机构：
华中农业大学食品科学技术学院;华中农业大学环境食品学教育部重点实验室;
中文关键词：
鹧鸪茶多酚提取物;;鱼糜制品;;保鲜
中文摘要：
研究鹧鸪茶提取物对鲢鱼鱼糜制品的保鲜效果。以白鲢鱼鱼糜为原材料,通过添加不同质量分数的鹧鸪茶提取物(按鱼糜质量0%、0.125%、0.250%、0.375%和0.500%计算,w/w),测定其感官特性、水分含量、菌落总数、pH值、硫代巴比妥酸值(TBA)和挥发性盐基氮值(TVB-N),研究鹧鸪茶多酚在4 ℃条件下对鲢鱼鱼糜制品的保鲜效果。结果表明:鹧鸪茶多酚提取物在鱼糜制品冷藏保鲜过程中能有效地抑制细菌生长,减缓蛋白质、脂肪等氧化变质,并保持其色泽稳定。当鹧鸪茶多酚提取物添加量为0.375%时保鲜效果最佳,可以将鲢鱼鱼糜制品的货架期延长到13～14 d。
英文篇名：
Effects of Extract of Mallotus Oblongifolius on the Preservation of Carp Surmise Products
英文作者：
CHEN Meiyi;YANG Hong;College of Food Science and Technology, Huazhong Agricultural University;Key Laboratory of Enviroment Correlative Dietology, Ministry of Education, Huazhong Agricultural University;
英文摘要：
The preservation effect of Mallotus oblongifolius extract(MOE) on silver carp surimi was studied.Taking silver carp surimi as raw material,the effects of Mallotus oblongifolius extracts (0,0.125,0.250,0.375 and 0.500% of surimi,w/w) were added.The sensory properties,moisture content,total bacterial count,pH,thiobarbituric acid value (TBA) and volatile basic nitrogen value (TVB-N) of Mallotus oblongifolius polyphenols on silver carp surimi products were studied at 4 ℃.The results showed that the polyphenol extract of Mallotus oblongifolius could effectively inhibit the growth of bacteria,slow down the oxidative deterioration of protein and fat,and maintain its color stability.When the content of tea polyphenol extract of Mallotus oblongifolius was 0.375%,the shelf life of silver carp surimi could be extended to (13～14) d.
英文关键词：
extract of mallotus oblongifolius;;surimi products;;preservation
