紫苏叶水提物对调理脆肉鲩鱼片冷藏过程中品质的影响
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摘要
为研究紫苏叶水提物对脆肉鲩鱼片冷藏过程中品质的影响,将脆肉鲩鱼片置于紫苏叶水提物中浸泡腌制,通过对脆肉鲩生鱼片和熟鱼片在冷藏过程中的质构、硫代巴比妥酸(TBA)、挥发性盐基氮(TVB-N)、菌落总数、感官评定等变化规律进行分析。结果表明:紫苏叶水提物对脆肉鲩鱼片贮藏过程中的TBA值、TVB-N值、菌落总数增长有显著抑制作用(p<0.05),其中,生鱼片冷藏12 d TBA值为0.167 mg/100 g;熟鱼片冷藏过程TVB-N值均小于国标规定的二级鲜度;贮藏12 d生鱼片菌落总数为6.17 log CFU/g,达到水产品规定的货架期终点;冷藏过程感官评分缓慢下降,失重率不断升高;质构分析表明,鱼片硬度和咀嚼性均呈下降趋势。结论:紫苏叶水提物能有效抑制脆肉鲩鱼片冷藏过程中的脂肪氧化和腐败微生物的生长,明显延缓鱼片的腐败变质。
In order to investigate the effects of water extract from Perilla leaf on quality of fillets during chilling storage,crisp grass carp fillets were marinated in the water extract from Perilla leaf and analyzed the changes of texture,2-thiobarbituric acid( TBA) value,total volatile base nitrogen( TVB-N),total aerobic counts,sensory score and so on.The results indicated that the inhibitory effects of water extract from Perilla leaf on the TBA value,TVB-N value,the total aerobic count of crisp grass carp were significant during chilling storage( p < 0.05). Most importantly,the TBA value of raw fish was low at 12 d. The TVB-N value of cooked fish was lower than the secondary freshness of national standard during chilling storage.In addition,the count of initial total bacteria of raw fish reached to 6.17 log CFU/g at 12 d,which exceeding the end of the shelf life of aquatic products.During the chilling storage,the water extract from Perilla leaf delayed the decline of sensory quality of crisp grass carp fillets,the weight loss rate increased continuously and the texture analysis shows that the hardness and chewiness decreased.Conclusion: the water extract from Perilla leaf exhibits a protective effect against lipid oxidation and spoiled microbial growth in prepared crisp grass carp fillets during storage,and delay the spoilage of refrigerated fillets.
In order to investigate the effects of water extract from Perilla leaf on quality of fillets during chilling storage,crisp grass carp fillets were marinated in the water extract from Perilla leaf and analyzed the changes of texture,2-thiobarbituric acid( TBA) value,total volatile base nitrogen( TVB-N),total aerobic counts,sensory score and so on.The results indicated that the inhibitory effects of water extract from Perilla leaf on the TBA value,TVB-N value,the total aerobic count of crisp grass carp were significant during chilling storage( p < 0.05). Most importantly,the TBA value of raw fish was low at 12 d. The TVB-N value of cooked fish was lower than the secondary freshness of national standard during chilling storage.In addition,the count of initial total bacteria of raw fish reached to 6.17 log CFU/g at 12 d,which exceeding the end of the shelf life of aquatic products.During the chilling storage,the water extract from Perilla leaf delayed the decline of sensory quality of crisp grass carp fillets,the weight loss rate increased continuously and the texture analysis shows that the hardness and chewiness decreased.Conclusion: the water extract from Perilla leaf exhibits a protective effect against lipid oxidation and spoiled microbial growth in prepared crisp grass carp fillets during storage,and delay the spoilage of refrigerated fillets.
引文
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[15]张奎,包海蓉.零度冷藏生鲜三文鱼肉理化品质变化的研究[J].湖南农业科学,2011(19):102-103.
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[18]Sallam K I.Chemical,sensory and shelf life evaluation of sliced salmon treated with salts of organic acids[J].Food Chemistry,2007,101(2):592-600.
[19]张丽娜,胡素梅,王瑞环,等.草鱼片在冷藏和微冻条件下品质变化的研究[J].食品科技,2010,35(8):175-179.
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[22]陈美云.迷迭香高效无毒抗氧化剂的开发利用[J].林产化工通讯,2000,34(3):28-30.
[23]励建荣,林毅,朱军莉,等.茶多酚对梅鱼鱼丸保鲜效果的研究[J].中国食品学报,2009,9(6):128-132.
[24]李大鹏,秦娜,王回忆,等.鲤鱼片真空包装与盐腌处理在冷藏过程中的品质变化规律研究[J].渔业现代化,2015,42(5):39-43.
[25]孔春丽,王回忆,罗永康,等.低盐低糖处理鲟鱼片冷藏过程中品质变化规律[J].南方水产科学,2016,12(2):95-101.
[26]Thanasak S L,Soottawat B,Nalan G,et al.Changes in lipids and fishy odour development in skin from Nile tilapia(Oreochromis niloticus)stored in ice[J].Food Chemistry,2013,141(3):2466-2472.
[27]Ghaly A E,Dave D,Budge S,et al.Fish spoilage mechanisms and preservation techniques:review.American Journal of Applied Sciences,2010,7(7):859-877.
[28]Emborg J,Laursen B G,Dalgaard P.Significant histamine formation in tuna(Thunnus albacares)at 2℃:Effect of vacuum and modified atmosphere-packaging on psychrotolerant bacteria[J].Food Microbiology,2005,101(3):263-279.
[29]Yamagata M,Low L K.Banana shrimp,penaeus mergurensis,quality changes during iced and frozen storage[J].Food Science,1995,60(4):721-726.
[30]武华,阴晓菲,罗永康,等.腌制鳙鱼片在冷藏过程中品质变化规律的研究[J].南方水产科学,2013,9(4):69-74.
[31]Goulas A E,Kontominas M G.Combined effect of light salting,modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream(Sparus aurata):Biochemical and sensory attributes[J].Food Chemistry,2007,99(1):287-296.
[2]林婉玲,杨贤庆,李来好,等.脆肉鲩质构与感官评价的相关性研究[J].现代食品科技,2013,29(1):1-6.
[3]汪之颖,陈静茹,陈可欣,等.低盐腌制对生鲜草鱼片冷藏过程中品质变化的影响[J].中国农业大学学报,2015,20(6):249-255.
[4]郭姗姗,荣建华,赵思明,等.臭氧水处理对冰温保鲜脆肉鲩鱼片品质的影响[J].食品科学,2009,30(24):469-473.
[5]卫生部药典委员会.中国药典[M].北京:中国医药科技出版社,2015.
[6]张洪,黄建韶,赵东海.紫苏营养成分的研究[J].食品与机械,2006,22(2):41-43.
[7]史月姣,王瑛,朱惠照,等.LC-MS快速分析紫苏水煎液中的主要化学成分[J].药物分析杂志,2015,35(8):1417-1423.
[8]Guo R,Pittler M H,Ernst E.Herbal medicines for the treatment of allergic rhinitis:A systematic review[J].Ann Allergy,Asthma Immunol,2007,99(6):483-595.
[9]Carbonera F,Bonafe E G,Martin C A,et al.Effect of dietary replacement of sunflower oil with perilla oil on the absolute fatty acid composition in Nile tilapia(GIFT)[J].Food Chemistry,2014,148(3):230-234.
[10]Banno N,Akihisa T,Tokuda H,et al.Triterpene acids from the leaves of Perilla-frutescens and their anti-inflammatory and antitumor-promoting effects[J].Bioscience Biotechnology Biochemistry,2004,68(1):85-90.
[11]周伟,羊欢欢,黄苏红,等.紫苏提取物对鲣鱼鱼柳的抗菌和抗脂质氧化作用研究[J].食品安全质量检测学报,2017,8(1):41-49.
[12]郭晓青,陈晓靓,杨春梅,等.紫苏叶提取物活性成分测定分析[J].安徽农业科学,2013,41(36):14039-14040.
[13]常通,田超,王虹,等.对两种紫苏叶提取物抗氧化能力的研究分析[J].山东化工,2016,45(21):7-9.
[14]伍芳芳,林婉玲,李来好,等.草鱼脆化过程中肌肉品质变化[J].南方水产科学,2008,34(4):137-141.
[15]张奎,包海蓉.零度冷藏生鲜三文鱼肉理化品质变化的研究[J].湖南农业科学,2011(19):102-103.
[16]Suthasinee Y,Soottawat O B,Sitthipong N,etal.Lipid oxidation and fishy odour development in protein hydrolysate from Nile tilapia(Oreochromis niloticus)muscle as affected by freshness and antioxidants[J].Food Chemistry,2012,132(4):1781-1788.
[17]李来好,杨贤庆,岑剑伟,等.SC/T3032—2007《水产品中挥发性盐基氮的测定》[S].
[18]Sallam K I.Chemical,sensory and shelf life evaluation of sliced salmon treated with salts of organic acids[J].Food Chemistry,2007,101(2):592-600.
[19]张丽娜,胡素梅,王瑞环,等.草鱼片在冷藏和微冻条件下品质变化的研究[J].食品科技,2010,35(8):175-179.
[20]Kyrana V R,Lougovois V P,Valsamis D S.Assessment of shelf-life of maricultured gilthead sea bream(Sparusaurata)stored in ice[J].International Journal of Food Science&Technology,1997,32(4):339-347.
[21]关熔,林婉玲,曾庆孝,等.盐处理对脆肉鲩冷鲜鱼片贮藏品质的影响[J].食品与发酵工业,2009,35(4):184-188.
[22]陈美云.迷迭香高效无毒抗氧化剂的开发利用[J].林产化工通讯,2000,34(3):28-30.
[23]励建荣,林毅,朱军莉,等.茶多酚对梅鱼鱼丸保鲜效果的研究[J].中国食品学报,2009,9(6):128-132.
[24]李大鹏,秦娜,王回忆,等.鲤鱼片真空包装与盐腌处理在冷藏过程中的品质变化规律研究[J].渔业现代化,2015,42(5):39-43.
[25]孔春丽,王回忆,罗永康,等.低盐低糖处理鲟鱼片冷藏过程中品质变化规律[J].南方水产科学,2016,12(2):95-101.
[26]Thanasak S L,Soottawat B,Nalan G,et al.Changes in lipids and fishy odour development in skin from Nile tilapia(Oreochromis niloticus)stored in ice[J].Food Chemistry,2013,141(3):2466-2472.
[27]Ghaly A E,Dave D,Budge S,et al.Fish spoilage mechanisms and preservation techniques:review.American Journal of Applied Sciences,2010,7(7):859-877.
[28]Emborg J,Laursen B G,Dalgaard P.Significant histamine formation in tuna(Thunnus albacares)at 2℃:Effect of vacuum and modified atmosphere-packaging on psychrotolerant bacteria[J].Food Microbiology,2005,101(3):263-279.
[29]Yamagata M,Low L K.Banana shrimp,penaeus mergurensis,quality changes during iced and frozen storage[J].Food Science,1995,60(4):721-726.
[30]武华,阴晓菲,罗永康,等.腌制鳙鱼片在冷藏过程中品质变化规律的研究[J].南方水产科学,2013,9(4):69-74.
[31]Goulas A E,Kontominas M G.Combined effect of light salting,modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream(Sparus aurata):Biochemical and sensory attributes[J].Food Chemistry,2007,99(1):287-296.