3种植物多酚对鱼糜制品储藏品质的影响
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摘要
分别将茶多酚(tea polyphenols,TP)、苹果多酚(apple polyphenols,AP)和葡萄多酚(grape polyphenols,GP)添加到鱼糜中并经两段式加热制成鱼糜制品,在4℃分别冷藏0、5、10、15、20d,以鱼糜制品的白度值、持水性、凝胶强度、TBARS值、TVB-N值、菌落总数等为指标考察3种植物多酚对鱼糜制品储藏品质的影响。结果显示:添加多酚会降低鱼糜制品的白度值,在储藏过程中GP组白度值无显著变化,TP组和AP组白度值呈现先轻微下降后趋于平缓的趋势;多酚能提升鱼糜制品的持水性和凝胶强度,并且在储藏期间能显著延缓持水性与凝胶强度的下降;添加多酚的鱼糜制品TBARS与TVB-N值的升高速度显著低于对照组;添加多酚能抑制或杀死腐败菌。以上结果表明,将植物多酚应用于鱼糜制品中能较好改善鱼糜制品的储藏品质,3种多酚中,以TP储藏效果最好,GP和AP效果次之。
To study the effects of plant polyphenols including tea polyphenols(TP),apple polyphenols(AP)and grape polyphenols(GP)on the preservation of surimi quality during cold storage,surimi product was stored at 4℃and tested for whiteness,water-holding capacity(WHC),gel strength,TBA,TVB-N and aerobic plate count at different storage times including 0,5,10,15,20 days.The results showed that the whiteness of surimi products was decreased with adding polyphenols,while the whiteness value of GP group changed insignificantly during the preservation process.The whiteness value of TP and AP groups showed a tendency of decreasing slightly first and then tending to be gentle.The addition of polyphenol improved the water holding capacity and gel strength of surimi products.Compared with the control group,the addition of polyphenols significantly inhibited the decrease of WHC and gel strength and the increase of TBA and TVB-N.It inhibited or killed spoilage bacteria,indicating that polyphenols had a positive effect on surimi products during cold storage.The effect order of three experimental groups was TP>AP>GP.
To study the effects of plant polyphenols including tea polyphenols(TP),apple polyphenols(AP)and grape polyphenols(GP)on the preservation of surimi quality during cold storage,surimi product was stored at 4℃and tested for whiteness,water-holding capacity(WHC),gel strength,TBA,TVB-N and aerobic plate count at different storage times including 0,5,10,15,20 days.The results showed that the whiteness of surimi products was decreased with adding polyphenols,while the whiteness value of GP group changed insignificantly during the preservation process.The whiteness value of TP and AP groups showed a tendency of decreasing slightly first and then tending to be gentle.The addition of polyphenol improved the water holding capacity and gel strength of surimi products.Compared with the control group,the addition of polyphenols significantly inhibited the decrease of WHC and gel strength and the increase of TBA and TVB-N.It inhibited or killed spoilage bacteria,indicating that polyphenols had a positive effect on surimi products during cold storage.The effect order of three experimental groups was TP>AP>GP.
引文
[1]仪淑敏.茶多酚对鱼糜制品的冷藏保鲜作用及抑菌机理[D].杭州:浙江工商大学,2011.
[2]秦影,欧昌荣,汤海青,等.鱼糜制品凝胶特性研究进展[J].核农学报,2015,29(9):1766-1773.
[3]吴乐乐,周军辉,刘春娥,等.茶多酚对三文鱼保鲜效果研究[J].食品研究与开发,2016,37(13):173-176.
[4]关宏,丁玉琴,尤娟,等.pH值对添加L-精氨酸的草鱼糜凝胶特性的影响[J].华中农业大学学报,2018,37(5):110-116.
[5]SHAHIDI F,JKV A,JEON Y J.Food applications of chitin and chitosans[J].Trends in food science&technology,1999,10(2):37-51.
[6]王瑞,陈波伟,杨晓萍,等.食物基质对模拟消化茶多酚含量及抗氧化活性的影响[J].华中农业大学学报,2017,36(6):105-112.
[7]陈丽娇,刘杨,程艳,等.气调包装结合臭氧预处理保鲜鲟鱼片[J].渔业研究,2012,34(1):26-30.
[8]马力,陈永忠.植物多酚的生物活性研究进展[J].农业机械,2012(21):119-122.
[9]王珏,王锡昌,刘源.植物多酚在肉制品加工中的应用[J].肉类研究,2013,27(2):37-41.
[10]陈小雷,胡王,周蓓蓓,等.天然抗氧化剂茶多酚对水产品的抗氧化研究[J].安徽农业科学,2016,44(1):112-114.
[11]刘焱,娄爱华,丁玉珍,等.茶多酚对淡水鱼糜脂类及蛋白质的影响[J].食品工业科技,2009(7):291-293.
[12]姜佳星,刘焱,阮林浩,等.茶多酚对冷藏鱼糜保鲜作用的研究[J].茶叶通讯,2013(2):6-8.
[13]张世涛,刘艳芳,彭雪萍,等.苹果多酚对灌肠的抗氧化性能研究[J].安徽农业科学,2007,35(31):10049.
[14]彭雪萍,马庆一,王花俊,等.苹果多酚对腊肉的抗氧化性能研究[J].肉类研究,2007(12):18-19.
[15]刘以娟,王芳兵,唐玲,等.葡萄籽提取物对冷却猪肉糜抗脂质氧化的研究[J].食品与发酵工业,2011,37(11):141-145.
[16]彭晶.菜籽蛋白的制备及其对白鲢鱼糜凝胶特性的影响[D].武汉:华中农业大学,2017.
[17]DEVATKAL S K,NARSAIAH K,BORAH A.The effect of salt,extract of kinnow and pomegranate fruit by-products on colour and oxidative stability of raw chicken patties during refrigerated storage[J].Journal of food science and technology,2011,48(4):472-477.
[18]SHITOLE S S,BALANGE A K,GANGAN S S.Use of seaweed(Sargassum tenerrimum)extract as gel enhancer for lesser sardine(Sardinella brachiosoma)surimi[J].International aquatic research,2014,6(1):1-11.
[19]毕海丹,崔旭海,王占一,等.茶多酚和乳清蛋白对冷藏鱼糜保鲜效果的影响[J].食品科学,2016,37(10):272-277.
[20]RUI G,ESTVEZ M,MORCUENDE D.Suitability of the TBAmethod for assessing lipid oxidation in a meat system with added phenolic-rich materials[J].Food chemistry,2011,126(2):772-778.
[21]王丹丹,李婷婷,刘烨,等.茶多酚对冷藏带鱼品质及抗氧化效果的影响[J].食品科学,2015,36(2):210-215.
[22]魏胜华,陶玉贵,孟娜,等.黄酮类化合物对银鱼的保鲜效果的研究[J].安徽农学通报,2013,19(7):155-156.
[23]RAMIAREZ J A,MARTIAN-POLO M O,BANDMAN E.Fish myosin aggregation as affected by freezing and initial physical state[J].Journal of food science,2000,65(4):556-560.
[24]YI S M,ZHU J L,FU L L,et al.Tea polyphenols inhibit Pseudomonas aeruginosa through damage to the cell membrane[J].International journal of food microbiology,2010,144(1):111.
[25]单静敏,曹雁平,肖俊松,等.葡萄籽和苹果原花青素对变形链球菌和金黄色葡萄球菌的抑制作用[J].食品科学,2011,32(17):123-127.
[26]韩强.天然抑菌剂的定向筛选及其在鱼糜制品防腐保鲜中的功效评价[D].杭州:浙江工商大学,2011.
[2]秦影,欧昌荣,汤海青,等.鱼糜制品凝胶特性研究进展[J].核农学报,2015,29(9):1766-1773.
[3]吴乐乐,周军辉,刘春娥,等.茶多酚对三文鱼保鲜效果研究[J].食品研究与开发,2016,37(13):173-176.
[4]关宏,丁玉琴,尤娟,等.pH值对添加L-精氨酸的草鱼糜凝胶特性的影响[J].华中农业大学学报,2018,37(5):110-116.
[5]SHAHIDI F,JKV A,JEON Y J.Food applications of chitin and chitosans[J].Trends in food science&technology,1999,10(2):37-51.
[6]王瑞,陈波伟,杨晓萍,等.食物基质对模拟消化茶多酚含量及抗氧化活性的影响[J].华中农业大学学报,2017,36(6):105-112.
[7]陈丽娇,刘杨,程艳,等.气调包装结合臭氧预处理保鲜鲟鱼片[J].渔业研究,2012,34(1):26-30.
[8]马力,陈永忠.植物多酚的生物活性研究进展[J].农业机械,2012(21):119-122.
[9]王珏,王锡昌,刘源.植物多酚在肉制品加工中的应用[J].肉类研究,2013,27(2):37-41.
[10]陈小雷,胡王,周蓓蓓,等.天然抗氧化剂茶多酚对水产品的抗氧化研究[J].安徽农业科学,2016,44(1):112-114.
[11]刘焱,娄爱华,丁玉珍,等.茶多酚对淡水鱼糜脂类及蛋白质的影响[J].食品工业科技,2009(7):291-293.
[12]姜佳星,刘焱,阮林浩,等.茶多酚对冷藏鱼糜保鲜作用的研究[J].茶叶通讯,2013(2):6-8.
[13]张世涛,刘艳芳,彭雪萍,等.苹果多酚对灌肠的抗氧化性能研究[J].安徽农业科学,2007,35(31):10049.
[14]彭雪萍,马庆一,王花俊,等.苹果多酚对腊肉的抗氧化性能研究[J].肉类研究,2007(12):18-19.
[15]刘以娟,王芳兵,唐玲,等.葡萄籽提取物对冷却猪肉糜抗脂质氧化的研究[J].食品与发酵工业,2011,37(11):141-145.
[16]彭晶.菜籽蛋白的制备及其对白鲢鱼糜凝胶特性的影响[D].武汉:华中农业大学,2017.
[17]DEVATKAL S K,NARSAIAH K,BORAH A.The effect of salt,extract of kinnow and pomegranate fruit by-products on colour and oxidative stability of raw chicken patties during refrigerated storage[J].Journal of food science and technology,2011,48(4):472-477.
[18]SHITOLE S S,BALANGE A K,GANGAN S S.Use of seaweed(Sargassum tenerrimum)extract as gel enhancer for lesser sardine(Sardinella brachiosoma)surimi[J].International aquatic research,2014,6(1):1-11.
[19]毕海丹,崔旭海,王占一,等.茶多酚和乳清蛋白对冷藏鱼糜保鲜效果的影响[J].食品科学,2016,37(10):272-277.
[20]RUI G,ESTVEZ M,MORCUENDE D.Suitability of the TBAmethod for assessing lipid oxidation in a meat system with added phenolic-rich materials[J].Food chemistry,2011,126(2):772-778.
[21]王丹丹,李婷婷,刘烨,等.茶多酚对冷藏带鱼品质及抗氧化效果的影响[J].食品科学,2015,36(2):210-215.
[22]魏胜华,陶玉贵,孟娜,等.黄酮类化合物对银鱼的保鲜效果的研究[J].安徽农学通报,2013,19(7):155-156.
[23]RAMIAREZ J A,MARTIAN-POLO M O,BANDMAN E.Fish myosin aggregation as affected by freezing and initial physical state[J].Journal of food science,2000,65(4):556-560.
[24]YI S M,ZHU J L,FU L L,et al.Tea polyphenols inhibit Pseudomonas aeruginosa through damage to the cell membrane[J].International journal of food microbiology,2010,144(1):111.
[25]单静敏,曹雁平,肖俊松,等.葡萄籽和苹果原花青素对变形链球菌和金黄色葡萄球菌的抑制作用[J].食品科学,2011,32(17):123-127.
[26]韩强.天然抑菌剂的定向筛选及其在鱼糜制品防腐保鲜中的功效评价[D].杭州:浙江工商大学,2011.