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投稿时间：2018-07-24
投稿时间：2018-07-24
中文摘要: 以大菱鲆鱼片作为试验对象，探究不同复合天然保鲜剂结合冰温对大菱鲆鱼片保鲜效果的影响。将乳酸链球菌素、茶多酚、溶菌酶、纳他霉素、壳聚糖和海藻酸钠按照最佳单一比例复配得到不同复合保鲜剂，与蒸馏水分别处理大菱鲆鱼片，并放在-0.7℃冰温下贮藏。通过指标测定，综合评价贮藏过程中大菱鲆鱼肉品质的变化。结果表明，试验组2（0.03%乳酸链球菌素+0.60%纳他霉素+1.00%壳聚糖）处理后的大菱鲆鱼片感官评价分数、弹性值、咀嚼性和汁液流失率下降缓慢，pH值、粘性和菌落总数上升缓慢，电子鼻分析结果与贮藏期鱼肉的品质变化相吻合。试验组2保鲜效果最佳，可延长大菱鲆鱼肉的货架期6 d～9 d。
Abstract:Abstract：The effects of different natural preservatives combined with freezing-point temperature on the freshkeeping of Scophthalmus maximus fish slices were studied.Nisin，tea polyphenols，lysozyme，namamycin，chi－tosan and sodium alginate were combined to obtain different compound preservatives according to the optimum single proportion.The fish slices were treated with distilled water and stored at the temperature of-0.7℃.The quality of Scophthalmus maximus fish slices during storage was evaluated comprehensively.The results showed that the sensory evaluation score，elasticity value，chewiness and juice loss rate of Scophthalmus maximus fish slices treated with 2 （0.03%lactate+0.60%nisin+1.00%chitosan）decreased slowly，and the pH value，stickiness and total colony increased slowly.The results of electronic nose analysis were consistent with the quality changes of fish meat during storage.The experimental group 2 had the best preservation effect，which could prolong the shelf life of 6 d-9 d.
keywords: Scophthalmus maximus fish slices compound preservative ice temperature fresh-keeping effect quality change
文章编号：201821034 中图分类号： 文献标志码：
基金项目:山东省重点研发计划项目（2016GGH4526、2017GNC13109）；农业组织创新与产业融合发展项目（125162002000160001）
| 作者 | 单位 |
| 聂小宝，杜明溪，陈东杰，林丽珍，徐新光，许振琨，张长峰 | （1.山东省农产品贮运保鲜技术重点实验室，山东济南250103；2.国家农产品现代物流工程技术研究中心，山东济南250103；3.山东商业职业技术学院，山东济南250103） |
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