食品科学2017，Vol.38Issue(11)：256-261,6.DOI:10.7506/spkx1002-6630-201711041
竹叶抗氧化物结合不同包装方式对鲜罗非鱼片保鲜效果的影响
Effect of Antioxidant of Bamboo Leaves (AOB) Combined with Different Packaging Methods on the Preservation of Fresh Tilapia Fillets
摘要
Abstract
The effect of antioxidant from bamboo leaves (AOB) combined with different packaging strategies on the preservation of fresh tilapia fillets was evaluated in this study by examining the changes in sensory quality,total aerobic counts,drip loss,pH,total volatile basic nitrogen (TVB-N),and 2-thiobarbituric acid (TBA) during storage.It was shown that AOB had good antimicrobial and antioxidant effects on fresh tilapia fillets.The shelf life of tilapia fillets treated with 0.1 g/100 mL AOB was prolonged by 4-6 days when compared with the control group.Microbial growth was inhibited by AOB combined with vacuum packaging or modified atmosphere packaging,which could reduce the TVB-N and TBA values,decelerate the decrease in the sensory quality and prolong the shelf-life.Freshness indexes under ice storage conditions were significantly better than under cold storage conditions.Compared with the control group,0.1 g/100 mL AOB treatment combined with vacuum packaging or modified atmosphere packaging could better preserve the quality of fresh tilapia fillets,increasing the shelf life up to 18 days under ice storage conditions.These results suggested that AOB combined with vacuum packaging or modified atmosphere packaging will have a great potential in the preservation of fresh tilapia fillets.关键词
鲜罗非鱼片/竹叶抗氧化物/气调/冰藏/货架期/真空/保鲜Key words
fresh tilapia fillets/antioxidant of bamboo leaves (AOB)/modified atmosphere/ice storage/shelf life/vacuum/preservation分类
轻工纺织引用本文复制引用
张晓丽,马海霞,杨贤庆..竹叶抗氧化物结合不同包装方式对鲜罗非鱼片保鲜效果的影响[J].食品科学,2017,38(11):256-261,6.基金项目
广州市科技计划项目(1561000228) （1561000228）
中央级公益性科研院所基本科研业务费专项(2012TS03 （）
2016TS11) （）
国家现代农业(罗非鱼)产业技术体系建设专项(CARS-49) （罗非鱼）
“十二五”国家科技支撑计划项目(2015BAD17B03-2) （2015BAD17B03-2）
广东省海洋渔业科技与产业发展专项(B201500B14) （B201500B14）
