紫苏提取物对鲣鱼鱼柳的抗菌和抗脂质氧化作用研究

目的利用紫苏改进鲣鱼鱼柳制作工艺,研究紫苏叶提取物对鲣鱼鱼柳冷藏过程中的抑菌和抗脂质氧化作用。方法在4℃冷藏条件下对比4种预制鲣鱼鱼柳,即CK对照组(蒸煮液不添加抗氧化剂)、R(蒸煮液中添加100 mg/L迷迭香酸)、E(蒸煮液添加98.5 mg/L紫苏醇提物)和W(蒸煮液添加96.3 mg/L紫苏水提物)的p H、菌落总数、感官评定、硫代巴比妥酸(thibabituric acid,TBA)值、共轭二烯(conjugated diene,CD)值、过氧化值(peroxide value,POA)和游离脂肪酸(free fatty acid,FFA)含量变化,研究紫苏叶提取物对鲣鱼鱼柳冷藏过程中的抑菌和抗脂质氧化作用。结果在12 d的冷藏过程中,各样品的p H值均显著降低(P0.05),且E和W组样品的p H值无显著性差异(P0.05);E和W样品组的菌落总数均显著性低于对照组样品;对照样品的TBA值和FFA含量显著增加(P0.05),R、E和W样品组的TBA值均较低,这表明迷迭香酸对鲣鱼鱼柳的脂质氧化有一定的抑制作用,紫苏叶的醇提物、水提物更具脂质抗氧化作用。冷藏期间经紫苏提取物处理的样品CD值均低于对照组。在整个贮藏过程中,E和W组的POV值均不断增加,均未出现与对照组样品POV值先增加后降低的变化趋势,这表明紫苏叶的醇提物和水提物对氢过氧化物的降解具有抑制作用。结论紫苏叶水提取物能有效抑制鲣鱼鱼柳贮藏过程中的脂质氧化和腐败微生物的生长,并改善鲣鱼鱼柳感官品质。

Antimicrobial and anti-lipid oxidation effects of Perilla leaf extract on the bonito fish fillet

The efficacy of Perilla leaf extract in retarding oxidative rancidity and antimicrobial effect were tested in Precooked Bonito meat during storage. Fresh Precooked Bonito was assigned to one of the following four processing: control (no antioxidants); R (100 mg/L rosemary acid); E (98.5 mg/L Perilla leaf ethanol extract); W (96.3 mg/L Perilla leaf water extract), respectively. The pH of the samples decreased and the TBARS values and free fatty acids increased considerably (p<0.05) during storage. Samples treated with E and W presented lower total bacterial count than the control samples through the whole storage. The TBARS value of R, E and W were lower that of the control sample, which means rosemary acid has the ability of retard oxidative rancidity in precooked Bonito meat, and E and W more better than rosemary acid alone. All treatments had lower concentration of conjugated dienes (CD) (p<0.05) compared to the control sample after the first day. The peroxide value (POV) of the control increased for 6 days and reached the maximum value at a certain storage time and decreased thereafter. In other treatments, POV increased all along the storage time. The Perilla leaf water extract exhibits a protective effect against lipid oxidation in Precooked Bonito meat and provides the reference for fish product processing industry.