杨梅多酚对生食金枪鱼冷藏过程中品质的影响

摘要

研究杨梅多酚(bayberry polyphenols,BP)作为天然护色剂和保鲜剂对生食金枪鱼冷藏过程中品质的保护作用.使用纯水(对照组)、0.3 g/100 mL杨梅多酚(BP-0.3处理组)、0.7 g/100 mL杨梅多酚(BP-0.7处理组)和0.9 g/100 mL杨梅多酚(BP-0.9处理组)溶液浸泡金枪鱼肉,测定(4±0.5)℃冷藏过程中鲜度、色泽和脂质氧化指标的变化.结果表明,在金枪鱼肉冷藏过程中,杨梅多酚可以显著抑制挥发性盐基氮值、K值、菌落总数、高铁肌红蛋白含量和硫代巴比妥酸值的升高(P＜0.05),能显著延缓肌红蛋白损失、色泽衰败和感官品质降低(P＜0.05).4℃冷藏条件下对照组金枪鱼肉的生食货架期为3d,BP-0.3处理组的生食货架期为5d,BP-0.7和BP-0.9处理组的生食货架期可延长至6～7 d.BP-0.9处理组对金枪鱼肉的品质保护作用和BP-0.7处理组无显著差异(P＞0.05).经综合评价,0.3～0.7g/l00 mL杨梅多酚溶液可作为一种有效的天然护色剂和保鲜剂应用于冷藏生食金枪鱼.%The effects of bayberry polyphenols (BP) as a natural antioxidant and color fixative on the quality of tuna (Thunnus albacores) meat used for raw consumption during refrigerated storage were studied.Raw tuna meat was soaked in ultra-pure water (control group),0.3 g/100 mL BP solution (BP-0.3 group),0.7 g/100 mL BP solution (BP-0.7 group) or 0.9 g/100 mL BP solution (BP-0.9 group) for 5 rnin and stored at (4 ± 0.5) ℃.The freshness,color and lipid oxidation were assessed daily during storage.The results showed that BP could maintain the quality of tuna meat during refrigerated storage,significantly inhibit the increase in total volatile basic nitrogen (TVB-N) value,K value,total viable count (TVC) value,2-thiobarbituric acid (TBA) value and metmyoglobin content (P ＜ 0.05),and significantly retard myoglobin loss,freshness breakdown and sensory quality decrease (P ＜ 0.05).At (4 ± 0.5) ℃C,the shelf life of the control group for raw consumption was 3 days,which was extended to 5 days for the BP-0.3 group and to 6-7 days for the BP-0.7 and BP-0.9 groups.No significant difference between the BP-0.7 and BP-0.9 groups was observed as far as the preservation of tuna quality was concerned (P ＞ 0.05).Taken together,0.3--0.7 g/100 mL BP as a natural antioxidant and color fixative could be applied on tuna meat used for raw consumption before refrigerated storage.