聚赖氨酸与迷迭香提取物协同处理对冷藏大黄鱼品质和货架期的影响
ε-polylysine in combined with rosemary extract enhance the quality of large yellow croaker during refrigerated storage
研究了聚赖氨酸和迷迭香提取物作为生物保鲜剂对冷藏大黄鱼的品质变化影响。冰水致死后的大黄鱼仅用0.5%的聚赖氨酸或0.2%的迷迭香提取物单独处理，或者这两者的联合处理，干燥的样品用蒸煮袋包装后在4 C冰箱中贮藏。随后，每隔3天测定大黄鱼的菌落总数、TVB-N值、PV值、TBA值、pH值、色差、以及感官品评等。实验结果表明，仅迷迭香提取物即能有效延缓鱼肉中脂质的氧化，以及改善大黄鱼的感官品评；聚赖氨酸和迷迭香提取物的协同作用能够较好地抑制冷藏大黄鱼体内微生物的繁殖，延缓鱼肉中蛋白质和核苷酸的分解，改善鱼肉的色差。所以，复合生物保鲜剂能够较好地发挥各自功效，并产生协同效应，从而有效维持大黄鱼的品质，延长大黄鱼的冷藏货架期。
Large yellow croaker (Pseudosciaena crocea) was treated with ε-polylysine combined with rosemary extract, and its quality was assessed throughout 15 days during refrigerated storage. Characteristics of bacteriological, TVB-N, PV, TBA, pH, color, and sensory were all periodically analyzed. Only rosemary extract can reduce lipid oxidation, and produce a significant increase in sensory quality parameters and the shelf life of fish compared to the control and ε-polylysine treated samples. ε-Polylysine plus rosemary extract treatment effectively reduced microbial growth, delayed degradation of protein and ATP, and protected the color as compared with ε-polylysine or rosemary extract alone or the control. Therefore, the treatment of ε-polylysine combined with rosemary extract could be a promising method of maintaining storage quality and extending shelf life of large yellow croaker during refrigerated storage.
冯立芳、马佳宇、邓靖民、张宇薇、姜晗韵
生物工程学生物化学动物学
食品包装与储藏大黄鱼聚赖氨酸迷迭香提取物冷藏品质
Food packaging and storagelarge yellow croakerε-polylysinerosemary extractrefrigerated storagequality
冯立芳,马佳宇,邓靖民,张宇薇,姜晗韵.聚赖氨酸与迷迭香提取物协同处理对冷藏大黄鱼品质和货架期的影响[EB/OL].(2017-12-01)[2025-08-10].http://www.paper.edu.cn/releasepaper/content/201712-2.点此复制
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