壳聚糖和植酸复合生物保鲜剂对冷藏鱼丸品质的影响

Influence on Quality of Fish Meatballs by the Chitosan and Phytic Acid

摘要:

通过定期分析处理组和对照组鱼丸样品的感官特征、物理指标(白度、硬度、弹性)和微生物指标(菌落总数)指标,评价了复合保鲜剂0.4 g/dL壳聚糖和0.04 g/dL植酸对在-2℃冷藏条件下鱼丸品质的影响。结果表明,在冷藏过程中,保鲜剂处理能延长鱼丸货架期14 d以上,在货架期终点35 d时,保鲜剂处理组和对照组样品的细菌总数分别为3.51 lgCFU/g和6.3 lgCFU/g。保鲜组鱼丸白度分别为85.21%和86.12%,弹性分别为0.88和0.86,硬度分别为576.43和576.43,感官评分分别为3.76和2.73,失水率分别为6.63%和7.93%。可见,复合保鲜剂在鱼丸冷藏保鲜过程中能有效地抑制细菌繁殖,提高了感官品质,延长了货架期。

Abstract:

With sensory characteristics,physical index(whitness,hardness,stress),microbiological(total viable count) as parameters,the effects of tea polyphenols(0.4 g/dL) and phytic acid(0.04 g/dL) on the quality of fish ball during cold storage were examined.It was found that the shelf life of treatment was increased 14 d during storage at-2±0.5.At the end of shelf life(35 d),the total viable count of the treated group decreased to 3.51 lgCFU/g(the control is 6.3 lgCFU/g),the Whiteness was 85.21 and 86.12,spinginess was 0.88 and 0.86,hardness was 576.43 and 500,senerory attribute value was 3.76 and 2.73,and the water loss was 6.63% and 7.93%,respectivly.Based on the aboved results,it was suggested that the compound bio-preservative had great effects on the propagation of bacteria and improvement of sensory quality,which prolonged signigicantly the preservation time of fish ball.