摘要
以八角茴香、大蒜、茶多酚等3种植物源防腐剂处理鲳鱼。通过感官指标、pH值、挥发性盐基氮(TVB-N)、菌落总数及抑菌圈的测定,来评价鲳鱼冷藏过程中的品质变化。结果表明,这3种植物源防腐剂的提取液都具有一定的保鲜效果。其中,在5℃条件下,对照组即经蒸馏水处理过的鲳鱼能放置3d左右。茶多酚与大蒜的效果较为相近,能够放置约4.5d,而经茴香提取液处理的鲳鱼能够放置4 d左右。
Pomfret was treated with botanical preservatives including star anise, garlic and tea-polyphenol. The sensory scores, pH values, total volatile basic nitrogen （TVB-N）, total bacterial count and inhibition zone were evaluated for their quality. The results showed that the three kinds of extracts had some fresh-keeping effect. At 5℃, the control group treated by distilled water could be placed about 3d. The preservation effect of tea polyphenols solution and garlic extracts were similar, which could be placed about 4. 5d, while the fennel extract processing could be placed about 4d.
出处
《中国食物与营养》
2013年第10期50-53,共4页
Food and Nutrition in China
基金
2012年浙江海洋学院大学生科技创新项目
浙江省教育厅一般项目(项目编号:Y201019014)
浙江省科技厅公益技术应用研究项目(项目编号:2012C22063)
浙江海洋学院2010年中青年资助项目
浙江省海洋水产加工制造产业技术创新战略联盟内部项目
浙江省自然科学基金(项目编号:Y4100339)
关键词
植物源防腐剂
鲳鱼
保鲜
botanical preservatives
pomfret
preservation
