| 摘要: |
| 在单一生物保鲜剂研究的基础上，采用两因素三水平正交试验的方法，将不同浓度的茶多酚和植酸进行复配制冰后分组处理新鲜鲳鱼。对鲳鱼品质变化表征特性指标（感官评价），微生物指标（菌落总数）,理化指标（挥发性盐基氮含量（TVB-N）、2-硫代巴比妥酸含量（TBA）和K值）进行分析，确定了鲳鱼复合生物保鲜冰的优化配比浓度，并验证其保鲜效果。研究结果表明：用茶多酚0.5%（w/v），植酸0.15%（v/v）的复合保鲜冰使鲳鱼的感官指标、微生物指标、理化指标均优于自来水冰的对照组，在1 ℃冷藏条件下的货架期由11~12 d延长至21~23 d。 |
| 关键词: 茶多酚 植酸 生物保鲜剂冰 保鲜 鲳鱼 |
| DOI： |
| 投稿时间：2016-09-22
|
| 基金项目:国家重点研发项目课题（2016YFD0400106）资助。 |
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| Optimized Ice Formulation Containing Tea Polyphenols and Phytic Acid and Its Effect on the Preservation of Pomfret |
|
Xie Jing, Zhang Zhen, Li Liu, Yang Shengping
|
| (College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai Ocean University,Shanghai) |
| Abstract: |
| Based on a study on the effects of a biological preservative on the quality of pomfret, ice formulation through a compound of biological preservatives was optimized using an orthogonal experimental design method involving two factors and three levels by assessing the quality indicators (sensory evaluation), microbial index (total viable counts (TVC) and aerobic plate counts (APC)), and physiochemical index (total volatile basic nitrogen (TVB-N), thiobarbituric acid value (TBA), and K value). According to the results, pomfret treated with ice containing 0.5% (w/v) tea polyphenols and 0.15% (v/v) phytic acid showed better indicators than the control group, and its shelf life can be extended from 11 ~ 12 days to 21 ~23 days under a temperature of 1 ℃. |
| Key words: tea polyphenols phytic acid biological preservative ice preservation pomfret |
