壳聚糖和茶多酚对罗非鱼冷藏保鲜效果比较.pdfVIP

现代食品科技 Modern Food Science and Technology 2011, Vol.27, No.3 壳聚糖和茶多酚对罗非鱼冷藏保鲜效果比较 陈晓眠，吴晓萍，邓楚津，高加龙，王涛，廖爱琳 （广东海洋大学食品科技学院，广东湛江 524025) 摘要：本文以罗非鱼为原料，比较壳聚糖和茶多酚对罗非鱼冷藏保鲜的效果。以感官评分、细菌总数、pH值、挥发性盐基氮(TVB-N 值)、硫代巴比妥酸(TBA值)、鲜度指标(K值)等作为质量指标，测定罗非鱼在4 ℃冷藏过程中品质变化。试验结果表明，经茶多酚和 壳聚糖处理的罗非鱼再进行冷藏，罗非鱼的感官评分值下降缓慢，细菌总数、TVB-N值、TBA值、K值明显低于空白实验组；壳聚糖 和茶多酚在罗非鱼冷藏保鲜过程中均能有效抑制细菌繁殖，从而延长罗非鱼的冷藏保鲜期；壳聚糖对罗非鱼的冷藏保鲜效果要优于茶 多酚。 关键词：罗非鱼；冷藏保鲜；茶多酚；壳聚糖 文章篇号：1673-9078(2011)3-279-282 Comparison of Preservative Effects of Chitosan and Tea Polyphenols on Cold Storage of Tilapia CHEN Xiao-mian, WU Xiao-ping, DENG Chu-jin, GAO Jia-long, WANG Tao, LIAO Ai-lin (College of Food Science and Technology, Guang Dong Ocean University, Zhanjiang 524025, China) Abstract: In this paper, the preservative effects of chitosan and tea polyphenols on cold storage of Tilapia were compared. The sensory changes, the total count of bacteria colonies, pH, volatile basic nitrogen (TVB-N value), thiobarbituric acid (TBA value), freshness indicators (K value) and other quality indicators were measured during cold storage at 4℃. The results showed that the total count of bacteria colonies, TVB-N value, TBA value, K value was lower in these samples than the blank test group. The preservative term of Tilapia could be prolonged remarkably both by using chitosan and tea polyphenols, for the bacterial growth was inhibited significantly during cold storage. The frozen storage effect of chitosan on Tilapia was better than the tea polyphenols. Key words: tilapia; cold storage; tea polyphenols (TP); chitosan 罗非鱼属鲈形目(Perciformes)丽鲷科(Cichlidae) 生物降解、不污染环境，有良好的成膜性和光谱抗菌 罗非鱼属(Tilapia)，因为其食性杂，繁殖快，肉味鲜美， 性。其来源广泛，主要来自动物，尤其是甲壳类动物， 肉质细嫩等特点，已成为世界性的主要养殖鱼类。自 如蟹、虾等的外壳。壳聚糖目前已广泛用于医药