香辛料液对草鱼块保鲜效果的影响

摘要

To solve the preservation problem of freshwater fishes , we carried out a preliminary study on the preservation of fresh grass carp block by using spice liquid.The fresh grass carp was treated with the water extract liquid of ginger garlic aniseed -yellow wine complex (A liquid) and the ultrasonic extract liquid of ginger garlic aniseed -yellow wine complex (B liquid).Through the determination of the free moisture content , pH-value and total volatile basic nitrogen (TVBN) content in the meat of grass carp during shelf life, and the assessment of its sensory score , the preservation effect of spice liquid on grass carp block was studied .The results showed that the complex spice liquid could effectively keep the sensory quality of grass carp during shelf life , and delay the rising of pH-value and TVBN content.The preservation effect of B liquid was more obvious than that of A liquid .%　　根据淡水鱼存在的贮藏问题，就香辛料液对草鱼鱼块保鲜效果进行了初步研究。采用水浴浸提的姜蒜大料-黄酒复合液（甲液）和超声浸提的姜蒜大料—黄酒复合液（乙液）对新鲜草鱼鱼块进行处理，通过测定货架期草鱼鱼肉的游离水含量、pH值、挥发性盐基总氮（TVBN）以及感官评分，研究了香辛料液对草鱼块的保鲜效果。结果表明：复合液能够有效地保持鱼肉货价期感官品质，并能有效延缓pH值和TVBN值的升高，且超声浸提的乙液效果较为明显。