食品科学2017，Vol.38Issue(9)：225-231,7.DOI:10.7506/spkx1002-6630-201709037
杨梅多酚对生食金枪鱼冷藏过程中品质的影响
Effect of Bayberry Polyphenols on the Quality of Tuna (Thunnus albacores) Meat Used for Raw Consumption during Refrigerated Storage
摘要
Abstract
The effects of bayberry polyphenols (BP) as a natural antioxidant and color fixative on the quality of tuna (Thunnus albacores) meat used for raw consumption during refrigerated storage were studied.Raw tuna meat was soaked in ultra-pure water (control group),0.3 g/100 mL BP solution (BP-0.3 group),0.7 g/100 mL BP solution (BP-0.7 group) or 0.9 g/100 mL BP solution (BP-0.9 group) for 5 rnin and stored at (4 ± 0.5) ℃.The freshness,color and lipid oxidation were assessed daily during storage.The results showed that BP could maintain the quality of tuna meat during refrigerated storage,significantly inhibit the increase in total volatile basic nitrogen (TVB-N) value,K value,total viable count (TVC) value,2-thiobarbituric acid (TBA) value and metmyoglobin content (P ＜ 0.05),and significantly retard myoglobin loss,freshness breakdown and sensory quality decrease (P ＜ 0.05).At (4 ± 0.5) ℃C,the shelf life of the control group for raw consumption was 3 days,which was extended to 5 days for the BP-0.3 group and to 6-7 days for the BP-0.7 and BP-0.9 groups.No significant difference between the BP-0.7 and BP-0.9 groups was observed as far as the preservation of tuna quality was concerned (P ＞ 0.05).Taken together,0.3--0.7 g/100 mL BP as a natural antioxidant and color fixative could be applied on tuna meat used for raw consumption before refrigerated storage.关键词
金枪鱼/生食/杨梅/多酚化合物/品质Key words
tuna/raw consumption/bayberry/phenolic compounds/quality分类
轻工纺织引用本文复制引用
步婷婷,金洋,徐大伦,张进杰,杨文鸽,楼乔明..杨梅多酚对生食金枪鱼冷藏过程中品质的影响[J].食品科学,2017,38(9):225-231,7.基金项目
浙江省自然科学基金项目(LY15C20008) （LY15C20008）
浙江省重中之重学科开放基金项目(XH2SC1532) （XH2SC1532）
