食品科学2017，Vol.38Issue(23)：249-256,8.DOI:10.7506/spkx1002-6630-201723040
银杏叶提取液与竹醋液流化冰对鲳鱼冰藏期间品质变化的影响
Effect of Slurry Ice Made with Ginkgo biloba Leaf Extract or Bamboo Vinegar on the Quality of Pomfret(Pampus argenteus)during Ice Storage
摘要
Abstract
The effect of slurry ice made with Ginkgo biloba leaf extract(GBLE)or bamboo vinegar(BV)on the quality of pomfret (Pampus argenteus) during ice storage was investigated in this paper. Fresh pomfret were transported to the laboratory within 30 min, washed and then divided into 3 groups randomly, which were treated with slurry ice made with 1% (V/V) GBLE, 1% BV, and salt solution (as control), respectively. Thereafter, the fish were stored at 4 ℃. Sensory evaluation and physicochemical properties (texture profile analysis, electronic conductivity, pH, K value, thiobarbituric acid, total volatile basis nitrogen(TVB-N)),microbiological analysis(aerobic plate count,Pseudomonas count,Shewanella count) and low-field nuclear magnetic resonance were used to evaluate the quality of Pampus argenteus at different storage times. The results obtained showed that treatment with slurry ice made with GBLE and BV could well maintain the sensory quality and texture properties of fish, delay the increase in electronic conductivity, pH, K value, TVB-N and microbial numbers and reduced the rate of lipid oxidation. The storage life of pomfret treated with slurry ice made with GBLE and BV could be extended from 9–12 d to 15–16 d and 17–18 d, respectively.关键词
流化冰/银杏叶提取液/竹醋液/鲳鱼/冰藏Key words
slurry ice/Ginkgo biloba leaf extract/bamboo vinegar/pomfret/ice storage分类
农业科技引用本文复制引用
蓝蔚青,车旭,许巧玲,赵宏强,张皖君,肖蕾,谢晶..银杏叶提取液与竹醋液流化冰对鲳鱼冰藏期间品质变化的影响[J].食品科学,2017,38(23):249-256,8.基金项目
农业部海水鱼产业体系保鲜与贮运岗位科学家资助项目(CARS-47) （CARS-47）
上海市科技兴农重点攻关项目(沪农科攻字(2015)第4-12号) （沪农科攻字(2015）
上海市科委工程中心能力提升项目(16DZ2280300) （16DZ2280300）
