肉类研究Issue(5)：13-17,5.DOI:10.7506/rlyj1001-8123-201505004
不同保鲜剂对鲶鱼保鲜效果的影响
Effect of Different Preservatives on Quality Maintenance of Catfish
摘要
Abstract
The effect of different preservatives including ifsh bone peptide, whey protein and chitosan plus tea polyphenols of the freshness of tray-packaged ground catifsh meatwas explored during storage at 4℃. The freshness of ifsh meat was evaluated by sensory evaluation, total volatile basic nitrogen (TVB-N) value,K value, total bacterial count and thiobarbituric acid reactive substances (TBARs) at three key control points of pH namely starting point, extreme pH and pH > 7.0 representing ifsh spoilage during cold storage. The results showed that adding 0.50% ifsh bones peptide, 10.0% chitosan + 0.3% tea polyphenol or 12.5% whey protein to catifsh surimi could prolong the time to reach the extreme pH and signiifcantly reduce TVB-N value, TBARs value and total bacterial count other groups indicating more potent preservative effect on catifsh meat .关键词
鲶鱼肉/天然保鲜剂/保鲜效果Key words
catfish meat/natural antistaling agent/preservation分类
轻工纺织引用本文复制引用
刘晓华,王瑞,郭耀华,王思雨,仝洋洋,薛思文,马俪珍,肖艳,朱政..不同保鲜剂对鲶鱼保鲜效果的影响[J].肉类研究,2015,(5):13-17,5.基金项目
天津市大学生创新创业训练计划项目（201410061056）；天津市科委科技支撑计划项目 （）
