竹叶抗氧化物结合壳聚糖对青鱼片贮藏品质的影响

为研究竹叶抗氧化物与壳聚糖复合保鲜剂对青鱼片的保鲜效果,将竹叶抗氧化物和壳聚糖配制成多组不同比例的复合保鲜剂,以挥发性盐基氮(total volatile basic nitrogen,TVB-N值)作为评价指标,筛选出抑制青鱼片中挥发性盐基氮生成最佳的复合保鲜剂组。将青鱼片经最佳复合保鲜剂组处理后,于4℃环境下贮藏,通过感官评价,硫代巴比妥酸(thiobarbituric acid,TBA值)、挥发性盐基氮(TVB-N值)、鲜度指标(K值)、菌落总数等主要指标的测定,研究青鱼片在冷藏期间的品质变化和货架期。结果表明:复合保鲜剂的最佳配比为3 g/L竹叶抗氧化物和15 g/L壳聚糖,青鱼经最佳复合保鲜剂处理后在4°C贮藏条件下菌落总数、TVB-N、TBA、K值均明显低于未经保鲜剂处理的对照组,而感官评分高于对照组,货架期可由6 d^8 d延长至12 d^14 d。

Effects of Bamboo Leaf Antioxidants Combined with Chitosan on Storage Quality of Black Carp Fillet

In order to study the preservation effect of bamboo leaf antioxidant-chitosan composite preservative on black carp fillets,bamboo leaf antioxidants and chitosan were mixed into several groups of compound preservatives with different proportions.The best group of composite preservatives to inhibit the formation of volatile base nitrogen in black carp fillets were selected by using volatile base nitrogen(TVB-N value)as evaluating indicator.After being treated with the best composite preservative group,the fillets were stored at 4℃.The quality changes and shelf life of the fillets during cold storage were studied by sensory evaluation,thiobarbituric acid(TBA),volatile base nitrogen(TVB-N),freshness index(K)and colony count.The results showed that the optimum ratio of compound preservative was 3 g/L bamboo leaf antioxidants and 15 g/L chitosan.The colony count,TVB-N,TBA and K values of black carp treated with the optimum composite preservative were significantly lower than those of the control group without preservative at 4℃,while the sensory score was higher than that of the control group,and the shelf life could be extended from 6 days to 8 days to 12 days to 14 days.