摘要
本文将具有群体感应抑制效果的香芹酚与常规抑菌剂鱼精蛋白复合,研究其对冷藏大菱鲆的保鲜效果。结果表明,处理组可有效延缓大菱鲆鱼片品质的劣变,其菌落总数、TBA值、K值、TVB-N值均低于对照组,其中,复配保鲜处理组效果最优,能较好地维持大菱鲆鱼片的硬度,保持鱼片良好的质构特征,减少自由水生成,增强鱼肉对水的束缚力,有效控制鱼肉的水分分布。香芹酚处理组相比对照组可延长大菱鲆鱼片货架期2~3 d,而香芹酚与鱼精蛋白复配可延长货架期6~7 d。可见,香芹酚与鱼精蛋白复合具有协同保鲜的效果,能有效延缓冷藏大菱鲆贮藏期间的腐败变质,保持鱼片较好的品质。
The synergistic effects of carvacrol,a quorum sensing inhibitor,combined with protamine on quality of turbot fillets during the cold storage were studied in this paper.The results showed that the treatment group could delay the deterioration of turbot fillets effectively,and total viable counts(TVCs),TBA,K value and TVB-N were lower than those of control group,and the inhibitory effect of compound preservatives was the best.The treatment group could maintain hardness and texture characteristics of turbot fillets,which could reduce the formation of free water,enhance the binding force of fish to water,and control the water distribution of fish.Carvacrol treatment group could extend the shelf-life about 2-3 d compared with the control group,and compound treatment group of the carvacrol and protamine could prolong the shelf-life about 6-7 d.Thus,carvacrol and protamine had synergistic preservative effects,which could inhibit the spoilage of chilled turbot effectively during chilled storage,and keep the good quality of turbot fillets.
作者
李婷婷
刘楠
马堃
王轰
王明丽
孙盛娟
孙大鹏
励建荣
Li Tingting;Liu Nan;Ma Kun;Wang Hong;Wang Mingli;Sun Shengjuan;Sun Dapeng;Li Jianrong(Key Laboratory of Biotechnology and Bioresources Utilization,Ministry of Education,Dalian Minzu University,Dalian 116600,Liaoning;College of Food Science and Engineering,Bohai University,Food Safety Key Lab of Liaoning Province,Jinzhou 121013,Liaoning;Penglai Jinglu Fishery Co.,Ltd.,Yantai 264010,Shandong)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2020年第10期222-231,共10页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31471639)
国家重点研发计划课题(2019YFD0901702)。
