蓝莓叶多酚和溶菌酶对鲈鱼鱼片的保鲜作用
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摘要
鲈鱼营养丰富、食用价值高,是产量较高的海洋经济鱼类之一。研究蓝莓叶多酚和溶菌酶对贮藏鲈鱼鱼片品质的影响。以菌落总数、pH值、硫代巴比妥酸(TBA)值、挥发性盐基氮(TVB-N)、K值和感官分数作为评价指标,探究蓝莓叶多酚和溶菌酶对0℃冷藏鲈鱼鱼片的保鲜效果。结果表明,相比对照组,蓝莓叶多酚和溶菌酶显著降低菌落总数、pH值、TVB-N,以及TBA值、K值和缺点评分。说明蓝莓叶多酚和溶菌酶使鲈鱼的感官品质得到改善,微生物的增殖被抑制,并使脂肪氧化减缓,相比对照组鲈鱼的货架期延长7~8 d。
Sea bass is rich in nutrition,with high edible value,and is one of the high-yield marine fishes. The effects of the polyphenol and lysozyme from blueberry leaves on the quality of the fish was studied during storage. Determination of the total number of colonies,pH value,thiobarbituric acid value(TBA),volatile basic nitrogen(TVB-N),K value and sensory scores were tested as evaluation index, to explore the preservation effect of blueberry leaves polyphenols and lysozyme for perch fillets at 0 ℃. The result showed that the level of pH,TVB-N,TBA,K,and the score of defects decrease significantly compared with the control group. The result showed that the polyphenol and lysozyme from blueberry leaves could improve the sensory quality,inhibit the proliferation of microorganisms,slow down the lipid oxidation and prolong the shelf life of the perch for 7~8 d.
Sea bass is rich in nutrition,with high edible value,and is one of the high-yield marine fishes. The effects of the polyphenol and lysozyme from blueberry leaves on the quality of the fish was studied during storage. Determination of the total number of colonies,pH value,thiobarbituric acid value(TBA),volatile basic nitrogen(TVB-N),K value and sensory scores were tested as evaluation index, to explore the preservation effect of blueberry leaves polyphenols and lysozyme for perch fillets at 0 ℃. The result showed that the level of pH,TVB-N,TBA,K,and the score of defects decrease significantly compared with the control group. The result showed that the polyphenol and lysozyme from blueberry leaves could improve the sensory quality,inhibit the proliferation of microorganisms,slow down the lipid oxidation and prolong the shelf life of the perch for 7~8 d.
引文
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[13]凌泽兴.复配生物防腐剂在海鲶鱼肉中的应用[D].天津:天津科技大学,2017.
[14]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.
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[24]Yanar Y,Fenercioglu H.The utilization of carp(Cyprinus carpio)flesh as fish ball[J].Turkish Journal of Veterinary and Animal Sciences,1999,23(4):361-366.
[25]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.
[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):157-60.
[27]Mehmet B,Faruk B,Hami A.Preservation and shelf-life extension of shrimps and clams by high hydrostatic pressure[J].International Journal of Food Science&Technology,2009,44(8):1 495-1 502.
[2]李颖畅,王亚丽,齐凤元,等.紫菜多糖提取物对冷藏鲈鱼品质的影响[J].食品工业科技,2014,35(22):346-348.
[3]Jeong J,Lee K I,Kim S M,et al.Simultaneous determination of benzoic acid,caffeic acid and chlorogenic acid in seeds of Eriobotrya japonica and their antibacterial effect[J].Journal of Applied Biological Chemistry,2014,57(1):89-93.
[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]Salmanian S,Mahoonak ARS,Alami M,et al.Phenolic content,antiradical,antioxidant,and antibacterial properties of hawthorn(Crataegus elbursensis)seed and pulp extract[J].Journal of Agricultural Science and Technology,2014,16(2):343-354.
[6]魏振承,张名位.乌饭树属植物资源的营养功能及其开发应用[J].中国野生植物资源,2001,20(2):21-23.
[7]Turhan S,Sagir I,Temiz H.Oxidative stability of brined anchovies(Engraulis encrasicholus)with plant extracts[J].International Journal of Food Science&Technology,2009,44(2):386-393.
[8]郭艳华.槲皮素的化学改性及抑菌作用比较研究[J].中国酿造,2013,32(9):75-78.
[9]陈舜胜,彭云生,严伯奋.溶菌酶复合保鲜剂对水产品的保鲜作用[J].水产学报,2001(3):254-259.
[10]蓝蔚青,谢晶.溶菌酶对带鱼冷藏保鲜效果的影响[J].湖南农业科学,2010(17):114-117.
[11]De-la-Re-Vega E,García-Galaz A,Martha E.White shrimp(Litopenaeus vannamei)recombinant lysozyme has antibacterial activity against Gram negative bacteria:Vibrio alginolyticus,Vibrio parahemolyticus and Vibrio cholera[J].Fish&Shelfish Immunology,2006(20):405-408.
[12]徐楚,王锡昌,马龙,等.茶多酚、壳聚糖、溶菌酶复合保鲜剂对高白鲑鱼片保鲜效果的影响[J].食品工业科技,2018,39(8):261-266.
[13]凌泽兴.复配生物防腐剂在海鲶鱼肉中的应用[D].天津:天津科技大学,2017.
[14]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.
[15]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.
[16]中华人民共和国卫生部.GB/T 4789.2-2010食品微生物学检验-菌落总数测定[S].北京:中国标准出版社,2010.
[17]中华人民共和国卫生部,中国国家标准化管理委员会.GB/T 5009.45-2003水产品卫生标准的分析方法[S].北京:中国标准出版社,2003.
[18]FOSS.Determination of total volatile basic nitrogen of fresh fish and frozen fish[J].Application Sub Note,2002(8):16-20.
[19]Salih A M,Smith D M,Price J F,et al.Modified extraction 2-thiobarbituric acid method for measuring lipid oxidation in poultry[J].Poultry Science,1987,66(9):1 483-1488.
[20]Choia Y J,Linb T M,Tomlinsonb K,et al.Effect of salt concentration and temperature of storage water on the physicochemical properties of fish proteins[J].LWT-Food Science and Technology,2008,41(3):460-468.
[21]孙君社,薛毅.食品感官鉴评[M].广州:华南理工大学出版社,1994:86-88.
[22]Al-Daqal M M,Bazaraa W A.Extension o f shelf life of whole and peeled shrimp with organic acid salts and bifidobacteria[J].Journal Food Protect,1999,62(1):51-56.
[23]GünlüA,Koyun E.Effect of vacuum packaging and wrapping with chitosan-based edible film on the extension of the shelf life of sea bass(Dicentrarchus labrax)fillets in cold storage(4℃)[J].Food and Bioprocess Technology,2013(67):1 713-1 719.
[24]Yanar Y,Fenercioglu H.The utilization of carp(Cyprinus carpio)flesh as fish ball[J].Turkish Journal of Veterinary and Animal Sciences,1999,23(4):361-366.
[25]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.
[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):157-60.
[27]Mehmet B,Faruk B,Hami A.Preservation and shelf-life extension of shrimps and clams by high hydrostatic pressure[J].International Journal of Food Science&Technology,2009,44(8):1 495-1 502.