【作者】 董志俭； 李欢； 励建荣； 仪淑敏； 孙彤； 蔡路昀； 李婷婷；

【Author】 Zhijian Dong;Huan Li;Jianrong Li;Shumin Yi;Tong Sun;Luyun Cai;Tingting Li;Food Science Research Institute of Bohai University,Food Safety Key Lab of Liaoning Province;College of Life Science,Dalian Nationality of University;

【机构】 渤海大学食品科学研究院辽宁省食品安全重点实验室； 大连民族学院生命科学学院；

【摘要】 以鲢鱼鱼丸为研究对象,将0.1%姜黄油及复合凝聚微胶囊化姜黄油添加到鱼丸中,测定分析其在冷藏过程中微生物、理化和感官等品质指标的变化,评价复合凝聚微胶囊化姜黄油对鲢鱼鱼丸的保鲜效果。结果表明:添加复合凝聚微胶囊化姜黄油的处理组保鲜效果明显优于姜黄油组及对照组,复合凝聚微胶囊化姜黄油在鱼丸冷藏保鲜过程中,具有良好的抗菌作用和抗氧化性,可以有效抑制细菌的生长及减缓脂肪氧化,延长鲢鱼鱼丸货架期8 d左右。更多还原

【Abstract】 The quality of Silver Carp fish-ball added with curcuma oil and curcuma oil microencapsulated by complex coacervation at 0.1%was investigated using microbial,physico-chemical methods and sensory assessment in order to evaluate the loss of quality and freshness that occurred during chilled storage.The results indicated that the preservation effect of samples adding microencapsulated curcuma oil was better than those adding curcuma oil and controls.Microencapsulated curcuma oil had good antibacterial activity and antioxidant activity,and could inhibit microbial growth,delay oxidation of fat and extend the shelf life of fish-ball for 8 days.更多还原