不同保鲜剂对鲶鱼保鲜效果的影响.docx

不同保鲜剂对鲶鱼保鲜效果的影响摘要：以硫代巴比妥酸值、挥发性盐基氮值、K值、感官评价、细菌总数等作为鲜度指标研究鲶鱼碎肉在添加不同质量分数鱼骨肽、乳清蛋白、壳聚糖+茶多酚复合保鲜剂通过托盘包装4℃冷藏在冷藏过程中pH值变化的3个关键控制点（起始点、极限pH值点和pH>7.0的鱼肉腐败点）的鱼肉样品鲜度变化规律。结果表明：鲶鱼鱼糜中添加0.50%鱼骨肽、10.0%壳聚糖+0.3%茶多酚、12.5%乳清蛋白可以延长鲶鱼肉达到极限pH值的时间且硫代巴比妥酸值、挥发性盐基氮值及微生物总数均低于其他组因此保鲜效果最好。关键词：鲶鱼肉；天然保鲜剂；保鲜效果EffectofDifferentPreservativesonQualityMaintenanceofCatfishLIUXiaohua1WANGRui2*GUOYaohua1WANGSiyu1TONGYangyang1XUESiwen1MALizhen1XIAOYan3ZHUZheng1（1.TianjinEngineeringandTechnologyResearchCenterofAgriculturalProductsProcessingCollegeofFoodScienceandBiologicalEngineeringTianjinAgriculturalUniversityTianjin300384China；2.AnalysisandTestingCenterTianjinAgriculturalUniversityTianjin300384China；3.EnterpriseKeyLaboratoryofHighValueTransformationandQualityControlTechnologyofSurimiTianjinKuandaAquaticFoodCo.Ltd.Tianjin300304China）Abstract：Theeffectofdifferentpreservativesincludingfishbonepeptidewheyproteinandchitosanplusteapolyphenolsofthefreshnessoftray-packagedgroundcatfishmeatwasexploredduringstorageat4℃.Thefreshnessoffishmeatwasevaluatedbysensoryevaluationtotalvolatilebasicnitrogen（TVB-N）valueKvaluetotalbacterialcountandthiobarbituricacidreactivesubstances（TBARs）atthreekeycontrolpointsofpHnamelystartingpointextremepHandpH>7.0representingfishspoilageduringcoldstorage.Theresultsshowedthatadding0.50%fishbonespeptide10.0%chitosan+0.3%teapolyphenolor12.5%wheyproteintocatfishsurimicouldprolongthetimetoreachtheextremepHandsignificantlyreduceTVB-NvalueTBARsvalueandtotalbacterialcountothergroupsindicatingmorepotentpreservativeeffectoncatfishmeat.Keywords：catfishmeat；naturalantistalingagent；preservation中图分类号：TS254.5文献标志码：A文章编号：1001-8123（2015）05-0013-05doi：10.7506/rlyj1001-8123-201505004革胡子鲶鱼（Clariasgariepinus）