大蒜提取物对冷藏蔬菜鱼丸品质的影响

研究蔬菜鱼丸中添加不同量的大蒜提取物(0、100、150、200mg/kg)后在4℃冷藏条件下的品质变化。每5d取鱼丸样品的分析感官特性(感官评分、质构和白度)、微生物(细菌总数)和理化(pH值、TVB-N值和TBA值)等指标。结果表明：添加大蒜提取物的处理组保鲜效果明显优于对照组，其中大蒜提取物添加量在200mg/kg时，保鲜效果最佳，其货架期延长了7～8d。通过处理组与对照组细菌总数、pH值、TBA、TVB-N等品质指标的比较可知，大蒜提取物在鱼丸冷藏保鲜过程中能有效地抑制细菌生长，并减缓蛋白质、脂肪等氧化变质，从而延长了鱼丸的货架期。

Effect of Garlic Extract on Quality of Refrigerated Vegetable-Fish Balls

The effect of garlic extract treatment at doses of 0,100,150 mg/kg and 200 mg/kg on the quality of vegetable-fish balls during cold storage was examined by measuring sensory characteristics such as sensory score,texture and whiteness,total viable count(TVC),and physiochemical parameters such as pH,total volatile basic nitrogen(TVB-N) and thiobartituric acid(TBA) over a period of every 5 days.The results indicated that the treatment group revealed a significantly preservative effect in comparison with the control group;the best preservative effect was obtained at a dose of 200 mg/kg,resulting in an extension of shelf life by 7-8 days.According to the differences in TVC,pH,TBA and TVB-N between both groups,garlic extract exhibited an obvious inhibitory effect on bacterial growth and slowed down the oxidative deterioration of protein and fat,thus extending the shelf life of fish balls.