摘要
为延长三文鱼市售货架期,将新鲜三文鱼等规格切块随机分成6组。对照组C1和C2用纯水涂抹。实验组设为T1~T4,分别用2%壳聚糖、2%壳聚糖和0.2%茶多酚、2%壳聚糖和0.4%茶多酚、2%壳聚糖和0.6%茶多酚涂抹。除C2组外均紫外线照射5 min,沥干后采用无菌包装,2℃冷藏,监测三文鱼块微生物及理化指标的变化。结果表明,紫外杀菌可以有效降低初始菌数,在无菌包装和2℃贮藏下,降低了菌群增殖速度,延长货架期约3 d;紫外杀菌和壳聚糖联合使用可提高杀菌效率,但三文鱼块的脂质氧化程度仍较高,进一步与茶多酚(0.4%~0.6%)复配后,有效抑制了三文鱼块的脂质氧化,延长货架期3 d以上。结果证实,茶多酚—壳聚糖涂膜是延长三文鱼货架期的一种选择。
In order to prolong the shelf life of salmon,fresh salmon were cut into equal size pieces and randomly divided into 6 groups.Control group C1 and C2 were smeared with pure water.The experimental group T1~T4 were smeared with 2%chitosan,2%chitosan and 0.2%tea polyphenols,2%chitosan and 0.4%tea polyphenols,2%chitosan and 0.6%tea polyphenols,respectively.Except for the C2,all the groups were irradiated with in UV light for 5 minutes.After being drained,all the salmons were packed in aseptic packaging and preserved at 2℃ to monitor the change of microbial and chemical indicators.The results showed that UV sterilization effectively reduced the initial bacterial count.Under sterile packaging and storage at 2℃,it reduced the proliferation rate of bacteria and prolonged the shelf life for about 3 days.The combined use of UV sterilization and chitosan improved sterilization efficiency,but the degree of lipid oxidation of salmon pieces still was high.After further compounding with tea polyphenols(0.4%~0.6%),it effectively inhibited the lipid oxidation of salmon pieces and prolonged the shelf life for more than 3 days.The results confirmed that tea polyphenol-chitosan coating may be an option to extend the shelf life of salmon.
作者
刘均
吕杨俊
潘俊娴
蒋玉兰
朱跃进
张士康
张海华
LIU Jun;LYU Yang-jun;PAN Jun-xian;JIANG Yu-lan;ZHU Yue-jin;ZHANG Shi-kang;ZHANG Hai-hua(Hangzhou Tea Research Institute,CHINA COOP,Hangzhou 310016,China;Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resources,Hangzhou 310016,China)
出处
《中国茶叶加工》
2019年第4期66-71,共6页
China Tea Processing
基金
“十三五”国家重点研发计划资助课题(2016YFD0400805)
关键词
三文鱼
货架期
壳聚糖
茶多酚
紫外杀菌
Salmon
Shelf life
Chitosan
Tea polyphenols
UV sterilization
