摘要
研究了迷迭香提取物作为生物保鲜剂对大黄鱼4℃贮藏过程中其品质变化和货架期的影响。实验将碎冰处死的整条大黄鱼分别置于4℃的迷迭香溶液(0、0.1%、0.2%、0.3%)中浸泡60min,沥干后所有样品采用蒸煮袋包装于4℃的冰箱中贮藏。通过测定鱼体贮藏过程中的菌落总数、pH、TVB-N、TBA、K值、感官评分等鲜度指标的变化规律,探讨了迷迭香提取物对大黄鱼低温贮藏过程中货架期的影响。结果表明,经过迷迭香提取物处理的大黄鱼细菌总数、TVB-N、TBA、K值在储藏期20d内显著低于对照组(p<0.05),且具有较好的感官评分;其中迷迭香浓度为0.2%时,保鲜效果最佳,能够抑制大黄鱼低温贮藏过程中的微生物繁殖,有效减缓蛋白质的降解及脂肪的氧化,有效延长大黄鱼的货架期。
Effects of rosemary extracts on the quality and shelf life of large yellow croaker （Pseudosciaena crocea） during refrigerated storage were examined. After being killed in slurry ice,large yellow croaker were immersed in 4℃ rosemary extracts（0,0.1%,0.2%,0.3%） for 60min,and then each sample was drained and packed in polyethylene bag and kept at 4℃ for 20 days. Total viable counts,pH,TBA,TVB -N,K -value and sensory characteristics were assessed periodically for the treated groups and the control. Results indicated that the shelf life of large yellow croaker was extended significantly at the storage of 4℃ under the rosemary extracts treatment,and the large yellow croaker treated with 0.2% rosemary extracts had significant preservation effects. According to analyses,we could draw a conclusion that rosemary extracts showed a significant inhibition effects on the propagation of bacteria,hydrolysis of protein and oxidation of lipid,thus prolonged the preservation time of large yellow croaker.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第16期313-317,共5页
Science and Technology of Food Industry
基金
国家自然科学基金(31071514)
“十二五”国家科技支撑计划项目(2012BAD29B06)
辽宁省食品安全重点实验室开放课题(LNSAKF2011008)
中央高校基本科研业务费专项资金资助(DC12010303)
关键词
大黄鱼
迷迭香提取物
品质
货架期
large yellow croaker
rosemary extracts
quality
shelf life
