【作者】 李婷婷； 张旭光； 李学鹏； 朱军莉； 励建荣；

【Author】 Ting-ting Li~(1,2),Xuguang Zhang~2,Xuepeng Li~2,Junli Zhu~2,Jianrong Li~(2*) (1.College of of Life Science,Dalian Nationalities University,Dalian 116600; 2.College of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310035)

【机构】 大连民族学院生命科学学院； 浙江工商大学食品与生物工程学院；

【摘要】 单一保鲜剂难以获得最佳的保鲜效果,保鲜技术日渐趋于综合化。为延长大黄鱼的货架期,本文研究了经0.2%迷迭香浸泡及2%壳聚糖涂膜处理对冷藏过程中大黄鱼品质的影响。将新鲜大黄鱼用碎冰冻死后,用0.2%迷迭香溶液于4℃温度条件下浸泡并沥干,以2%的壳聚糖涂膜保鲜处理,用蒸煮袋密封,然后置于4±1℃温度下冷藏。通过测定感官、理化和微生物指标,考察了复合保鲜剂涂膜处理对大黄鱼低温冷藏过程中品质变化的影响及保鲜效果。结果表明,迷迭香浸泡处理结合壳聚糖涂膜对大黄鱼的保鲜效果显著,能抑制微生物的生长和TBA、TVBN、K值、POV值的增加,货架期可达20天,与未经过保鲜剂处理的对照组相比,货架期可延长8-9天。这表明复合保鲜剂涂膜处理技术在大黄鱼保鲜中具有明显优势,应用前景广阔。更多还原

【Abstract】 The combined preservation technology of aquatic products has become a worldwide tendency, since the single one can not get a better effect.To prolong the shelf life of Pseudosciaena crocea,the research studied the effects of 0.2%rosemary extract combined with 2%chitosan on the quality of Pseudosciaena crocea during chilled storage,Pseudosciaena crocea were dipped in a 0.2%rosemary extract solution at 4℃after being killed by slurry ice,coated with 2%chitosan,and then were packed with retort pouch and stored at 4±1℃.Changes in sensory,physicochemical,and microbial analyses were carried out to evaluate the loss of quality and freshness that occured during the storage.The results showed that the biopreservative treatment combined with chitosan coating stored Pseudosciaena crocea maintained a good quality,based on both sensory,microbial,and physicochemical attributes(TBA,TVB-N,K and POV values). The combine treated Pseudosciaena crocea had a 20-d shelf life,which was 8-9 days longer than that of the control group.The results indicated that the combined preservation had a distinct effect on the quality of Pseudosciaena crocea and illustrated a good prospect of application.更多还原