竹叶抗氧化物结合气调包装对鱼丸品质的影响

Influence of bamboo leaf antioxidants combined with atmosphere packaging on the preservation quality of fish-ball

摘要: 为研究竹叶抗氧化物（AOB）在鱼糜制品中的应用,本文探讨了竹叶抗氧化物结合气调包装对鱼丸贮藏过程中细菌总数、挥发性盐基氮（TVB-N）、pH、白度、硬度、弹性、咀嚼性的影响。结果表明:添加竹叶抗氧化物可明显抑制微生物的生长,降低细菌总数和TVB-N,增加硬度、保持弹性和咀嚼性。在气调包装（75%CO2+25%N2）基础上,当竹叶抗氧化物添加量为0.4g/kg时,保鲜效果最佳,可使鱼丸贮藏期延长至39d以上。

Abstract: In order to research the application of bamboo leaf antioxidants (AOB) in the preservation of surimi product, effects of adding different concentrations of bamboo leaf antioxidants combined with modified atmosphere packaging (MAP) on the bacterial count, TVB- N value, pH value, whiteness value, hardness, springiness, chewingness of fish-ball during storage process were investigated.Results showed that adding AOB could inhibit the microbial growth obviously, reduce the bacterial count and TVB-N value, increase the hardness, and maintain springiness and chewingness satisfactorily.Especially the 0.4g /kg AOB addition in fish ball combined with MAP (75% CO 2 + 25% N 2) had a good preservation effect and could extend shelf life to 39d.