不同防腐剂对烤制鱿鱼片贮藏品质的影响

傅宝尚 丁若松 尚珊 董秀萍 祁立波 于波

傅宝尚,丁若松,尚珊,等. 不同防腐剂对烤制鱿鱼片贮藏品质的影响[J]. 食品工业科技,2021,42(20):301−308. doi:  10.13386/j.issn1002-0306.2021010090
引用本文: 傅宝尚,丁若松,尚珊,等. 不同防腐剂对烤制鱿鱼片贮藏品质的影响[J]. 食品工业科技,2021,42(20):301−308. doi:  10.13386/j.issn1002-0306.2021010090
FU Baoshang, DING Ruosong, SHANG Shan, et al. Effects of Different Preservatives on the Storage Quality of Roasted Flake[J]. Science and Technology of Food Industry, 2021, 42(20): 301−308. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021010090
Citation: FU Baoshang, DING Ruosong, SHANG Shan, et al. Effects of Different Preservatives on the Storage Quality of Roasted Flake[J]. Science and Technology of Food Industry, 2021, 42(20): 301−308. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021010090

不同防腐剂对烤制鱿鱼片贮藏品质的影响

doi: 10.13386/j.issn1002-0306.2021010090
基金项目: 国家重点研发计划项目蓝色粮仓科技创新专项“低值水产品及副产物高值化利用与新产品创制”(2019YFD0902000)
详细信息
    作者简介:

    傅宝尚(1989−),男,硕士,工程师,研究方向:食品资源开发与综合利用,E-mail:525811985@qq.com

    通讯作者:

    祁立波(1974−),女,硕士,高级工程师,研究方向:农(水)产品精深加工,E-mail:905390442@qq.com

  • 中图分类号: TS254.4

Effects of Different Preservatives on the Storage Quality of Roasted Flake

  • 摘要: 为了延长烤制鱿鱼片的货架期,本文采用37 ℃加速破坏实验,分别研究空白组、添加山梨酸钾组、添加乳酸链球菌素(Nisin)组及添加ε-聚赖氨酸盐组的烤鱿鱼片样品在贮藏7 d中理化指标的变化,考察贮藏过程中烤制鱿鱼片的TVB-N含量、菌落总数、微观结构、pH、色泽的变化,并对其进行感官评价,探究不同防腐剂对烤制鱿鱼片贮藏品质的影响。结果表明:在贮藏的第7 d,乳酸链球菌素处理的烤制鱿鱼片的TVB-N含量比山梨酸钾组、ε-聚赖氨酸盐组、空白组降低了2.35、8.123、9.612 mg·100 g−1;空白组和山梨酸钾处理组烤制鱿鱼的菌落总数在第5 d时超过标准,分别为4.59、4.48 lg CFU·mL−1ε-聚赖氨酸盐处理组烤制鱿鱼片的菌落总数在第6 d时超过国家标准,含量为5.08 lg CFU·mL−1。乳酸链球菌素处理组烤制鱿鱼片的菌落总数在贮藏过程中没有超过国家标准。不同防腐剂处理的烤制鱿鱼的色泽、质构和感官评分差异显著(P<0.05)。与ε-聚赖氨酸盐和山梨酸钾相比,乳酸链球菌素能有效的抑制烤制鱿鱼TVB-N含量、菌落总数的上升,且能减缓烤制鱿鱼质构和色泽的变化,使烤制鱿鱼保持良好的感官性状,是更有利于烤制鱿鱼贮藏的防腐剂。
  • 图  1  不同防腐剂处理的烤制鱿鱼片在贮藏7 d内pH的变化

    Figure  1.  Changes in pH of roasted fillets treated with different preservatives within 7 days of storage

    图  2  不同防腐剂处理的烤制鱿鱼片在贮藏7 d内色度L*值变化

    Figure  2.  Changes of chroma L* values of roasted fillets treated with different preservatives within 7 days of storage

    图  3  不同防腐剂处理的烤制鱿鱼片在贮藏7 d内色度a*值变化

    Figure  3.  Changes of chroma a* values of roasted fillets treated with different preservatives within 7 days of storage

    图  4  不同防腐剂处理的烤制鱿鱼片在贮藏7 d内色度b*值变化

    Figure  4.  Variation of chroma b* value of roasted squid slices treated with different preservatives within 7 d storage

    图  5  不同防腐剂处理的烤制鱿鱼片在贮藏7 d内TVB-N含的变化

    Figure  5.  Changes in TVB-N contents of roasted fillets treated with different preservatives within 7 days of storage

    图  6  不同防腐剂处理的烤制鱿鱼片在贮藏7 d内菌落总数的变化

    Figure  6.  Changes in the total number of colonies of roasted fillets treated with different preservatives within 7 days of storage

    图  7  不同防腐剂处理烤制鱿鱼37 ℃贮藏条件下微观结构的变化

    Figure  7.  Changes of microstructure of roasted squid under 37 ℃ storage conditions treated with different preservatives

    表  1  烤制鱿鱼的感官评价标准

    Table  1.   Sensory evaluation criteria of baked squid

    肌肉弹性色泽气味粘液分值(分)
    肌肉紧实富有弹性,手指按压后凹陷立即恢复色泽正常,肌肉富有光泽具有鱿鱼特有的风味,无异味无粘液,无腐烂9~10
    肌肉紧实有弹性,手指按压后凹陷恢复较快色泽正常,肌肉有光泽具有鱿鱼特有的风味略有无粘液,无腐烂7~8
    肌肉有弹性,手指按压后凹陷恢复较慢色泽正常,鱼体表面开始发红,肌肉较有光泽具有鱿鱼的风味,略有氨味粘液较多,稍有腐烂5~6
    肌肉弹性较小,手指按压后凹陷恢复很慢色泽较暗淡,鱼体表面较红,肌肉无光泽具有鱼腥味和氨味粘液较多,有腐烂3~4
    肌肉无弹性,手指按压后凹陷明显色泽暗淡,鱼体表面变红,肌肉无光泽具有强烈的氨味和腥臭味粘液多,彻底腐烂1~2
    下载: 导出CSV

    表  2  不同防腐剂处理烤制鱿鱼37 ℃贮藏条件下感官评分结果(分)

    Table  2.   Sensory evaluation of baked squid during storage using different preservatives at 37 ℃ (scores)

    贮藏时间(d)乳酸链球菌素山梨酸钾ε-聚赖氨酸盐空白组
    08.20±0.75Aa8.05±0.58Aa8.11±0.72Ba5.43±0.29Aa
    17.43±0.13Aa7.10±0.66Ab6.21±0.13Bb4.34±0.16Aa
    26.95±0.16Ab6.49±0.83Ab5.35±0.15Bb3.86±0.22Aa
    36.87±0.95Ab6.36±0.48Abc4.86±0.17Bc2.23±0.67Ab
    45.65±0.12Ac5.54±0.53Ad4.23±0.79Bd2.04±0.12Ab
    55.22±0.44bAc4.35±0.14Be3.24±0.36Ce1.35±0.87Ab
    64.17±0.84Ad3.58±0.77Be2.72±0.17Ce1.14±0.54Ab
    73.34±0.66Ad2.29±0.62Bf2.46±0.32Ce1.02±0.38bAc
    注:不同大写字母表组间差异显著(P< 0.05);不同小写字母表组内差异显著(P< 0.05)。
    下载: 导出CSV
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  • 收稿日期:  2021-01-15
  • 网络出版日期:  2021-08-30
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