研究比较了黄酒、姜葱蒜以及姜葱蒜-黄酒复合脱腥保鲜液对于新鲜草鱼鱼肉的脱腥效果,并选用脱腥效果最好的姜葱蒜-黄酒复合脱腥保鲜液应用于新鲜草鱼鱼肉的保鲜.通过测定货架期草鱼鱼肉的pH值、挥发性盐基总氮、TBA值、菌落总数以及感官评定,研究了脱腥保鲜液对于草鱼鱼肉货架期品质的影响.结果表明,该复合脱腥保鲜液能够有效地保持鱼肉的货架期品质,延缓鱼肉pH值、TVBN值、TBA值以及菌落总数的升高.%Deodorant effect of yellow wine,aqueous extraction of ginger,onion and garlic and yellow wine together with extraction of ginger,onion and garlic were compared in fresh grass carp deodorization,and the most effective deodorant,yellow wine together with extraction of ginger,onion and garlic was used to keep the preservation quality of grass carp fillets. The effects on preservation quality were determined by biochemical (pH,total volatile basic nitrogen,thiobarbituric acid),microbiological (total bacterial count) and sensory determinations during storage at 4℃. The extraction exhibited a beneficial effect on inhibiting lipid oxidation and bacterial growth in the fillets. Increases of pH,total volatile basic nitrogen,thiobarbituric acid and total bacterial count in fillets during storage were significantly reduced by the extraction.
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