食品科学 ›› 2017, Vol. 38 ›› Issue (23): 249-256.doi: 10.7506/spkx1002-6630-201723040

• 包装贮运 • 上一篇    下一篇

银杏叶提取液与竹醋液流化冰对鲳鱼冰藏期间品质变化的影响

蓝蔚青,车 旭,许巧玲,赵宏强,张皖君,肖 蕾,谢 晶*   

  1. 上海海洋大学食品学院,上海水产品加工及贮藏工程技术研究中心,上海 201306
  • 出版日期:2017-12-15 发布日期:2017-12-07
  • 基金资助:
    农业部海水鱼产业体系保鲜与贮运岗位科学家资助项目(CARS-47); 上海市科技兴农重点攻关项目(沪农科攻字(2015)第4-12号);上海市科委工程中心能力提升项目(16DZ2280300)

Effect of Slurry Ice Made with Ginkgo biloba Leaf Extract or Bamboo Vinegar on the Quality of Pomfret (Pampus argenteus) during Ice Storage

LAN Weiqing, CHE Xu, XU Qiaoling, ZHAO Hongqiang, ZHANG Wanjun, XIAO Lei, XIE Jing*   

  1. Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
  • Online:2017-12-15 Published:2017-12-07

摘要: 研究银杏叶提取液流化冰与竹醋液流化冰对鲳鱼冰藏期间品质变化的影响。将新鲜鲳鱼运至实验室,清洗 后随机分组,分别用体积分数1%银杏叶提取液与体积分数1%竹醋液制得的流化冰进行冰藏处理,以普通流化冰处 理后的样品为对照组。贮藏期间,分别于第0、5、9、12、15、18天进行各组样品的感官、理化(质构、电导率、 pH值、K值、硫代巴比妥酸值、挥发性盐基氮(total volatile basis nitrogen,TVB-N)含量)与微生物(菌落总数、 假单胞菌总数和希瓦氏菌总数)指标分析,并结合低场核磁共振技术对冰藏鲳鱼品质变化的影响进行综合评价。结 果得出:与对照组相比,银杏叶提取液和竹醋液流化冰处理组均能较好保持样品的感官品质与质构特性,延缓其电 导率值、pH值、K值、TVB-N含量与微生物指标的上升,减慢鱼肉的氧化速率。银杏叶提取液与竹醋液流化冰处理 能使鲳鱼的冰藏期从9~12 d分别延长至15~16 d和17~18 d。

关键词: 流化冰, 银杏叶提取液, 竹醋液, 鲳鱼, 冰藏

Abstract: The effect of slurry ice made with Ginkgo biloba leaf extract (GBLE) or bamboo vinegar (BV) on the quality of pomfret (Pampus argenteus) during ice storage was investigated in this paper. Fresh pomfret were transported to the laboratory within 30 min, washed and then divided into 3 groups randomly, which were treated with slurry ice made with 1% (V/V) GBLE, 1% BV, and salt solution (as control), respectively. Thereafter, the fish were stored at 4 ℃. Sensory evaluation and physicochemical properties (texture profile analysis, electronic conductivity, pH, K value, thiobarbituric acid, total volatile basis nitrogen (TVB-N)), microbiological analysis (aerobic plate count, Pseudomonas count, Shewanella count) and low-field nuclear magnetic resonance were used to evaluate the quality of Pampus argenteus at different storage times. The results obtained showed that treatment with slurry ice made with GBLE and BV could well maintain the sensory quality and texture properties of fish, delay the increase in electronic conductivity, pH, K value, TVB-N and microbial numbers and reduced the rate of lipid oxidation. The storage life of pomfret treated with slurry ice made with GBLE and BV could be extended from 9–12 d to 15–16 d and 17–18 d, respectively.

Key words: slurry ice, Ginkgo biloba leaf extract, bamboo vinegar, pomfret, ice storage

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