信阳毛尖多酚-鱼精蛋白复合保鲜剂对冷藏鳜鱼鱼丸品质的影响OACSTPCD
Effect of Xinyang Maojian polyphenol-protamine composite preservative on the quality of refrigerated mandarin fish ball
为提高鳜鱼鱼丸在低温贮藏时的品质,在鱼丸制作过程中分别加入不同组成成分的天然保鲜剂(0.2%的信阳毛尖多酚、0.3%鱼精蛋白和二者复合物),制成的鱼丸置于 4℃下贮藏.定期测定贮藏期间不同保鲜剂处理的鱼丸菌落总数、TVB-N值、TBA值、甲醛含量、三甲胺含量、白度、凝胶强度及感官评分,以评价不同保鲜剂对鱼丸在贮藏期间的品质改善效果.实验结果显示:信阳毛尖多酚和鱼精蛋白均具有遏制微生物生长、减缓蛋白质降解和脂肪氧化速率、降低贮藏过程中甲醛和三甲胺生产量、维持鱼丸蛋白凝胶强度的功能.而两种保鲜剂复配剂对鱼丸的保鲜效果最好,极大地提升了贮藏期间鱼丸的品质并延长了货架期.
To improve the quality of mandarin fish ball during the storage,natural preservatives with different components(0.2%Xinyang Maojian Polyphenol,0.3%Protamine,and their complex)were added,and the fish balls were stored at 4℃.Total bacterial count,TVB-N value,TBA value,formaldehyde content,trimethylamine content,whiteness,gel strength and sensory score of the fish balls treated with different preservatives during storage were evaluated.The results showed that Xinyang Maojian polyphenols-protamine could inhibit microbial growth,slow down the rate of protein degradation and fat oxidation,reduce the production of formaldehyde and trimethylamine,and maintain the strength of fish ball protein gel during storage.The complex of these two preservatives had the best preservation effect on the quality of fish balls during storage and thus extended fish balls shelf life.
白晓州;王田林
郑州旅游职业学院烹饪食品学院,郑州 450000河南农业大学食品科学技术学院,郑州 450000
轻工业
信阳毛尖多酚鱼精蛋白冷藏品质保鲜效果
Xinyang Maojian polyphenolprotaminerefrigeration qualitypreservation effect
《中国食品添加剂》 2024 (003)
181-187 / 7
河南省青年科学基金(232300421259);河南省重点研发与推广专项(科技攻关)项目(232102110171).
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