摘要
通过测定鲤鱼鱼肉硫代巴比妥酸反应物值(TBARS),评价不同添加量的壳聚糖、溶菌酶、抗坏血酸(VC)等三种天然保鲜剂在-1℃条件下对鲤鱼鱼肉冰温保鲜效果的影响。使用Box-Benhnken响应面法的推测,结果表明,最佳天然保鲜剂配比为壳聚糖添加量0.97%,溶菌酶添加量0.43%,VC添加量0.48%。经验证,在该配比下的保鲜剂可使鲤鱼鱼肉在-1℃冰温保鲜条件下保鲜期达到20 d。
Under the condition of the carp surimi taken in fridge under -1 ℃ for storage, the influences of three natural preservatives chitosan, lysozyme and VC on the TBARS values were investigated. Using the response surface methodology of Box-Benhnken, the speculation results showed that the optimum ratio parameters were as follows： the chitosan content 0.97%, the lysozyme content 0.43%, the VC content 0.48%. The preservation condition of the carp surimi under -1 ℃ for storage could reach 20 d.
出处
《食品工业》
北大核心
2014年第3期183-186,共4页
The Food Industry
关键词
鲤鱼鱼肉
冰温保鲜
天然保鲜剂
响应面法
carp surimi
superchilled
natural preservative
response surface methodology
