紫苏叶水提物对调理脆肉鲩鱼片冷藏过程中品质的影响

摘要

为研究紫苏叶水提物对脆肉鲩鱼片冷藏过程中品质的影响,将脆肉鲩鱼片置于紫苏叶水提物中浸泡腌制,通过对脆肉鲩生鱼片和熟鱼片在冷藏过程中的质构、硫代巴比妥酸(TBA)、挥发性盐基氮(TVB-N)、菌落总数、感官评定等变化规律进行分析.结果表明:紫苏叶水提物对脆肉鲩鱼片贮藏过程中的TBA值、TVB-N值、菌落总数增长有显著抑制作用(Jp＜0.05),其中,生鱼片冷藏12 dTBA值为0.167 mg/100 g;熟鱼片冷藏过程TVB-N值均小于国标规定的二级鲜度;贮藏12 d生鱼片菌落总数为6.17 log CFU/g,达到水产品规定的货架期终点;冷藏过程感官评分缓慢下降,失重率不断升高;质构分析表明,鱼片硬度和咀嚼性均呈下降趋势.结论:紫苏叶水提物能有效抑制脆肉鲩鱼片冷藏过程中的脂肪氧化和腐败微生物的生长,明显延缓鱼片的腐败变质.%In order to investigate the effects of water extract from Perilla leaf on quality of fillets during chilling storage,crisp grass carp fillets were marinated in the water extract from Perilla leaf and analyzed the changes of texture,2-thiobarbituric acid (TBA) value,total volatile base nitrogen(TVB-N),total aerobic counts,sensory score and so on.The results indicated that the inhibitory effects of water extract from Perilla leaf on the TBA value,TVB-N value,the total aerobic count of crisp grass carp were significant during chilling storage(p ＜0.05).Most importantly,the TBA value of raw fish was low at 12 d.The TVB-N value of cooked fish was lower than the secondary freshness of national standard during chilling storage.In addition,the count of initial total bacteria of raw fish reached to 6.17 log CFU/g at 12 d,which exceeding the end of the shelf life of aquatic products.During the chilling storage,the water extract from Perilla leaf delayed the decline of sensory quality of crisp grass carp fillets,the weight loss rate increased continuously and the texture analysis shows that the hardness and chewiness decreased.Conclusion:the water extract from Perilla leaf exhibits a protective effect against lipid oxidation and spoiled microbial growth in prepared crisp grass carp fillets during storage,and delay the spoilage of refrigerated fillets.