正交试验优化鲬鱼微冻复合保鲜剂配方研究

为了解鲬鱼在微冻(-5±1)℃条件下品质变化规律并建立相应的调控措施。以挥发性盐基氮(total volatile basic nitrogen,TVB-N)值为主要指标、硫代巴比妥酸(thiobarbituric acid,TBA)值、pH值和总色差值为参考指标,考察鲬鱼在微冻贮藏过程中的腐败、脂肪氧化和蛋白质变性等方面的变化,并采用单因素和正交试验考察茶多酚、壳聚糖和普鲁兰多糖及其复配对供试样品品质的调控作用。结果表明:经过最佳配比复合保鲜剂浸泡的鲬鱼各项检测指标均优于空白对照组,其最佳配比为壳聚糖添加量0.8%、茶多酚添加量0.2%、普鲁兰多糖添加量0.15%。经验证,在该配比下的保鲜剂可使鲬鱼在微冻16 d的TVB-N值为10.526 mg/100 g、TBA值为0.162 mg/kg、pH值为7.01,总色差值为40.25,鲬鱼仍符合食用标准。

Study on Optimization of Compound Preservative Formula of Partially Frozen for Platycephalus indicus by Orthogonal Experiment

In order to understand the quality change rule of Platycephalus indicus under partially frozen(-5±1)℃condition and establish corresponding control measures.Taking total volatile basic nitrogen(TVB-N)value as main index,thiobarbituric acid(TBA)value,pH value and total chromatic difference value as reference index,the changes of spoilage,lipid oxidation and protein denaturation during partially frozen storage were investigated.The effects of tea polyphenols,chitosan and prullan polysaccharides on the quality of the samples were investigated by single factor and orthogonal test.The results showed that the optimal proportion of the compound fresh-keeping agent soaking Platycephalus indicus the indicators were better than the blank control group,the best ratio of chitosan 0.8%,tea polyphenols 0.2%,pullulan polysaccharides 0.15%.It has been proved that the fresh-keeping agent at this ratio could make Platycephalus indicus meet the edible standard with the TVB-N value of 10.526 mg/100 g,the TBA value of 0.162 mg/kg,the pH value of 7.01 and the total color difference of 40.25 on 16 days of partially frozen.