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投稿时间：2019-03-17
投稿时间：2019-03-17
中文摘要: 为了解鲬鱼在微冻（-5±1）℃条件下品质变化规律并建立相应的调控措施。以挥发性盐基氮（total volatile basic nitrogen，TVB-N）值为主要指标、硫代巴比妥酸（thiobarbituric acid，TBA）值、pH 值和总色差值为参考指标，考察鲬鱼在微冻贮藏过程中的腐败、脂肪氧化和蛋白质变性等方面的变化，并采用单因素和正交试验考察茶多酚、壳聚糖和普鲁兰多糖及其复配对供试样品品质的调控作用。结果表明：经过最佳配比复合保鲜剂浸泡的鲬鱼各项检测指标均优于空白对照组，其最佳配比为壳聚糖添加量0.8%、茶多酚添加量0.2%、普鲁兰多糖添加量0.15%。经验证，在该配比下的保鲜剂可使鲬鱼在微冻16 d 的TVB-N 值为10.526 mg/100 g、TBA 值为0.162 mg/kg、pH 值为7.01，总色差值为40.25，鲬鱼仍符合食用标准。
Abstract:Inorderto understandthe qualitychange rule of Platycephalus indicus under partially frozen（-5±1）℃condition and establish corresponding control measures.Taking total volatile basic nitrogen（TVB-N）value as main index，thiobarbituric acid（TBA）value，pH value and total chromatic difference value as reference index，the changes of spoilage，lipid oxidation and protein denaturation during partially frozen storage were investigated.The effects of tea polyphenols，chitosan and prullan polysaccharides on the quality of the samples were investigated by single factor and orthogonal test.The results showed that the optimal proportion of the compound fresh-keeping agent soaking Platycephalus indicus the indicators were better than the blank control group，the best ratio of chitosan 0.8 %，tea polyphenols 0.2 %，pullulan polysaccharides 0.15 %.It has been proved that the fresh-keeping agent at this ratio could make Platycephalus indicus meet the edible standard with the TVB-N value of 10.526 mg/100 g，the TBA value of 0.162 mg/kg，the pH value of 7.01 and the total color difference of 40.25 on 16 days of partially frozen.
keywords: Platycephalus indicus tea polyphenols chitosan pullulan partial freezing complex preservatives
文章编号：202004013 中图分类号： 文献标志码：
基金项目:江苏省科技项目（BN2015051）；江苏省“六大人才高峰”项目（NY-197）；江苏高校优势学科建设工程资助项目（5511201401X-21）；江苏省海洋生物技术重点实验室开放项目（HS16002）
| 作者 | 单位 |
| 徐倩，刘晓攀，赵永慧，胡馨月，刘冰，赵行，王祥鹏，盘赛昆 | 淮海工学院海洋生命与水产学院，江苏连云港222005；江苏天边渔村食品有限公司，江苏连云港222100；江苏省海洋资源开发研究院，江苏连云港222005；淮海工学院江苏省海洋生物产业技术协同创新中心，江苏连云港222005 |
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