苹果枝条多酚对草鱼保鲜效果的研究

Preservative properties of apple branch extracts for Grass carp

摘要: 将分离纯化得到的纯度为79%的苹果枝条多酚用于草鱼的保鲜,以pH、细菌总数、TBA值、TVB-N值、色度和感官质量评价等为鲜度指标,研究苹果枝条多酚的保鲜效果。结果表明:苹果枝条多酚浓度为0.1%时能够有效地控制鱼肉因蛋白质降解而引起的pH以及TVB-N值的升高,降低鱼肉微生物总数和丙二醛含量,保持鱼肉品质,其保鲜效果好于同浓度的山梨酸钾,是一种应用潜力较大的营养型鱼肉保鲜剂。

Abstract: Grass carp was used as experimental materials.Polyphonel extracts of apple branch with 79% were used to study the changing of fresh degree indexes ( TVB- N examination, pH measurement, TBA measurement, total bacteria counts) of fresh fish cubes during storage. These results indicated that polyphenol extracts of apple branch with 0.1% can help control the increasing of pH and TVB- N value as well as reduce total bacteria counts and Malondialdehyde ( MDA) content more efficient than potassium sorbate with the same concentration. Thus polyphenol extracts of apple branch were an effective and potential nutrition preservative.