摘要
为探究苹果多酚-蛋清复合物对南湾鳙鱼丸品质和贮藏特性的影响,将不同浓度的苹果多酚(0％、0.50％、0.75％、1.00％、1.25％、1.50％,以蛋清质量为基准)与蛋清复配加入鱼丸中,测定鱼丸的凝胶强度、持水性、蒸煮损失率、感官评分等指标并分析菌落总数、pH、TVB-N、TBARS和质构在贮藏期间的变化.结果表明,与空白组(不添加苹果多酚-蛋清复合物)相比,添加1.00％苹果多酚-蛋清复合物可以显著提高鱼丸的凝胶强度和持水性(P<0.05),减少蒸煮损失;在贮藏过程中添加苹果多酚-蛋清复合物后可以延缓TVB-N、TBARS的上升和硬度的下降,有效抑制蛋白质、脂肪的变质和微生物的生长,从而提高鱼丸品质的稳定性.
Abstract
In order to explore the effects of apple polyphenols-egg white complex on the quality and storage characteristics of Nanwan bighead fish balls,different concentrations of apple polyphenols (0％,0.50％,0.75％,1.00％,1.25％,1.50％,based on the mass of egg white) and egg white are added into the fish balls to determine the gel strength,water holding capacity,cooking loss rate,sensory score of fish balls,and analyze the changes of total number of colonies,pH,TVB-N,TBARS and texture during storage. The results show that compared with the blank group (without adding apple polyphenols-egg white complex),adding 1.00％ apple polyphenols-egg white complex could significantly improve the gel strength and water holding capacity of fish balls (P<0.05),and reduce the cooking loss. During storage,the addition of apple polyphenols-egg white complex can delay the increase of TVB-N and TBARS and the decrease of hardness,effectively inhibit the deterioration of protein and fat and the growth of microorganisms,so as to improve the quality stability of fish balls.
维普
万方数据