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.
引文
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