摘要
通过定期分析处理组和对照组鱼丸样品的感官特征、物理指标(白度、硬度、弹性)和微生物指标(菌落总数)指标,评价了复合保鲜剂0.4 g/dL壳聚糖和0.04 g/dL植酸对在-2℃冷藏条件下鱼丸品质的影响。结果表明,在冷藏过程中,保鲜剂处理能延长鱼丸货架期14 d以上,在货架期终点35 d时,保鲜剂处理组和对照组样品的细菌总数分别为3.51 lgCFU/g和6.3 lgCFU/g。保鲜组鱼丸白度分别为85.21%和86.12%,弹性分别为0.88和0.86,硬度分别为576.43和576.43,感官评分分别为3.76和2.73,失水率分别为6.63%和7.93%。可见,复合保鲜剂在鱼丸冷藏保鲜过程中能有效地抑制细菌繁殖,提高了感官品质,延长了货架期。
With sensory characteristics, physical index （whitness,hardness, stress）, microbiological （total viable count） as parameters, the effects of tea polyphenols （0.4 g/dL） and phytic acid （0.04 g/dL） on the quality of fish ball during cold storage were examined. It was found that the shelf life of treatment was increased 14 d during storage at -2＋0.5. At the end of shelf life （35 d） ,the total viable count of the treated group decreased to 3.51 lgCFU/g （the control is 6.3 lgCFU/g）,the Whiteness was 85.21 and 86.12,spinginess was 0.88 and 0.86,hardness was 576.43 and 500, senerory attribute value was 3.76 and 2.73 ,and the water loss was 6.63% and 7.93% ,respectivly. Based on the aboved results, it was suggested that the compound bio-preservative had great effects on the propagation of bacteria and improvement of sensory quality,which prolonged signigicantly thepreservation time of fish ball.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2012年第12期1239-1244,共6页
Journal of Food Science and Biotechnology
基金
国家自然科学基金项目(31071514)
国家"十二五"科技支撑计划项目(2012BAD29B06)
浙江省科技厅优先主题项目(2009C03017-5)
关键词
壳聚糖
植酸
生物保鲜剂
冷藏鱼丸
货架期
chitosan, phytic acid, bio-preservation, cold storaged fish meatballs, shelf life
