食品工业科技2017，Vol.38Issue(7)：275-280,6.DOI:10.13386/j.issn1002-0306.2017.07.045
迷迭香-鱼精蛋白复合保鲜剂对冷藏白鲢鱼丸的保鲜效果研究
Preservation effect of rosemary and protamine for refrigerated silver carp fish balls
摘要
Abstract
In order to evaluate the preservation effect of rosemary and protamine on the quality of silver carp balls during storage at 4 ℃.Sliver carp fish balls were treated by composite preservation of different proportions of rosemary and protamine,and according to the indices analysis including the total viable count,pH value,total volatile basic nitrogen(TVB-N),texture,whiteness,moisture distribution,the change of gel strength and sensory score were analyzed every 3 days.The results showed that rosemary and protamine could inhibit microbial growth,decrease TVB-N value,but the change on whiteness was not obvious.Meanwhile,springiness,hardness,gel strength and water distribution of the treatment groups were better than control group.The effect of group C (0.1 g/kg rosemary mixed 0.3 g/kg protamine) had the most significant effect.This result showed that the composite preservative can improve the situation of storage quality and extend the shelf life of fish bails without affecting its sensory quality.关键词
白鲢鱼/鱼丸/复合保鲜剂/保鲜效果/货架期Key words
silver carp/fish balls/composite preservative/preservation effect/shelf life分类
轻工纺织引用本文复制引用
国竞文,李婷婷,王当丰,刘楠,励建荣,杨易衡,沈琳,宋强..迷迭香-鱼精蛋白复合保鲜剂对冷藏白鲢鱼丸的保鲜效果研究[J].食品工业科技,2017,38(7):275-280,6.基金项目
国家自然科学基金(31301572,31301418) （31301572,31301418）
中国博士后科学基金(2014M552302) （2014M552302）
中央高校基本科研业务费专项资金资助(DC201501077) （DC201501077）
重庆市博士后资助(Xm2014041). （Xm2014041）
