大蒜提取物对冷藏蔬菜鱼丸品质的影响

食品科学 ›› 2012, Vol. 33 ›› Issue (16): 280-285.

大蒜提取物对冷藏蔬菜鱼丸品质的影响

李婷婷1,2，张旭光1，胡文忠2，王鹏璞2，李学鹏3，励建荣1,3,*

1.浙江工商大学食品与生物工程学院，浙江省食品安全重点实验室 2.大连民族学院生命科学学院 3.渤海大学

收稿日期:2011-07-18 修回日期:2012-07-14 出版日期:2012-08-25 发布日期:2012-09-07
通讯作者: 励建荣 E-mail:lijianrong@zjgsu.edu.cn
基金资助:
大黄鱼鲜度表征蛋白的特性研究;鱼糜制品保鲜贮运关键技术研究及产业化;养殖大黄鱼生物保鲜技术研究

Effect of Garlic Extract on Quality of Refrigerated Vegetable-Fish Balls

Received:2011-07-18 Revised:2012-07-14 Online:2012-08-25 Published:2012-09-07

摘要/Abstract

摘要： 研究蔬菜鱼丸中添加不同量的大蒜提取物(0、100、150、200mg/kg)后在4℃冷藏条件下的品质变化。每5d取鱼丸样品的分析感官特性(感官评分、质构和白度)、微生物(细菌总数)和理化(pH值、TVB-N值和TBA值)等指标。结果表明：添加大蒜提取物的处理组保鲜效果明显优于对照组，其中大蒜提取物添加量在200mg/kg时，保鲜效果最佳，其货架期延长了7～8d。通过处理组与对照组细菌总数、pH值、TBA、TVB-N等品质指标的比较可知，大蒜提取物在鱼丸冷藏保鲜过程中能有效地抑制细菌生长，并减缓蛋白质、脂肪等氧化变质，从而延长了鱼丸的货架期。

关键词: 大蒜提取物, 鱼丸, 品质, 货架期

Abstract: The effect of garlic extract treatment at doses of 0, 100, 150 mg/kg and 200 mg/kg on the quality of vegetable-fish balls during cold storage was examined by measuring sensory characteristics such as sensory score, texture and whiteness, total viable count (TVC), and physiochemical parameters such as pH, total volatile basic nitrogen (TVB-N) and thiobartituric acid (TBA) over a period of every 5 days. The results indicated that the treatment group revealed a significantly preservative effect in comparison with the control group; the best preservative effect was obtained at a dose of 200 mg/kg, resulting in an extension of shelf life by 7－8 days. According to the differences in TVC, pH, TBA and TVB-N between both groups, garlic extract exhibited an obvious inhibitory effect on bacterial growth and slowed down the oxidative deterioration of protein and fat, thus extending the shelf life of fish balls.

Key words: garlic extract, fish balls, quality, shelf-life

中图分类号:

S983

李婷婷1,2，张旭光1，胡文忠2，王鹏璞2，李学鹏3，励建荣1,3,*. 大蒜提取物对冷藏蔬菜鱼丸品质的影响[J]. 食品科学, 2012, 33(16): 280-285.

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