茶多酚-溶菌酶复合保鲜剂对白鲢鱼丸保鲜效果

为考察茶多酚-溶菌酶复合保鲜剂对鲢鱼鱼丸4℃贮藏过程中食用品质的影响,采用0.1 g/kg茶多酚+0.3 g/kg溶菌酶、0.2 g/kg茶多酚+0.2 g/kg溶菌酶、0.3 g/kg茶多酚+0.1 g/kg溶菌酶3组不同组合的复合保鲜剂处理鱼丸,以微生物菌落总数、p H值、挥发性盐基氮(total volatile basic nitrogen,TVB-N)值、白度、弹性、硬度、凝胶强度及水分分布为指标对保鲜效果进行分析。结果表明:与对照组相比,各处理组鱼丸的白度、弹性及TVB-N值无明显变化,而微生物菌落总数、p H值、硬度、凝胶强度及水分分布均优于对照组,且0.1 g/kg茶多酚+0.3 g/kg溶菌酶处理组效果最为显著。这表明茶多酚-溶菌酶复合保鲜剂对鱼丸的外观品质影响较小,可有效抑制鱼丸贮藏过程中微生物生长及蛋白质的氧化降解,提升鱼丸的贮藏品质,延长其货架期。

Effect of Composite Preservatives Consisting of Tea Polyphenols and Lysozyme on the Quality of Silver Carp Meatballs during Storage

This work aimed to evaluate the effect of composite preservatives consisting of tea polyphenols (TPs) and lysozyme (Lys) on the eating quality of silver carp meatballs during storage at 4 ℃. Fish meatballs added with 0.1 g/kg of TPs + 0.3 g/kg of Lys (group A), 0.2 g/kg of TPs + 0.2 g/kg of Lys (group B), and 0.3 g/kg of TPs + 0.1 g/kg of sample (group C) were determined for total colony count, pH, TVB-N value, whiteness, springiness, hardness, gel strength and water distribution in order to evaluate the efficiency of preservative combinations in fish meatballs. The results showed that whiteness, springiness, and TVB-N value were not significantly changed in the treatment groups compared with the control group, whereas total colony count, pH, hardness, gel strength and water distribution were better in the treatment groups; group A had the most significant effect. These findings showed that composite preservatives could significantly inhibit microbial growth and the oxidative degradation of proteins and improve the storage quality of fish meatballs, extending the shelf life, while having little impacts on the appearance.