复合天然抗氧化剂对封鳊鱼品质的影响及货架期预测

摘要

[目的]有效延长封鳊鱼的货架期.[方法]采用传统腌制的方法制作封鳊鱼,在制作过程中添加复合天然抗氧化剂,通过测定鳊鱼脂肪在储存过程中羰基值(COV)和硫代巴比妥酸(TBA)值的变化,确定其添加效果.同时,利用ASLT法对添加复合天然抗氧化剂的封鳊鱼货架期进行预测.[结果]添加复合天然抗氧化剂的封鳊鱼货架期,在4℃下延长了30 d,在10℃下延长了30 d,在25℃下延长了30～45 d.利用ASLT法预测添加复合天然抗氧化剂的封鳊鱼在储存温度22℃和湿度50％条件下的货架期为82～ 104 d.[结论]研究结果可为延长封鳊鱼的货架期提供新途径.%[Objective] To prolong the shelf life of sealed bream effectively.[Method] The sealed bream was made by using traditional salting method.During the production process,compound natural antioxidant was added.The changes of COV and TBA value during the storage process of bream fat were determined to confirm its adding effect.And the shelf life of sealed bream with adding compound natural antioxidant was predicted by using ASLT method.[Result] The shelf life of sealed bream with adding compound natural antioxidant was prolonged for 30 d at 4 ℃,30 d at 10 ℃ and 30-45 d at 25 ℃.The shelf life of sealed bream with adding compound natural antioxidant under the conditions of storage temperature of 22 ℃ and humidity of 50％ predicted by ASLT was 82-104 d.[Conclusion] The research results can provide new approach for prolonging the shelf life of sealed bream.