3种植物抑菌剂对冷鲜草鱼贮藏品质的影响
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摘要
在预实验的基础上,研究了3种天然植物抑菌剂(T4-N、DV和PRS-DV5)制备的保鲜液对新鲜草鱼的保鲜效果.在实验中,将新鲜草鱼肉分别置于浓度为0.4%的T4-N、1%的DV和1%的PRS-DV5保鲜液中浸泡处理后于0~4℃低温贮藏,测定了在贮藏过程中冷鲜草鱼的硬度、弹性、持水力、PH值、TVB-N值、TBA值、菌落总数以及感官品质的变化.结果表明,3种天然抑菌剂对冷鲜草鱼贮藏品质均有显著的改善作用,处理效果好坏依次为,1%PRS-DV5>1%DV>0.4%T4-N,其中经1%PRS-DV5浸泡处理组的各项指标最优.
On the basis of the preliminary experiment,the research mainly focused on the preservation effects of three kinds of natural plant antibacterial agents( T4-N,DV and PRS-DV5) on fresh grass carp. The experiment put fresh grass fish respectively into fresh-keeping agents with a concentration of0. 4% of T4-N,1% of DV and 1% of PRS-DV5 and then put the fish for low temperature storage with a temperature between 0 ~ 4 ℃ after the fish being put into the fresh-keeping agents. The hardness,springiness,water holding capacity,p H value,TVB-N value,TBA value,CFU and sensory quality were studied during the process of storage. The experimental results showed that,the storage qualities of cold fresh grass fish were significantly improved thanks to three kinds of antibacterial agents. The impact degree of different antibacterial agents ranked as the following: 1% PRS-DV5 > 1% DV > 0. 4%T4-N,among which all indexes reached the optimal after the fish being soaked by 1% PRS-DV5.
On the basis of the preliminary experiment,the research mainly focused on the preservation effects of three kinds of natural plant antibacterial agents( T4-N,DV and PRS-DV5) on fresh grass carp. The experiment put fresh grass fish respectively into fresh-keeping agents with a concentration of0. 4% of T4-N,1% of DV and 1% of PRS-DV5 and then put the fish for low temperature storage with a temperature between 0 ~ 4 ℃ after the fish being put into the fresh-keeping agents. The hardness,springiness,water holding capacity,p H value,TVB-N value,TBA value,CFU and sensory quality were studied during the process of storage. The experimental results showed that,the storage qualities of cold fresh grass fish were significantly improved thanks to three kinds of antibacterial agents. The impact degree of different antibacterial agents ranked as the following: 1% PRS-DV5 > 1% DV > 0. 4%T4-N,among which all indexes reached the optimal after the fish being soaked by 1% PRS-DV5.
引文
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[2]章超桦,薛长湖.水产食品学[M].北京:中国农业出版社,2010.
[3]刘红英,齐凤生,张辉.水产品加工的发展趋势[J].江西农业,2015,8(8):58-60.
[4]夏文水,姜启兴,许艳顺.我国水产加工业现状与进展(上)[J].科学养鱼,2009,25(11):2-4.
[5]胡晓亮,沈建.淡水鱼天然保鲜剂的研究进展[J].现代食品科技,2013,29(4):925-931.
[6]刘楠,李婷婷,仪淑敏,等.Nisin生物保鲜剂对冷藏草鱼片的保鲜效果研究[J].食品科技,2016,41(9):146-150.
[7]中华人民共和国农业部.水产品中挥发性盐基氮的测定:SC/T 3032-2007[S].北京:中国标准出版社,2007.
[8]李娜.罗非鱼新鲜度指示蛋白的筛选、特性及在品质评价中的应用研究[D].上海:上海海洋大学,2016.
[9]中华人民共和国卫生和计划生育委员会.食品安全国家标准——食品微生物学检验、菌落总数测定:GB/T4789.2-2016[S].北京:中国标准出版社,2016.
[10]罗自生,冯思敏,王豪辉,等.NTSPI涂膜对冷鲜草鱼块品质的影响[J].中国食品学报,2014,14(11):124-128.
[11]吴依蒙.鱼肉在保藏过程中影响ATP关联化合物降解的因素及品质评价[D].上海:上海海洋大学,2016.
[12]王亚楠.切割损伤对冷鲜草鱼制品贮藏品质影响研究[D].武汉:武汉轻工大学,2015.
[13]Delbarre-Ladrat C,Cheret R,Taylor R,et al.Trends in postmortem aging in fish:Understanding of proteolysis and disorganization of The myofibrillar structure[J].Crit Rev Food Sci Nutr,2006,46(5):409-421.
[14]向思颖,谢君,徐芋,等.中性氧化电解水对冷鲜草鱼肉品质及质构的影响[J].食品科学,2017,38(3):239-244.
[15]王建辉,刘永乐,刘冬敏,等.冷藏期间草鱼鱼片脂肪氧化变化规律研究[J].食品工业科技,2013,34(6):243-246.
[16]马艳君.扬州地区淡水鱼冷藏期间品质及菌群变化规律研究[D].扬州:扬州大学,2016.