Preservation effects of water-soluble chitosan on surimi product

Transcription

1 South China Fisheries Science Vol. 7, No. 4 Aug., 2011 doi: / j. issn ,,, (, ) : ( TVB-N) ( TBA) ph, 4,, TVB-N TBA, 2. 0%,, 9 d d : ; ; : S : A : ( 2011) Preservation effects of water-soluble chitosan on surimi product SHI Haifeng, GAO Jian, YING Jie, LIN Jianyu, XU Xinbo, LUO Hongyu ( School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan , China) Abstract: We studied the preservation effects of water-soluble chitosan at different concentrations on cold storage of surimi product. The sensory score, total bacterial count, total volatile base nitrogen ( TVB-N), thiobarbituric acid ( TBA) and ph were observed to e- valuate the changes in quality of surimi product stored at 4. The results indicate that water-soluble chitosan effectively inhibits the bacterial growth and propagation, prevents the decline of sensory quality, as well as postpones the increase of TVB-N and TBA. 2. 0% water-soluble chitosan achieves the best preservation effect, prolonging the shelf life from 9 d to d as compared with the control. Key words: water-soluble chitosan; surimi product; cold storage,, ;, - 18,,, ( Chitin) - -D- -1 4,,,,, [ 1-5] [ 6-8],, : ; : : ( ) ( 2009R ) : ( ), shflovenono@ 126. com :, lisa8919@ 163. com

2 50 7, ( Penacus orientalis) ( Carassius auratus) ( Gadus Macrocephalus) [ 9-20 ] ( Clupea pallasi),,, 5 min (, ) 20, 4 min min 3 min [ 1 2], 1. 2 ( ), 95% ( ) ; ( 1. 0% 1. 5% 2 ) ; 4, A ( ), B 1. 0%, C 1. 5% 1. 3 LDZX-40BZ 1. 6 ( ) ; HWS NYT ( ) ; NR , 7 ( ) ; DL-5, 4 ( ) ; 5, HH-4 ( 1 ) ; ) ; TGL-16C ( GB/ T UV-1100 ( ) ; FE20K ( Mettler Toledo) 1. 4, 10. 0%, 2. 0%, 1. 5,,, 2. 0%,, D 2. 0% ( TVB-N) SCT , 1 Tab. 1 Sensory evaluation standards of fish-ball level item fresh 9 10 relatively fresh 7 8 general 5 6 spoilage 3 4 serious spoilage 1 2 appearance meat quality odor,,,,

3 4 : 51 TVB-NpH g, 100 ml,, 30 min, ph ( TBA), , SPSS 17. 0, t, T,, Origin 8. 0 P < ,, B C D A ( P < 0. 05) ( 1) 3 d ( P > 0. 05),,, ; 4 ( P <0. 05), A, ; 9 A, ; 7 B C D ( P > 0. 05),,, ; 11 B ; 13 C D,, C 12, 13 D 2. 0% cfug - 1,, 2. 2, 2 [ 20],, A,,, 3 ( P <0. 05), 9 TVB-N, TVB-N cfu g - 1, NY / T ( ) d) ( P >0. 05), cfu g - 1 B C D 3 7 d,, 10 4 cfu g - 1,,, ( P < 0. 05) 11 B TVB-N ( 3) 3 A Fig. 2 1 Fig. 1 Sensory evaluation of fish-ball 2 Change of total bacterial count in fish-ball during storage 2. 3 TVB-N TVB-N ( 0 5,

4 52 7 Fig. 3 3 TVB-N Change of TVB-N in fish-ball during storage Fig. 4 4 ph Change of ph of fish-ball during storage TVB-N ( P < 0. 05), ; 9 A TVB-N mg g - 1, mgg - 1, mg g - 1,, B TVB-N C D TVB-N GB , C D 13 D ( mg g - 1 ) 2. 4 ph,, ph ( P > 0. 05), ph 6. 6 ( 4) 5 d ph ( P <0. 05),, Fig. 5 Change of TBA in fish-ball during storage ph 9 A ph 7. 2, B 6. 9, C D ph,, ( O 2 ) ( CO 2 ), D ph ( P < 0. 05) 2. 5 TBA TBA MDA, SPSS TBA, TVB-NTBA ph nm, 1, TBA %,, TBA F ( P < 0. 05), A TBA, = TVB-N mgg - 1 D TBA, mgg - 1 TBA ,, D > C 5 TBA, , ph TBA A , B , C , D

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