摘要:
为了降低鱿鱼中甲醛含量和改善鱿鱼的贮藏品质,研究了白藜芦醇和壳聚糖对鱿鱼品质和货架期的影响。实验分为对照组、白藜芦醇组(0.2%)、壳聚糖组(1.0%)、白藜芦醇(0.2%+壳聚糖1.0%)组。鱿鱼在(0±0.5) ℃贮藏20 d。以挥发性盐基氮(TVB-N)、硫代巴比妥酸值(TBA)、硬度、弹性、甲醛含量的变化、菌落总数(TVC)和感官评分作为评价指标,研究其对鱿鱼的保鲜效果。结果表明:相对对照组,白藜芦醇+壳聚糖显著(p<0.05)降低菌落总数、TVB-N、TBA值和甲醛含量,使硬度和弹性下降程度变缓,显著提高感官评分。白藜芦醇+壳聚糖能够改善鱿鱼的品质,抑制微生物的增殖,并减缓脂肪氧化,延长鱿鱼的货架期,可以用于鱿鱼的保鲜。
关键词:
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白藜芦醇
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壳聚糖
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鱿鱼
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品质
Abstract:
In order to reduce the content of formaldehyde in squid and improve the storage quality of squid,the effect of chitosan and resveratrol coating on the quality and shelf life of Chinese small squid was investigated. Four different treatments were used:control group,resveratrol group(0.2%),chitosan group(1.0%),resveratrol(0.2%)+chitosan(1.0%)group. Squid was stored at(0±0.5) ℃ for 20 days. Total volatile basic nitrogen(TVB-N),thiobarbituric acid-reactive substance(TBA),hardness,springiness,formaldehyde content,microbiological and sensory qualities were measured. The results indicated that total volatile basic nitrogen(TVB-N),TBA value,microbiological counts and formaldehyde content were decreased;hardness and elasticity were decreased slowly. Sensory qualities were increased compared with control treatment. The result suggested that chitosan+resveratrol coating could improve the sensory quality of squid,inhibit the proliferation of microorganisms,and slow down the oxidation of fat. Compared with the control,the shelf life of squid was prolonged. Resveratrol+chitosan could be used for the preservation of squid.
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