作　　者： ; ; ; ; ;

机构地区： 广东海洋大学食品科技学院

出　　处： 《食品工业科技》 2006年第11期76-78,共3页

摘　　要： 以菌落总数、脂肪氧化的POV值及感官评价为指标,研究了一种红树林活性成分在常温贮藏条件下对红鱼干制品品质的影响。结果表明,在前7周,其50％和10％溶液的抑茵效果与400IU/g Nisin溶液和0．1％的山梨酸钾溶液相当；50％和10％溶液抗氧化能力相当于0．02％的BHT溶液,但随后均减弱。感官检验表明,采用红树林活性成分50％和10％溶液喷涂处理红鱼干制品,可以获得较好的保鲜效果,使它的保质期由对照的6个月延长到9～10个月。 The quality changes of dried Lutianus erythropterus treated with bioactive ingredients from mangrove was studied by using peroxide value（POV）,colony forming units（cfu） and sensory assessment during storage at normal temperature. The result showed that the remarkable anti- oxidative and anti-microbial activities of 50% and 10% solutions of bioactive ingredients from mangrove. Its anti-oxidative activity was similar to that of 400 IU/g Nisin or 0.02%BHT and its antimicrobial activities was similar to that of 0.1% potassium sorbate in 7 weeks at the beginning , but they all decreased in the later stage. The quality of dried Lutianus erythropterus ated by 50% and 10% solutions of bioactive ingredients from mangrove was effectively improved. The shelf life was extended to 9-10 months from 6 months.

关 键 词： 红树林 红鱼干 贮藏 值 菌落总数

领　　域： [轻工技术与工程] [轻工技术与工程]