蓝莓叶多酚和大蒜提取物对冷藏鱿鱼鱼丸品质的影响
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摘要
鱿鱼鱼丸营养丰富,但冷藏期间容易腐败变质,为保持鱿鱼鱼丸品质和延长货架期,采用0.2%蓝莓叶多酚和1%大蒜提取物及二者复合物对鱿鱼鱼丸进行保鲜。分别测定微生物指标和理化指标(硫代巴比妥酸值、挥发性盐基氮、甲醛、三甲胺、氧化三甲胺、白度和凝胶强度),用来评价蓝莓叶多酚和大蒜提取物对鱿鱼鱼丸的保鲜效果。结果表明:4℃冷藏条件下,蓝莓叶多酚和大蒜提取物能够有效抑制微生物生长,减缓脂肪氧化,降低TVB-N值,提高鱼丸强度;同时蓝莓叶多酚和复合保鲜剂能够抑制氧化三胺分解,三甲胺和甲醛的生成,延长鱿鱼鱼丸货架期。
Squid fish balls have rich nutrition,but easily cause deterioration during the cold storage. The effects of 0.2%blueberry leaf polyphenols and 1% garlic squid on the quality of squid fish balls was studied for maintaining the quality of squid fish balls and shelf life. Microbial index,physical and chemical index( TBA value,TVB-N value,formaldehyde,TMA,TMAO,whiteness and gel strength) were determined for evaluating the effect of blueberry leaf polyphenol and garlic extract on fish balls. The results showed that blue leaf polyphenols and garlic extract could effectively inhibit the growth of microorganisms,slow down the fat oxidation,decrease TVB-N value,which could enhance gel strength of fish balls.Meanwhile,blueberry leaf polyphenol could inhibit thermal decomposition of TMAO,reducing the content of TMA and FA. Blueberry leaf polyphenol and blueberry leaf polyphenol combined with garlic extract could extend the shelf life of fish balls compared with the control group at 4 ℃ cold storage.
Squid fish balls have rich nutrition,but easily cause deterioration during the cold storage. The effects of 0.2%blueberry leaf polyphenols and 1% garlic squid on the quality of squid fish balls was studied for maintaining the quality of squid fish balls and shelf life. Microbial index,physical and chemical index( TBA value,TVB-N value,formaldehyde,TMA,TMAO,whiteness and gel strength) were determined for evaluating the effect of blueberry leaf polyphenol and garlic extract on fish balls. The results showed that blue leaf polyphenols and garlic extract could effectively inhibit the growth of microorganisms,slow down the fat oxidation,decrease TVB-N value,which could enhance gel strength of fish balls.Meanwhile,blueberry leaf polyphenol could inhibit thermal decomposition of TMAO,reducing the content of TMA and FA. Blueberry leaf polyphenol and blueberry leaf polyphenol combined with garlic extract could extend the shelf life of fish balls compared with the control group at 4 ℃ cold storage.
引文
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[22]Benjakul S,Visessanguan W,Tueksuban J.Changes in physico-chemical properties and gel-forming ability of lizardfish Saurida tumbil during post-mortem storage in ice[J].Food Chemistry,2003,80(4):535-544.
[23]Caillet S,C8téJ,Sylvain J F,et al.Antimicrobial effects of fractions from cranberry products on the growth of sevenpathogenic bacteria[J].Food Control,2012,23(2):419-428.
[24]陈晓月,赵成辉,刘爽,等.大蒜素体外抗菌活性研究[J].沈阳农业大学学报,2008,39(1):108-110.
[25]王亚丽,李颖畅,马春颖,等.蓝莓叶多酚提取物对3种细菌的抑菌活性[J].食品与发酵工业,2015,41(3):163-167.
[26]欧阳涛,赵利,苏伟,等.茶多酚对冷藏草鱼片保鲜效果的研究[J].食品科技,2011,36(9):157-160.
[27]杨钟燕,李颖畅,王玉华,等.蓝莓叶多酚复合保鲜剂对冷藏南美对虾品质的影响[J].食品与发酵工业,2016,42(2):197-202.
[28]朱军莉,励建荣,苗林林,等.基于高温非酶途径的秘鲁鱿鱼内源性甲醛的控制[J].水产学报,2010,34(3):375-381.
[29]励建荣,俞其林,胡子豪,等.茶多酚与甲醛反应特性研究[J].中国食品学报,2008,8(2):52-57.
[30]秦辉,夏文水.顶空气相色谱法测定河蟹中三甲胺的含量[J].食品工业科技,2008,29(5):280-282.
[31]李颖畅,张笑,张芝秀,等.蓝莓叶多酚对鱿鱼丝加工过程中内源性甲醛产生的抑制作用[J].食品与发酵工业,2015,41(7):70-74.
[32]Strauss G,Gibson S M.Plant phenolics as cross-linkers of gelatin gels and gelatin-based coacervates for use as food ingredients[J].Food Hydrocolloids,2004,18:81-89.
[2]杨宪时,王丽丽,李学英,等.秘鲁鱿鱼和日本海鱿鱼营养成分分析与评价[J].现代食品科技,2013,29(9):2247-2293.
[3]郭立志.秘鲁鱿鱼鱼丸的研究[J].食品研究与开发,2004,25(5):74-75.
[4]李颖畅,王亚丽.蓝莓叶多酚研究进展及其在食品中的应用[J].食品与发酵科技,2013,49(6):99-103.
[5]Matsuo Y,Fujita Y,Ohnisshi S,et al.Chemical constitution of the leaves of rabbiteye blueberry(Vacinium ashei)and characterisation of polymeric proantho-cyanidins containing phenypropanoid units and a-type linkages[J].Food Chemistry,2010,121(4):1073-1079.
[6]Cory S H,Andrew J B,Ammar S,et al.A single HPLC-PADAPCI/MS method for the quantitative comparison of phenolic compounds found in leaf,stem,root and fruit extracts of Vaccinium angustifolium[J].Phytochemical Analysis,2007(18):161-169.
[7]魏国华,许新德,邵斌,等.天然食品防腐剂-乌饭树叶提取物[J].中国食品添加剂,2008(6):143-145.
[8]李春阳,冯进.蓝莓叶多酚与蓝莓果渣多酚提取物抗氧化活性研究[J].食品工业科技,2013,34(7):56-60.
[9]李颖畅,孟宪军.蓝莓叶黄酮提取物抗氧化活性的研究[J].营养学,2008,30(4):427-429.
[10]闵玉涛,宋彦显.大蒜提取物在果蔬保鲜中的应用[J].包装与食品机械,2013,31(5):57-59.
[11]李婷婷,张旭光,胡文忠,等.大蒜提取物对冷藏蔬菜鱼丸品质的影响[J].食品科学,2012,33(16):280-285.
[12]李颖畅,刘明爽,李乐,等.蓝莓叶多酚对冷藏鲈鱼品质的影响[J].中国食品学报,2015,15(2):120-125.
[13]Singleton V L,Rossi J A.Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents[J].American Journal of Enology and Viticulture,1965,16(3):144-158.
[14]林金杏,曾宪成,李国强.大蒜素的制备及产品开发的研究进展[J].中国畜牧兽医,2008,35(5):21-24.
[15]蒋妍,熊佳,余训培,等.草鱼鱼鳞蛋白酶解物对鲢鱼鱼丸贮藏及品质特性的影响[J].中国农业大学学报,2013,18(6):164-169.
[16]中华人民共和国卫生部.GB 4789.2-2010食品安全国家标准食品微生物学检验菌落总数测定[S].北京,2010.
[17]Zhang L,Li X,Lu W,et al.Quality predictive models of grass carp(Ctenopharyngodon idellus)at different temperatures during storage[J].Food Control,2011,22:1197-1202.
[18]Barakat S M,Yamazaki K,Miyashita K,et al.A new technology for fish preservation by combined treatment with electrolyzed Na Cl solutions and essential oil compounds[J].Food Chemistry,2006,99(4):656-662.
[19]Li J R,Zhu J L,Ye L F.Determination of formaldehyde in Squid by high-performance liquid chromatography[J].Asia Pacific Journal of Clinical Nutrition,2007,16(S1):127-130.
[20]Zhu J L,Jia J,Li X P,et al.ESR studies on the thermal decomposition of trimethylamine oxide to formaldehyde and dimethylamine in jumbo squid(Dosidicus gigas)extract[J].Food Chemistry,2013,141:3881-3888.
[21]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.
[22]Benjakul S,Visessanguan W,Tueksuban J.Changes in physico-chemical properties and gel-forming ability of lizardfish Saurida tumbil during post-mortem storage in ice[J].Food Chemistry,2003,80(4):535-544.
[23]Caillet S,C8téJ,Sylvain J F,et al.Antimicrobial effects of fractions from cranberry products on the growth of sevenpathogenic bacteria[J].Food Control,2012,23(2):419-428.
[24]陈晓月,赵成辉,刘爽,等.大蒜素体外抗菌活性研究[J].沈阳农业大学学报,2008,39(1):108-110.
[25]王亚丽,李颖畅,马春颖,等.蓝莓叶多酚提取物对3种细菌的抑菌活性[J].食品与发酵工业,2015,41(3):163-167.
[26]欧阳涛,赵利,苏伟,等.茶多酚对冷藏草鱼片保鲜效果的研究[J].食品科技,2011,36(9):157-160.
[27]杨钟燕,李颖畅,王玉华,等.蓝莓叶多酚复合保鲜剂对冷藏南美对虾品质的影响[J].食品与发酵工业,2016,42(2):197-202.
[28]朱军莉,励建荣,苗林林,等.基于高温非酶途径的秘鲁鱿鱼内源性甲醛的控制[J].水产学报,2010,34(3):375-381.
[29]励建荣,俞其林,胡子豪,等.茶多酚与甲醛反应特性研究[J].中国食品学报,2008,8(2):52-57.
[30]秦辉,夏文水.顶空气相色谱法测定河蟹中三甲胺的含量[J].食品工业科技,2008,29(5):280-282.
[31]李颖畅,张笑,张芝秀,等.蓝莓叶多酚对鱿鱼丝加工过程中内源性甲醛产生的抑制作用[J].食品与发酵工业,2015,41(7):70-74.
[32]Strauss G,Gibson S M.Plant phenolics as cross-linkers of gelatin gels and gelatin-based coacervates for use as food ingredients[J].Food Hydrocolloids,2004,18:81-89.