肉类研究2024，Vol.38Issue(9)：21-28,8.DOI:10.7506/rlyj1001-8123-20240603-133
丙三醇联合防腐剂对半干武昌鱼贮藏期间品质的影响
Effect of Glycerol Combined with Preservatives on the Quality of Semi-dried Blunt Snout Bream during Storage
摘要
Abstract
In order to solve the problems with semi-dried blunt snout bream such as short shelf life and difficulty of circulation,the effect of glycerol combined with preservatives on the quality of semi-dried blunt snout bream during storage was investigated by determining total viable counts(TVC),total yeast and mold counts,microbial composition,total volatile basic nitrogen(TVB-N)content,thiobarbituric acid reactive substances(TBARS)value,pH and sensory evaluation scores.The results showed that with increasing storage time,the sensory scores of both the glycerol combined with compound preservative(0.075%potassium sorbate+0.025%sodium dehydroacetate)treatment and control groups decreased continuously,and TVC,total yeast counts,the relative abundance of Lactobacillus,TVB-N content,TBARS value and pH increased continuously.Compared with the control group,the combined treatment slowed down the decline of sensory scores,inhibited the growth of bacteria and yeasts,reduced bacterial diversity,lowered the relative abundance of Lactobacillus,reduced the accumulation of TVB-N,slowed down the rate of fat oxidation,and prolonged the shelf life of semi-dried blunt snout bream by 2,4 and 7 d at 25,15 and 4℃,respectively.This study provides a reference for the quality control and shelf-life extension of semi-dried blunt snout bream.关键词
半干武昌鱼/丙三醇/防腐剂/贮藏/品质Key words
semi-dried blunt snout bream/glycerol/preservative/storage/quality分类
轻工纺织引用本文复制引用
房晓宇,薛祎珂,熊善柏,尹涛,刘茹,尤娟..丙三醇联合防腐剂对半干武昌鱼贮藏期间品质的影响[J].肉类研究,2024,38(9):21-28,8.基金项目
国家现代农业产业技术体系建设专项(CARS-45) （CARS-45）
