作 者：
刘晓华;王瑞;郭耀华;王思雨;仝洋洋;薛思文;马俪珍;肖艳;朱政
单 位：
天津市宽达水产食品有限公司;天津农学院农业分析测试中心;天津农学院食品科学与生物工程学院
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。
译 名：
Effect of Different Preservatives on Quality Maintenance of Catfish
作 者：
LIU Xiaohua;WANG Rui;GUO Yaohua;WANG Siyu;TONG Yangyang;XUE Siwen;MA Lizhen;XIAO Yan;ZHU Zheng;Tianjin Engineering and Technology Research Center of Agricultural Products Processing, College of Food Science and Biological Engineering, Tianjin Agricultural University;Analysis and Testing Center, Tianjin Agricultural University;Enterprise Key Laboratory of High Value Transformation and Quality Control Technology of Surimi,Tianjin Kuanda Aquatic Food Co. Ltd.;
关键词：
catfish meat;;natural antistaling agent;;preservation
摘 要：
The effect of different preservatives including fish bone peptide, whey protein and chitosan plus tea polyphenols of the freshness of tray-packaged ground catfish meat was explored during storage at 4 ℃. The freshness of fish meat was evaluated by sensory evaluation, total volatile basic nitrogen(TVB-N) value, K value, total bacterial count and thiobarbituric acid reactive substances(TBARs) at three key control points of pH namely starting point, extreme pH and pH > 7.0 representing fish spoilage during cold storage. The results showed that adding 0.50% fish bones peptide, 10.0% chitosan + 0.3% tea polyphenol or 12.5% whey protein to catfish surimi could prolong the time to reach the extreme pH and significantly reduce TVB-N value,TBARs value and total bacterial count other groups indicating more potent preservative effect on catfish meat.
