| 摘要: |
| 目的 为了有效延长微冻条件下生食金枪鱼的货架期，通过响应面法确定茶多酚、芥末、食醋组成的复合保鲜剂中各组分的最佳配比。方法 使用配制好的复合保鲜剂进行验证，并在第0，2，4，6，8，10，12天测定金枪鱼的感官、质构、色差、高铁肌红蛋白含量、总菌落数、TVB-N值及K值。结果 在复合保鲜剂中茶多酚、稀释后的芥末溶液、食醋的质量分数分别为0.38%，8%，15.69%时，生食金枪鱼的货架期延长了4 d。结论 在−2 ℃冷藏条件下，优化后的复合保鲜剂能有效延长生食金枪鱼的货架期。 |
| 关键词: 生食金枪鱼 响应面法 茶多酚 芥末 食醋 复合保鲜剂 |
| DOI： |
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| 基金项目:国家自然科学基金（31571914）；上海市科技兴农重点攻关项目[沪农科攻字(2016)第1-1号]；上海市科委平台能力提升项目（16DZ2280300） |
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| Optimization of Complex Preservatives of Uncooked Tuna Sashimi Under Partial Freezing |
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DENG Tian1,2, XIE Jing1,2
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1.Shanghai Ocean University a. Shanghai Engineering Research Center of Aquatic Product Processing and Preservation;2.b. College of Food Science and Technology, Shanghai 201306, China
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| Abstract: |
| The work aims to identify the most appropriate proportion of complex preservatives combined with tea polyphenols, mustard and vinegar by response surface methodology in order to prolong the shelf life of uncooked tuna sashimi effectively under partial freezing. The well prepared complex preservative was used for verification and the sense, texture, color difference, content of met-myoglobin, APC(aerobic plate count), TVB-N and K value of tuna sashimi on the 0th, 2nd, 4th, 6th, 8th, 10th and 12th day were measured. The results showed that the best ratio of complex preservatives was tea polyphenols 0.38%, mustard solution 8% and vinegar 15.69%, the shelf life of raw tuna has been extended for 4 d. The improved complex preservatives can effectively prolong the shelf life of uncooked tuna sashimi under the cold storage of −2 ℃. |
| Key words: uncooked tuna sashimi response surface methodology tea polyphenols mustard vinegar complex preservatives |
