摘要
为探究ε-聚赖氨酸(ε-PL)对鲜鲅鱼糜冷藏保鲜过程中品质变化的影响,测定了添加ε-PL后鲜鲅鱼糜在 4℃贮藏 1、2、3、5、7 天的氧化指标、微生物指标和凝胶品质指标.结果表明,对照组鱼糜样品在冷藏保鲜过程中的综合品质明显下降,其中总巯基含量迅速上升、丙二醛含量快速下降,且菌落总数在第 5 天时已经超标.而ε-PL的添加(特别是添加量达到 0.03％)有效抑制了蛋白质和脂肪的氧化,并使鲜鲅鱼糜的二级鲜度保持期延长了 5 天、货架期延长了 2 天,同时提升了产品白度.但过量添加ε-PL对鱼糜制品的凝胶强度、持水性、硬度以及咀嚼性产生了一定负面影响.本试验结果可为鲜鲅鱼糜冷藏条件下的货架期延长和鱼糜制品的品质控制提供一定理论依据和参考.
Abstract
To investigate the effect of ε-polylysine(ε-PL)on the quality change of Spanish mackerel(Scomberomorus niphonius)surimi during cold storage,the oxidation indexes,microbiological indexes and quality indexes of Spanish mackerel surimi with ε-PL were measured after storage for 1,2,3,5,7 days at 4℃in this experiment.The results showed that the combined quality of the control surimi samples decreased significantly during cold storage with the total sulfhydryl content increasing rapidly,the malondialdehyde con-tent decreasing rapidly,and the total number of colonies exceeding the standard on the 5th day of cold storage.The addition of ε-PL(especially at 0.03％)effectively inhibited the oxidation of proteins and fats,and ex-tended the secondary freshness retention period of fresh Spanish mackerel surimi by 5 days and the shelf-life by 2 days,as well as improved the whiteness of the surimi products.However,the excessive addition of ε-PL had some negative effects on gel strength,water holding capacity,hardness and chewiness of the surimi products.These results could provide some theoretical references for extending the shelf-life of fresh Spanish mackerel surimi and controlling the quality of surimi products under refrigerated conditions.
基金项目
山东省农业科学院农业科技创新工程项目(CXGC2023B06)
维普
万方数据