以金鲳鱼为原料,研究了经正交设计的复合生物保鲜剂处理的金鲳鱼在冷藏条件下(4℃、50％RH)的保鲜效果,并以感官评分、酸碱度、活菌总数、TVB-N及蛋白含量等作为金鲳鱼保鲜评价指标,探讨金鲳鱼在冷藏过程中的品质变化.结果表明,抗菌生物复合保鲜剂可以明显改善金鲳鱼的感官品质,延长其货龄期.在添加量为0.4％的海藻酸钠,0.8％的壳聚糖,0.8％的羧甲基纤维素钠,浓度为3 mmol/L的褪黑素的组合时,贮藏保鲜的金鲳鱼各指标始终优于空白对照组,其酸碱度、TVB-N、蛋白质及感官评价下降缓慢,有效抑制细菌生长.在该设计下保鲜剂处理的金鲳鱼的保质期能有效延长约4 d.
Optimization of Preservation Process of Golden Pomfret with Antibacterial Biological Composite Preservation Solution
Taking golden pomfret as raw material,the fresh-keeping effect of golden pomfret treated with orthogonal biological fresh-keeping agent under cold storage(4 ℃,50％RH)was studied.Sensory score,pH,total number of viable bacteria,TVB-N and protein content were used as evaluation indexes to investigate the quality changes of golden pomfret during cold storage.The results showed that the antibacterial biocomposite preservative could significantly improve the sensory quality of golden pomfret and prolong its cargo age.Under the combination of 0.4％SA,0.8％CTS,0.8％CMC and 3 mmol/L ME,the indicators of stored and fresh-preserved golden pomfret were always better than those of the blank control group,and the pH,TVB-N,protein and sensory evaluation decreased slowly,which effectively inhibited bacterial growth.The shelf life of golden pomfret treated with the preservative under this design could be effectively extended for about 4 days.
golden pomfretbiological preservation agentorthogonalityfuzzy mathematics sensory evaluation
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