丙三醇联合防腐剂对半干武昌鱼贮藏期间品质的影响  

Effect of Glycerol Combined with Preservatives on the Quality of Semi-dried Blunt Snout Bream during Storage

作　　者：房晓宇 薛祎珂 熊善柏[1,2] 尹涛 刘茹[1,2] 尤娟 FANG Xiaoyu;XUE Yike;XIONG Shanbai;YIN Tao;LIU Ru;YOU Juan(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;National R&D Branch Center for Conventional Freshwater Fish Processing(Wuhan),Wuhan 430070,China)

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070 [2]国家大宗淡水鱼加工技术研发分中心(武汉),湖北武汉430070

出　　处：《肉类研究》2024年第9期21-28,共8页Meat Research

基　　金：国家现代农业产业技术体系建设专项(CARS-45)。

摘　　要：为改善半干武昌鱼货架期短、难以常温流通等问题,以半干武昌鱼为对象,通过测定菌落总数(total viable counts,TVC)、酵母菌和霉菌总数、微生物组成、总挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值、pH值等指标,并结合感官评分,研究丙三醇联合防腐剂对半干武昌鱼贮藏过程中品质的影响。结果表明,随着贮藏时间的延长,丙三醇联合复合防腐剂(0.075%山梨酸钾+0.025%脱氢乙酸钠)处理和对照组半干武昌鱼的感官评分均不断下降,TVC、酵母菌总数、乳杆菌属相对丰度、TVB-N含量、TBARS值、pH值均不断升高。与对照组相比,丙三醇联合防腐剂处理可以减缓半干武昌鱼感官评分下降,抑制细菌和酵母菌生长,减少细菌多样性,降低乳杆菌属细菌相对丰度,减少TVB-N的积累,减缓脂肪氧化速率,并将半干武昌鱼在25、15、4℃下的货架期分别延长2、4、7 d。本研究可为半干武昌鱼的质量控制与货架期延长提供参考。In order to solve the problems with semi-dried blunt snout bream such as short shelf life and difficulty of circulation,the effect of glycerol combined with preservatives on the quality of semi-dried blunt snout bream during storage was investigated by determining total viable counts(TVC),total yeast and mold counts,microbial composition,total volatile basic nitrogen(TVB-N)content,thiobarbituric acid reactive substances(TBARS)value,pH and sensory evaluation scores.The results showed that with increasing storage time,the sensory scores of both the glycerol combined with compound preservative(0.075%potassium sorbate+0.025%sodium dehydroacetate)treatment and control groups decreased continuously,and TVC,total yeast counts,the relative abundance of Lactobacillus,TVB-N content,TBARS value and pH increased continuously.Compared with the control group,the combined treatment slowed down the decline of sensory scores,inhibited the growth of bacteria and yeasts,reduced bacterial diversity,lowered the relative abundance of Lactobacillus,reduced the accumulation of TVB-N,slowed down the rate of fat oxidation,and prolonged the shelf life of semi-dried blunt snout bream by 2,4 and 7 d at 25,15 and 4℃,respectively.This study provides a reference for the quality control and shelf-life extension of semi-dried blunt snout bream.

关 键 词：半干武昌鱼 丙三醇 防腐剂 贮藏 品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]