4种生物保鲜剂结合冰温贮藏对红鳍东方的保鲜效果

苏红; 张晓梅; 郭芮; 刘红英

doi:10.13386/j.issn1002-0306.2018.03.052

4种生物保鲜剂结合冰温贮藏对红鳍东方的保鲜效果

Preservation effect of four kinds of biological preservatives combined with ice temperature storage on Takifugu. rubripes

摘要

摘要: 为延长红鳍东方鲀的货架期,选用海藻酸钠、柠檬酸、植酸以及百里酚作为保鲜剂,以汁液流失、挥发性盐基氮及菌落总数为指标,研究其不同浓度下的保鲜效果。结果表明,保鲜剂处理组均较空白组汁液流失大,均能显著(p<0.05)抑制腐败菌的生长,减缓TVB-N值的变化。其中,1.5%的海藻酸钠及空白组在贮藏第10 d时,汁液流失率分别为0.37%、0.34%,菌落总数分别为4.74、5.13 lg(CFU/g),TVB-N值分别为7.61、13.98 mg/100 g。0.5%的柠檬酸、0.9%的植酸在贮藏第15 d时,汁液流失率为分别为1.26%、3.98%,菌落总数为4.96、6.88 lg(CFU/g),TVB-N值为12.60、12.46 mg/100 g。1.0%的百里酚,汁液流失较小,保鲜效果较好,在贮藏25 d时,汁液流失率分别为3.65%,TVB-N值分别为13.46 mg/100 g,菌落总数分别为4.33 lg(CFU/g)。结论:综合各指标,1.5%的海藻酸钠、0.5%浓度的柠檬酸以及1.0%百里酚汁液流失较小,保鲜效果较好。

Abstract: In order to prolong the shelf life of Takifugu. rubripes,sodium alginate,citric acid,phytic acid and thymol were used as preservatives to study the preservation effect of each concentration for selecting better preservative and its optimum concentration. What's more,drip loss,total plate count and TVB-N were the index. The results showed that all preservatives could significantly inhabit the growth of spoilage bacteria(p<0.05)and slow down the change of TVB-N. Among the index of them,the drip loss were 0.37%,0.34% respectively,the total plate counts were 4.74,5.13 lg(CFU/g)respectively,the TVB-N values were 7.61,13.98 mg/100 g in the 10 days of storage. In the 15 days of storage,the drip loss of 0.5% citric acid and 0.9% phytic acid were 1.26%,3.98% respectively,its TVB-N values were 12.60,12.46 mg/100 g respectively,and the total plate counts were 4.96,6.88 lg(CFU/g)respectively. While the drip loss in the 25 days of storage,TVB-N values and the total plate count in the 1.0% thymol group was 3.65%,13.46 mg/100 g and 4.33 lg(CFU/g). So the conclusion was that 1.5% sodium alginate,0.5% citric acid,and 1.0% thymol were the better preservatives.