条浒苔多酚对加州鲈鱼冷藏期间品质影响的研究

用4种不同浓度的条浒苔多酚(Enteromorpha clathrata polyphenols, ECPs)溶液处理新鲜加州鲈鱼块后置于4℃贮藏,结合感官评分、菌落总数、挥发性盐基氮(TVB-N)、硫代巴比妥酸(TBA)值、肌原纤维蛋白巯基含量、表面疏水性、肌肉色差和质地剖面分析(TPA)等指标,综合评估其对鱼块货架期的影响.结果表明,在4℃贮藏条件下, ECPs处理能有效抑制鲈鱼贮藏期间TVB-N值、TBA值和菌落总数的增加,减缓蛋白氧化和品质劣化进程,从而达到延长货架期的作用.当ECPs浓度为0.20%时,其对鲈鱼鱼块的保鲜效果最佳,能延长鲈鱼货架期6 d.

Effect of Enteromorpha clathrata polyphenols on qualities of Micropterus salmoides during refrigerated storage

Fresh Micropterus salmoides (M. salmoides) fillets were treated with 4 different concentrations of Enteromorpha clathrata polyphenols (ECPs) solutions and stored at 4 ℃. Multiple parameters were employed to comprehensively analyze the freshness of M. salmoides including the sensory evaluation, total viable count, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) value, myofibrillar protein sulfhydryl content, surface hydrophobicity, muscle color difference and texture profile analysis. The results showed that under the storage condition of 4 ℃, ECPs treatment reversed the increased value of TVB-N, TBA value and total viable count during the storage of M. salmoides. Furthermore, ECPs prevented the process of protein oxidation and quality deterioration, extending the shelf life. The ECPs with a concentration of 0.20% had the best preservation effect and prolonged the shelf life of M. salmoides by 6 days.