摘要
目的研究茶多酚溶液对鳜鱼肉的保鲜效果。方法将两组鳜鱼肉分别浸泡茶多酚溶液和蒸馏水后,放入4℃冰箱进行贮藏,每隔2 d取出测定其pH、总挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、菌落总数(aerobic plate count,APC)和感官评分,以此探究茶多酚溶液对鳜鱼肉的保鲜效果。结果随着贮藏时间延长,在6 g/L的茶多酚溶液处理下鳜鱼肉的pH、TVB-N含量和APC呈上升趋势(P<0.05)且比蒸馏水处理的鳜鱼肉上升缓慢,鳜鱼肉的感官评分显著下降(P<0.05)且比蒸馏水处理的鳜鱼肉下降更缓慢。结论6 g/L茶多酚溶液明显地延缓了鳜鱼肉的腐败,延长了其货架期。本研究结果为鳜鱼的贮藏保鲜提供了参考。
Objective To study the preservation effects of tea polyphenol solution on Siniperca chuatsi meat.Methods The 2 groups of Siniperca chuatsi meat were immersed in tea polyphenol solution and distilled water respectively,and then stored in a refrigerator at 4℃.The pH,total volatile basic nitrogen(TVB-N),aerobic plate count(APC)and sensory score were measured every 2 days,in order to investigate the freshness preservation effect of tea polyphenol solution on Siniperca chuatsi meat.Results The pH,TVB-N content and APC of Siniperca chuatsi meat treated with 6 g/L tea polyphenol solution increased with storage time(P<0.05)and increased more slowly than those treated with distilled water,and the sensory scores of Siniperca chuatsi meat decreased significantly(P<0.05)and decreased more slowly than those treated with distilled water.Conclusion The 6 g/L tea polyphenol solution significantly delays the spoilage of Siniperca chuatsi meat and prolonged its shelf-life.The results of this study provide a reference for the storage and preservation of Siniperca chuatsi.
作者
汪星佑
孙翰昌
普明斌
胡广地
张奇斌
WANG Xing-You;SUN Han-Chang;PU Ming-Bin;HU Guang-Di;ZHANG Qi-Bin(College of Smart Agriculture,Technology Innovation Center of Ecological Fishery Industrialization,Chongqing University of Arts and Sciences,Chongqing 402160,China;College of Biology and Food Engineering,Chongqing Three Gorges University,Chongqing 404101,China)
出处
《食品安全质量检测学报》
2025年第18期171-176,共6页
Journal of Food Safety and Quality
基金
重庆市教委科学技术研究重大项目(KJZD-M202401301)。
关键词
鳜鱼
茶多酚
保鲜技术
挥发性盐基氮
菌落总数
Siniperca chuatsi
tea polyphenol
preservation technology
volatile base nitrogen
aerobic plate count
