不同植物源提取液对冰藏鲳鱼品质变化的影响

摘要

本文研究了银杏叶提取液(Ginkgo biloba leaves extract,GBLE)与蓝莓提取液(Blueberry extract,BBE)对冰藏鲳鱼品质变化的影响.将新鲜鲳鱼30 min内运至实验室,洗净后随机分组,分别置于两种植物源提取液中浸渍处理5 min取出,沥干后放入PE保鲜袋中,以蒸馏水处理的样品作为对照组(CK).贮藏期间,每隔3d测定各组样品的感官分值,微生物与理化(K值、TVB-N、TBA值与pH值)指标变化,并结合低场核磁共振技术综合评价其对鲳鱼品质变化的影响.结果得出:GBLE和BBE处理组均能较好保持样品的感官品质,抑制其TVB-N值、K值与菌落总数的升高,延缓鱼肉的氧化速度,使鲳鱼样品的冰藏货架期分别延至12 ～ 15 d与9～12 d.%The effect of Ginkgo biloba leaves extract (GBLE) and blueberry extract (BBE) on the quality of pomfret (Pampus argenteus) during ice storage were investigated in this study.Fresh pomfret were transported to the laboratory in 30 min,samples were washed and then divided into 3 groups randomly,which were dipped into GBLE and BBE for 5 min respectively,the samples treated with distilled water was used as the control group.All samples were packed in PE bag and stored with ice in refrigerator at 4 ± 1 ℃.Different parameters,such as sensory evaluation,aerobic plate count (APC),physic-chemical index [K value,total volatile basis nitrogen (TVB-N),thiobarbituric acid (TBA),pH value] and Low-Field Nuclear Magnetic Resonance(LF-NMR) were used to evaluate the quality of P.argenteus with 3 days interval.The results of quality indexes showed that samples with GBLE and BBE treatment can keep the better sensory scores,lipid oxidation,protein degradation and the growth of microorganism in samples with treatment can be inhibited significantly,the shelf-life of pomfret samples treated with GBLE and BBE can be extended to 12-15 d and 9-12 d.