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茶多酚结合真空包装对微冻鲈鱼片品质的影响
引用本文:鞠健,胡佳慧,乔宇,李冬生,胡建中,廖李,汪兰,丁安子,吴文锦,石柳,李新.茶多酚结合真空包装对微冻鲈鱼片品质的影响[J].现代食品科技,2018,34(1):104-110.
作者姓名:鞠健  胡佳慧  乔宇  李冬生  胡建中  廖李  汪兰  丁安子  吴文锦  石柳  李新
作者单位:(1.湖北省农业科学院农产品加工与核农技术研究所/湖北省农业科技创新中心农产品加工分中心,湖北武汉 430064)(2.湖北工业大学生物工程与食品学院,湖北武汉 430068),(1.湖北省农业科学院农产品加工与核农技术研究所/湖北省农业科技创新中心农产品加工分中心,湖北武汉 430064),(1.湖北省农业科学院农产品加工与核农技术研究所/湖北省农业科技创新中心农产品加工分中心,湖北武汉 430064),(2.湖北工业大学生物工程与食品学院,湖北武汉 430068),(2.湖北工业大学生物工程与食品学院,湖北武汉 430068),(1.湖北省农业科学院农产品加工与核农技术研究所/湖北省农业科技创新中心农产品加工分中心,湖北武汉 430064),(1.湖北省农业科学院农产品加工与核农技术研究所/湖北省农业科技创新中心农产品加工分中心,湖北武汉 430064),(1.湖北省农业科学院农产品加工与核农技术研究所/湖北省农业科技创新中心农产品加工分中心,湖北武汉 430064),(1.湖北省农业科学院农产品加工与核农技术研究所/湖北省农业科技创新中心农产品加工分中心,湖北武汉 430064),(1.湖北省农业科学院农产品加工与核农技术研究所/湖北省农业科技创新中心农产品加工分中心,湖北武汉 430064),(1.湖北省农业科学院农产品加工与核农技术研究所/湖北省农业科技创新中心农产品加工分中心,湖北武汉 430064)
基金项目:现代农业产业技术体系专项资金资助CARS-46
摘    要:为探索鲈鱼片的保鲜方法,该实验将新鲜鲈鱼片分别经空气包装、真空包装和真空结合茶多酚包装后贮藏于-2℃微冻条件下,于贮藏第0、3、6、9、12、15、18、21 d测定鲈鱼片的菌落总数、挥发性盐基氮值(Total volatile basic nitrogen,TVB-N),pH值和水分分布等指标变化,利用低场核磁共振(Low-field nuclear magnetic resonance,LF-NMR)技术测定鲈鱼片的水分弛豫时间(T22)和弛豫面积(P22)并结合感官评价对鲈鱼片贮藏过程中品质变化进行综合判断。结果表明:随着贮藏时间的延长,在微冻贮藏期间3种包装方式下鲈鱼的菌落总数、TVB-N值都随贮藏时间的延长而逐渐升高;pH值呈现先降低后升高的趋势;弛豫时间T22、弛豫面积P22和感官评分都随着贮藏时间的延长呈现下降趋势,其中真空结合茶多酚包装方式下鲈鱼品质保持最好。综上所述,该研究证明在微冻条件下真空结合茶多酚包装处理能够较好的保持鲈鱼片的品质,研究结果为选择鲈鱼片的较佳贮藏条件提供了理论依据。

关 键 词:鲈鱼  微冻  品质控制  感官评价
收稿时间:2017/8/14 0:00:00

Effects of Tea Polyphenols Combined With Vacuum Packaging on the Quality of Micro-freezing Weever Fillets
JU Jian,HU Jia-hui,QIAO Yu,LI Dong-sheng,HU Jian-zhong,LIAO Li,WANG Lan,DING An-zi,WU Wen-jin,SHI Liu and LI Xin.Effects of Tea Polyphenols Combined With Vacuum Packaging on the Quality of Micro-freezing Weever Fillets[J].Modern Food Science & Technology,2018,34(1):104-110.
Authors:JU Jian  HU Jia-hui  QIAO Yu  LI Dong-sheng  HU Jian-zhong  LIAO Li  WANG Lan  DING An-zi  WU Wen-jin  SHI Liu and LI Xin
Affiliation:(1.Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences/Hubei Province Agricultural Science and Technology Innovation Center of Agricultural Products Processing Wuhan 430064, China)(2.College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China),(1.Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences/Hubei Province Agricultural Science and Technology Innovation Center of Agricultural Products Processing Wuhan 430064, China),(1.Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences/Hubei Province Agricultural Science and Technology Innovation Center of Agricultural Products Processing Wuhan 430064, China),(2.College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China),(2.College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China),(1.Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences/Hubei Province Agricultural Science and Technology Innovation Center of Agricultural Products Processing Wuhan 430064, China),(1.Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences/Hubei Province Agricultural Science and Technology Innovation Center of Agricultural Products Processing Wuhan 430064, China),(1.Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences/Hubei Province Agricultural Science and Technology Innovation Center of Agricultural Products Processing Wuhan 430064, China),(1.Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences/Hubei Province Agricultural Science and Technology Innovation Center of Agricultural Products Processing Wuhan 430064, China),(1.Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences/Hubei Province Agricultural Science and Technology Innovation Center of Agricultural Products Processing Wuhan 430064, China) and (1.Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences/Hubei Province Agricultural Science and Technology Innovation Center of Agricultural Products Processing Wuhan 430064, China)
Abstract:
Keywords:weever  micro-freezing  quality control  sensory evaluation
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