保鲜剂对冰藏三文鱼品质变化的影响

摘要

In order to extend the preservation time of iced storage salmon,the sample was soaked in the solutes of allyl isothiocyanate,chitosan,sodium diacetate,eugenol about 100 minutes (samples without preservatives as control),iced storage about 14 days.The relevant quality indicators (hardness,chroma,TVB-N,TMA-N,TBARS,K value and TVC) were measured every other 2 days,and the effect of different bacteriostatic agent on the quality of the sample were studied.The results showed that the eugenol test group had the lowest decrease of salmon hardness,10.27 N at the end point of experiment,and 7.31 N from the control group.Chitosan maintained the best color of salmon,the end of the test ΔEab was 8.6,while the control group was 11.8.The four kinds of antistaling agents could reduce the TVB-N value of the sample,but the difference was not significant.Allyl isothiocyanate significantly inhibited the increase of the TMA-N value of the sample.Sodium diacetate could inhibit the increase of the K value obviously.Both the chitosan and the a11yl isothiocyanate could inhibit the TBARS value.Allyl isothiocyanate significantly reduced the TVC of the sample during ice storage.And the logarithm counts of TVC was 6.09 on the 10th day,compared with 7.64 in the control group.In conclusion,four kinds of preservatives could maintain the quality of salmon.%为了延长冰藏三文鱼品质保持时间,将三文鱼鱼肉样品分别浸渍于异硫氰酸烯丙酯、壳聚糖、双乙酸钠和丁香酚4种保鲜剂溶液中100 min,同时以不加保鲜剂的样品为对照,冰藏14 d,每隔2d测定硬度、色差、挥发性盐基氮(TVB-N)含量、三甲胺(TMA-N)含量、硫代巴比妥酸反应物(TBARS)含量、K值、菌落总数等相关品质指标,研究不同保鲜剂对冰藏三文鱼品质变化的影响.结果表明,丁香酚组三文鱼硬度下降速度最缓慢,14 d时硬度为10.27 N,对照组硬度为7.31 N;壳聚糖对色泽保持效果最好,14 d时壳聚糖组ΔEab为8.6,对照组ΔEab为11.8;4种保鲜剂均能抑制样品TVB-N含量的增加,但差别不大,异硫氰酸烯丙酯可明显抑制样品TMA-N含量的增加,双乙酸钠能够明显抑制样品K值的增加,壳聚糖与异硫氰酸烯丙酯均能明显抑制样品的TBARS含量的增加;异硫氰酸烯丙酯可以明显降低冰藏期间样品菌落总数,第10天时菌落总数的对数值为6.09,而对照组已达到7.64.可见,4种保鲜剂对冰藏三文鱼均有较好的品质保持效果.