摘要
鱿鱼鱼丸营养丰富,但冷藏期间容易腐败变质,为保持鱿鱼鱼丸品质和延长货架期,采用0.2%蓝莓叶多酚和1%大蒜提取物及二者复合物对鱿鱼鱼丸进行保鲜。分别测定微生物指标和理化指标(硫代巴比妥酸值、挥发性盐基氮、甲醛、三甲胺、氧化三甲胺、白度和凝胶强度),用来评价蓝莓叶多酚和大蒜提取物对鱿鱼鱼丸的保鲜效果。结果表明:4℃冷藏条件下,蓝莓叶多酚和大蒜提取物能够有效抑制微生物生长,减缓脂肪氧化,降低TVB-N值,提高鱼丸强度;同时蓝莓叶多酚和复合保鲜剂能够抑制氧化三胺分解,三甲胺和甲醛的生成,延长鱿鱼鱼丸货架期。
Squid fish bails have rich nutrition, but easily cause deterioration during the cold storage. The effects of 0.2% blueberry leaf polyphenols and 1% garlic squid on the quality of squid fish balls was studied for maintaining the quality of squid fish balls and shelf life. Microbial index, physical and chemical index （ TBA value, TVB- N value, formaldehyde, TMA, TMAO ,whiteness and gel strength）were determined for evaluating the effect of blueberry leaf polyphenol and garlic extract on fish balls. The results showed that blue leaf polyphenols and garlic extract could effectively inhibit the growth of microorganisms, slow down the fat oxidation, decrease TVB-N value, which could enhance gel strength of fish balls. Meanwhile, blueberry leaf polyphenol could inhibit thermal decomposition of TMAO, reducing the content of TMA and FA. Blueberry leaf polyphenol and blueberry leaf polyphenol combined with garlic extract could extend the shelf life of fish balls compared with the control group at 4 ℃ cold storage.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第10期331-336,共6页
Science and Technology of Food Industry
基金
"十二五"国家科技支撑计划项目(2015BAD17B01)
关键词
蓝莓叶多酚
大蒜提取物
鱿鱼鱼丸
冷藏
品质
blueberry leaf polyphenols
garlic extract
fish balls of squid
cold storage
quality
