茶多酚流化冰对鲭鱼品质的影响
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摘要
以挥发性盐基氮(TVB-N)为指标,以茶多酚、二氧化硅、微冻温度为单因素,并通过响应面法的中心组合试验确定流化冰最佳配方,研究茶多酚流化冰对鲭鱼的冷藏品质影响。结果表明:0.25%茶多酚、0.2%二氧化硅、3%氯化钠、微冻温度为-4℃下配制的茶多酚流化冰保鲜鲭鱼效果最佳。最优方案下微冻保鲜鲭鱼24 h后的TVB-N值为5.7 mg/100 g,与预测值5.34 mg/100 g相近,且鲭鱼保鲜20 d时仍为一级鲜度。同时,茶多酚流化冰能有效地抑制鲭鱼冷藏过程中的挥发性盐基氮和组胺的产生,使其保持良好的品质。
Taking total volatile basic nitrogen(TVB-N) value as the indice, and tea polyphenol, silica and micro-freezing temperature as the single factors, the optimal formulation of slurry ice was determined by the central composite test of response surface methodology, the effect of tea polyphenol slurry ice on mackerel quality was studied. The results showed that the preservation effect of tea polyphenol slurry ice with 0.25% polyphenols, 0.2% silica, 3% sodium chloride and microfreezing temperature of-4 ℃ were the best. The TVB-N value of micro-frozen mackerel 24 h was 5.7 mg/100 g at this optimal condition, which was similar as the actual value of 5.34 mg/100 g, and the mackerel still first level freshness after 20 d. Meanwhile, the tea polyphenol slurry ice could effectively control the production of TVB-N and histamine during mackerel refrigeration process to maintain good quality.
Taking total volatile basic nitrogen(TVB-N) value as the indice, and tea polyphenol, silica and micro-freezing temperature as the single factors, the optimal formulation of slurry ice was determined by the central composite test of response surface methodology, the effect of tea polyphenol slurry ice on mackerel quality was studied. The results showed that the preservation effect of tea polyphenol slurry ice with 0.25% polyphenols, 0.2% silica, 3% sodium chloride and microfreezing temperature of-4 ℃ were the best. The TVB-N value of micro-frozen mackerel 24 h was 5.7 mg/100 g at this optimal condition, which was similar as the actual value of 5.34 mg/100 g, and the mackerel still first level freshness after 20 d. Meanwhile, the tea polyphenol slurry ice could effectively control the production of TVB-N and histamine during mackerel refrigeration process to maintain good quality.
引文
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[2]康凌.冷冻鲭鱼的抑菌和抗氧化技术研究[D].杭州:浙江工业大学,2012.
[3]冯家敏,张宾,蒋林珍,等.流化冰结合防黑剂、抑菌剂对南美白对虾的保鲜效果[J].食品科学,2016,37(2):244-249.
[4]张皖君,蓝蔚青,肖蕾,等.流化冰在水产品保鲜中的应用研究进展[J].食品与机械,2016,32(7):214-218.
[5]林雪.鲐鱼流化冰保鲜技术研究[D].杭州:浙江海洋学院,2014.
[6]朱臻怡,冯民,熊华萱,等.食品中抗氧化剂的应用及其检测技术研究进展[J].化学分析计量,2013,22(5):104-108.
[7]王筱梦,江芸,孙芝兰,等.生物防腐剂的保鲜机理及应用[J].食品工业科技,2017,38(19):304-310,315.
[8]陈文慧,徐莉,梁振纲.生物保鲜剂在水产品保鲜中的应用研究[J].食品工业,2017,38(5):52-57.
[9]全国水产标准化技术委员会.鲜海水鱼:GB/T 18108—2008[S].北京:中国标准出版社,2008.
[10]BRADY PL,HUNECKE ME.Correlations of sensory and instrumental evaluations of roast beef texture[J].Journal of Food Science,2009,50(2):300-303.
[11]国家卫生和计划生育委员会.食品中水分的测定:GB5009.3—2016[S].北京:中国标准出版社,2017.
[12]国家卫生和计划生育委员会.食品中挥发性盐基氮的测定:GB 5009.228—2016[S].北京:中国标准出版社,2017.
[13]国家卫生和计划生育委员会.食品p H的测定:GB5009.237—2016[S].北京:中国标准出版社,2017.
[14]国家卫生和计划生育委员会.食品中生物胺的测定:GB5009.208—2016[S].北京:中国标准出版社,2017.
[15]张柔佳.成核剂对渔船用海水流化冰制备过程的节能研究[D].杭州:浙江海洋学院,2014.
[16]王当丰,李婷婷,励建荣,等.茶多酚-溶菌酶复合保鲜剂对白鲢鱼丸保鲜效果[J].食品科学,2017,38(7):224-229.
[17]杨贤强.茶多酚化学[M].上海:上海科学技术出版社,2003:22-23.
[18]ZHANG B,DENG S G,GAO M,et al.Effect of slurry ice on the functional properties of proteins related to quality loss during Skipjack Tuna(Katsuwonus pelamis)chilled storage[J].Journal of Food Science,2015,80(4):695-702.