水溶性壳聚糖对鱼糜制品保鲜效果的影响

摘要

研究了添加不同质量分数的水溶性壳聚糖对鱼糜制品冷藏保鲜效果的影响.以感官评分、菌落总数、挥发性盐基氮(TVB-N)、硫代巴比妥酸(TBA)和pH为指标,考察鱼糜制品在4℃冷藏过程中的品质变化.结果表明,水溶性壳聚糖能够明显抑制细菌的生长与繁殖,阻止感官品质的下降,延缓TVB-N和TBA的上升.其中,添加2.0％的水溶性壳聚糖保鲜效果最佳,与空白组相比,能将鱼糜制品的冷藏保鲜期从9d延长至13～14 d.%We studied the preservation effects of water-soluble chitosan at different concentrations on cold storage of surimi product The sensory score, total bacterial count, total volatile base nitrogen (TVB-N) , thiobarbituric acid (TBA) and pH were observed to e-valuate the changes in quality of surimi product stored at 4 ℃. The results indicate that water-soluble chitosan effectively inhibits the bacterial growth and propagation, prevents the decline of sensory quality, as well as postpones the increase of TVB-N and TBA. 2. 0% water-soluble chitosan achieves the best preservation effect, prolonging the shelf life from 9d tol3-14das compared with the control.