食品科学2017，Vol.38Issue(7)：224-229,6.DOI:10.7506/spkx1002-6630-20170707036
茶多酚-溶菌酶复合保鲜剂对白鲢鱼丸保鲜效果
Effect of Composite Preservatives Consisting of Tea Polyphenols and Lysozyme on the Quality of Silver Carp Meatballs during Storage
摘要
Abstract
This work aimed to evaluate the effect of composite preservatives consisting of tea polyphenols (TPs) and lysozyme (Lys) on the eating quality of silver carp meatballs during storage at 4 ℃.Fish meatballs added with 0.1 g/kg of TPs + 0.3 g/kg of Lys (group A),0.2 g/kg of TPs + 0.2 g/kg of Lys (group B),and 0.3 g/kg of TPs + 0.1 g/kg of sample (group C) were determined for total colony count,pH,TVB-N value,whiteness,springiness,hardness,gel strength and water distribution in order to evaluate the efficiency of preservative combinations in fish meatballs.The results showed that whiteness,springiness,and TVB-N value were not significantly changed in the treatment groups compared with the control group,whereas total colony count,pH,hardness,gel strength and water distribution were better in the treatment groups;group A had the most significant effect.These findings showed that composite preservatives could significantly inhibit microbial growth and the oxidative degradation of proteins and improve the storage quality of fish meatballs,extending the shelf life,while having little impacts on the appearance.关键词
白鲢鱼/复合保鲜剂/鱼丸/品质变化/货架期Key words
silver carp/composite preservatives/fish meatballs/quality changes/shelf-life分类
农业科技引用本文复制引用
王当丰,李婷婷,国竞文,刘楠,励建荣..茶多酚-溶菌酶复合保鲜剂对白鲢鱼丸保鲜效果[J].食品科学,2017,38(7):224-229,6.基金项目
国家自然科学基金面上项目(31301572 （）
31301418) （）
中国博士后科学基金项目(2014M552302) （2014M552302）
中央高校基本科研业务费专项(DC201501077) （DC201501077）
重庆市博士后研究人员科研项目(Xm2014041) （Xm2014041）
