| 普鲁兰多糖在草鱼鱼肉保鲜中的应用 |
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| 引用本文： | 成媛媛,刘永乐,王建辉,王发祥,李向红,俞健,刘冬敏.普鲁兰多糖在草鱼鱼肉保鲜中的应用[J].食品科学,2012,33(2):272-275. |
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| 作者姓名： | 成媛媛 刘永乐 王建辉 王发祥 李向红 俞健 刘冬敏 |
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| 作者单位： | 长沙理工大学化学与生物工程学院食品与生物工程系 |
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| 基金项目： | 科技部科技人员服务企业行动项目(2009GJD20003);湖南省科技重大专项(2010FJ1007) |
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| 摘 要： | 探讨普鲁兰多糖溶液对草鱼鱼肉的保鲜效果。以pH值、感官质量评价、细菌总数、挥发性盐基氮和过氧化值等为鲜度指标,鱼块经不同浓度的普鲁兰多糖溶液处理5min后,于模拟常温(25℃)贮藏,测定不同时间点其鲜度的变化。结果表明:普鲁兰多糖溶液对鱼肉有明显的保鲜效果,经0.50%多糖溶液处理的鱼肉,在模拟常温条件下贮藏12h后细菌总数和TVB-N值分别为2.15×105CFU/g和19.74mg/l00g,均低于淡水产品二级鲜度的要求,保鲜效果最好。
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| 关 键 词： | 普鲁兰多糖 草鱼 保鲜 细菌总数 挥发性盐基氮 过氧化值 |
Application of Pullulan Polysaccharide in Preservation of Grass Carp |
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| CHENG Yuan-yuan,LIU Yong-le,WANG Jian-hui,WANG Fa-xiang,LI Xiang-hong,YU Jian,LIU Dong-min.Application of Pullulan Polysaccharide in Preservation of Grass Carp[J].Food Science,2012,33(2):272-275. |
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| Authors: | CHENG Yuan-yuan LIU Yong-le WANG Jian-hui WANG Fa-xiang LI Xiang-hong YU Jian LIU Dong-min |
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| Affiliation: | (Department of Food and Bioengineering,School of Chemistry and Bioengineering,Changsha University of Science and Technology,Changsha 410114,China) |
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| Abstract: | In order to explore the fresh-keeping effect of pullulan polysaccharide on grass carp slices,the freshness indexes such as pH,sensory quality evaluation,total bacterial count,total volatile basic nitrogen(TVB-N) and peroxide value(POV) of grass carp slices treated with pullulan polysaccharide solution for 5 min during the mimic storage condition(25 ℃) were determined.The results showed that pullulan polysaccharide solution had a remarkable fresh-keeping effect.The total bacterial count and TVB-N value of grass carp slices treated with pullulan polysaccharide solution at the concentration of 0.50% were 2.15 × 105 CFU/g and 19.74 mg/l00 g,respectively,which can meet the requirements of freshness grade 2. |
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| Keywords: | pullulan polysaccharide grass carp preservation total bacterial count total volatile basic nitrogen(TVB-N) peroxide value(POV) |
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