中国食品学报2016，Vol.16Issue(5)：103-108,6.DOI:10.16429/j.1009-7848.2016.05.015
蓝莓叶多酚和壳聚糖对冷藏秘鲁鱿鱼鱼丸品质的影响
Effects of Polyphenol of Blueberry Leaves and Chitosan on the Preservation of Peru Squid Fish Balls
摘要
Abstract
The effects of natural preservative agents:chitosan,polyphenol from blueberry leaves and the compound fresh-keeping agent on the preservation of Peru squid fish balls during storage at 4 ℃ were investigated.Microbiology indictor (total bacterial count),chemical indictors (pH value,TVB-N value,formaldehyde content) and sensory evaluation were analyzed every 4 days.The results showed that chitosan,polyphenol from blueberry leaves and the compound freshkeeping agent can inhibit microbial growth,decrease TVB-N value,which can enhance the hardness of fish-ball,but the effects on springiness are not obvious.Meanwhile,Formaldehyde content can be inhibited by polyphenol from blueberry leaves and the compound fresh-keeping agent at storage time.Chitosan,polyphenol from blueberry leaves have the effect of preservation on Peru squid fish balls during refrigerate.And the effect of compound fresh-keeping agent on Peru squid fish balls during refrigerate is the best.关键词
蓝莓叶多酚/壳聚糖/秘鲁鱿鱼鱼丸/保鲜Key words
polyphenol from blueberry leaves/chitosan/Peru squid fish balls/preservation引用本文复制引用
李颖畅,王亚丽,励建荣..蓝莓叶多酚和壳聚糖对冷藏秘鲁鱿鱼鱼丸品质的影响[J].中国食品学报,2016,16(5):103-108,6.基金项目
“十二五”国家科技支撑计划(2012BAD29B06) （2012BAD29B06）
辽宁省食品安全重点实验室开放课题(LNSAKF2011016) （LNSAKF2011016）
