天津科技大学学报2024，Vol.39Issue(2)：25-33,80,10.DOI:10.13364/j.issn.1672-6510.20230082
胶原蛋白-茶多酚-肉桂精油涂膜对调理黑鱼鱼片品质的影响
Effect of Collagen,Tea Polyphenols and Cinnamon Essential Oil Coating on Quality of Prepared Snakehead Fish Fillets
张容 1白利荣 1霍栓 1李璐 1袁志宁 1郑捷1
作者信息
- 1. 天津科技大学食品科学与工程学院,天津 300457
- 折叠
摘要
Abstract
In our present study,the prepared snakehead fish fillets were prepared with the use of snakehead fish as raw ma-terial.The effects of coating treatments,including distilled water(Group CK),5%collagen(Group C1),5%col-lagen+0.4%tea polyphenols(Group C2),5%collagen+1.5%cinnamon essential oil(Group C3),and 5%collagen+0.4%tea polyphenols+1.5%cinnamon essential oil(Group C4),on the quality of the prepared snakehead fish fillets during re-frigeration were studied.The results showed that coating treatments could effectively delay the increase in the total bacterial count,volatile base nitrogen content,and thiobarbituric acid value of prepared snakehead fish fillets under the condition of sealed refrigeration at 4℃,maintain its L* value,hardness and springiness,and inhibit the decrease of myofibrillar protein content,total sulfhydryl content and Ca2+-ATPase activity.The total bacterial count of fish fillets of the Group CK reached 1.70×106 CFU/g when refrigerating 9 d,while that of Group C4 was 1.91×106 CFU/g when refrigerating 15 d,indicating 5%collagen+0.4%tea polyphenols+1.5%cinnamon essential oil treatment could extend shelf life of prepared snakehead fish fillets for 6-7 days.The results have provided a reference for the preservation of prepared snakehead fish fillets and other aquatic products.关键词
胶原蛋白/茶多酚/肉桂精油/调理黑鱼Key words
collagen/tea polyphenols/cinnamon essential oil/prepared snakehead fish分类
农业科技引用本文复制引用
张容,白利荣,霍栓,李璐,袁志宁,郑捷..胶原蛋白-茶多酚-肉桂精油涂膜对调理黑鱼鱼片品质的影响[J].天津科技大学学报,2024,39(2):25-33,80,10.
