食品工业科技2017，Vol.38Issue(10)：331-336,6.DOI:10.13386/j.issn1002-0306.2017.10.055
蓝莓叶多酚和大蒜提取物对冷藏鱿鱼鱼丸品质的影响
Effect of blueberry leaf polyphenols and garlic extracts on quality of squid balls during refrigerated storage
摘要
Abstract
Squid fish balls have rich nutrition,but easily cause deterioration during the cold storage.The effects of 0.2％ blueberry leaf polyphenols and 1％ garlic squid on the quality of squid fish balls was studied for maintaining the quality of squid fish balls and shelf life.Microbial index,physical and chemical index (TBA value,TVB-N value,formaldehyde,TMA,TMAO,whiteness and gel strength)were deternined for evaluating the effect of blueberry leaf polyphenol and garlic extract on fish balls.The results showed that blue leaf polyphenols and garlic extract could effectively inhibit the growth of microorganisms,slow down the fat oxidation,decrease TVB-N value,which could enhance gel strength of fish balls.Meanwhile,blueberry leaf polyphenol could inhibit thermal decomposition of TMAO,reducing the content of TMA and FA.Blueberry leaf polyphenol and blueberry leaf polyphenol combined with garlic extract could extend the shelf life of fish balls compared with the control group at 4 ℃ cold storage.关键词
蓝莓叶多酚/大蒜提取物/鱿鱼鱼丸/冷藏/品质Key words
blueberry leaf polyphenols/garlic extract/fish balls of squid/cold storage/quality分类
轻工纺织引用本文复制引用
李颖畅,杨钟燕,仪淑敏,励建荣,牟伟丽,邓尚贵..蓝莓叶多酚和大蒜提取物对冷藏鱿鱼鱼丸品质的影响[J].食品工业科技,2017,38(10):331-336,6.基金项目
“十二五”国家科技支撑计划项目(2015BAD17B01). （2015BAD17B01）
