核农学报2024，Vol.38Issue(10)：1951-1960,10.DOI:10.11869/j.issn.1000-8551.2024.10.1951
抗氧化剂处理对贮藏期间青鱼干品质的影响
Effect of Antioxidant Treatment on the Quality of Dried Black Carp during Storage
摘要
Abstract
This study aimed to compare the effects of different natural antioxidants on dried black carp during storage,and to screen antioxidants that are suitable for dried black carp storage.The tea polyphenols(TP),rosemary extract(RE),and D-sodium erythorbate(D-isoVc sodium)were used to study their impacts on fat oxidation,protein degradation,sensory quality,and microbial community structure of dried black carp during air-drying(7 d)and low-temperature storage(10,20,and 30 d).Control group C1 was treated with no antioxidant and no soaking operation,and control group C2 was treated with pure water soaking for 5 min.Results showed that the thiobarbituric acid value(TBA),peroxide value(POV)and volatile salt-based nitrogen(TVB-N)content of dried black carp in the group treated with high concentrations of the three antioxidants were significantly reduced than control samples(P<0.05).All the three antioxidants could be used to inhibit fat oxidation of dried black carp by the effective order of TP>RE>D-isoVc sodium,with the best group found of 1%TP.SDS-PAGE protein electrophoresis results showed that the degradation of salt-soluble proteins in the air-drying group was lower than that of the low-temperature group,while an opposite result was found for water-soluble proteins.The 16S rDNA sequencing results showed that antioxidants inhibited the growth of Acinetobacter(P<0.05)in the room temperature air-drying group,but the results of the antioxidants on the bacterial flora stored in the low-temperature conditions were not obvious.In condition,1%TP was selected as the best natural antioxidant that can be used for dried black carp storage.The results of this experiment provided a theoretical basis for delaying the quality deterioration of dried black carp during storage.关键词
青鱼干/抗氧化剂/脂肪氧化/蛋白降解/微生物Key words
dried black carp/antioxidants/fat oxidation/protein degradation/microorganisms引用本文复制引用
倪云梅,吴佳佳,金仁耀..抗氧化剂处理对贮藏期间青鱼干品质的影响[J].核农学报,2024,38(10):1951-1960,10.基金项目
科技部重点研发专项子课题(2018YFC0311205) （2018YFC0311205）
