食品与发酵工业 >

2021 , Vol. 47 >Issue 15: 198 - 205

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026393

生产与科研应用

茶多酚-姜黄素复配液对冻藏贻贝肉品质的影响

  • 朱士臣 ,
  • 曾曦 ,
  • 龙官誉 ,
  • 吕飞 ,
  • 周绪霞 ,
  • 金友定 ,
  • 邓尚贵 ,
  • 周小敏 ,
  • 刘书来 ,
  • 丁玉庭
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  • 1(浙江工业大学 食品科学与工程学院,浙江 杭州,310014)
    2(浙江省深蓝渔业资源高效开发利用重点实验室,浙江 杭州,310014)
    3(国家远洋水产品加工技术研发分中心(杭州),浙江 杭州,310014)
    4(海洋食品精深加工关键技术省部共建协同创新中心(大连工业大学),辽宁 大连,116034)
    5(嵊泗县景晟贻贝产业发展有限公司,浙江 嵊泗,316000)
    6(浙江海洋大学 食品与药学学院,浙江 舟山,316000)
    7(浙江兴业集团有限公司,浙江 舟山,316000)
博士,讲师(刘书来教授为通讯作者,E-mail:slliu@zjut.edu.cn)

收稿日期: 2020-12-07

  修回日期: 2021-02-23

  网络出版日期: 2021-08-23

基金资助

国家重点研发计划课题项目(2020YFD0900902)

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The effect of tea polyphenol and curcumin on the quality of frozen mussel meat

  • ZHU Shichen ,
  • ZENG Xi ,
  • LONG Guanyu ,
  • LYU Fei ,
  • ZHOU Xuxia ,
  • JIN Youding ,
  • DENG Shanggui ,
  • ZHOU Xiaomin ,
  • LIU Shulai ,
  • DING Yuting
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  • 1(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China)
    2(Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province,Hangzhou 310014,China)
    3(National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou),Hangzhou 310014,China)
    4(Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China)
    5(Shengsi County Jingsheng Mussel Industry Development Co.Ltd.,Hangzhou 316000,China)
    6(College of Food and Pharmacy,Zhejiang Ocean University,Hangzhou 316000,China)
    7(Zhejiang Xingye Group Co.Ltd.,Hangzhou 316000,China)

Received date: 2020-12-07

  Revised date: 2021-02-23

  Online published: 2021-08-23

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摘要

为改善贻贝肉的冻藏品质,探究不同比例的茶多酚-姜黄素复配液对冻藏期间贻贝肉的理化品质、感官特性、菌群组成以及微观结构的影响。结果表明,冻藏期间所有处理组贻贝肉的持水性和水分活度均不同程度下降,其中茶多酚-姜黄素复配液处理组的持水性和水分活度显著高于对照组;经茶多酚-姜黄素复配液处理的贻贝具有较低的挥发性盐基氮、硫代巴比妥酸值、菌落总数、啫冷菌数和较好的弹性、咀嚼性和感官品质,冻藏期延长1~2周。在试验选取的浓度范围内,30 mg/mL茶多酚+2.75 mg/mL 姜黄素的复配液效果最好。此外,扫描电镜分析发现,复配液处理组贻贝肉具有较为致密的肌肉纤维结构。因此,茶多酚-姜黄素复配液可作为改善贻贝肉冻藏品质的有效手段并可延长冻藏期。

关键词： 贻贝肉; 茶多酚复配液; 冻藏

本文引用格式

朱士臣 , 曾曦 , 龙官誉 , 吕飞 , 周绪霞 , 金友定 , 邓尚贵 , 周小敏 , 刘书来 , 丁玉庭 . 茶多酚-姜黄素复配液对冻藏贻贝肉品质的影响[J]. 食品与发酵工业, 2021 , 47(15) : 198 -205 . DOI: 10.13995/j.cnki.11-1802/ts.026393

Abstract

The aim of this study was to investigate the effects of tea polyphenols (TP)-curcumin (CC) on the physicochemical quality, sensory characteristics, microbial community composition and microstructure of mussel meat in order to improve the frozen storage quality of mussel meat. The results showed that the water holding capacity and water activity of all mussel groups decreased during frozen storage, however, tea polyphenols-curcumin (TC) treatment group were significantly higher than those of control. Moreover, the mussel meat treated with tea polyphenols-curcumin (TC) had lower total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), bacterial count and better elasticity, chewiness, sensory quality, and the shelf life of frozen storage was prolonged by 1-2 weeks. And the mixture of 30 mg/mL tea polyphenols and 2.75 mg/mL curcumin had the best effect. In addition, the results of the scanning electron microscope indicated that mussels treated with the compound solution also had dense muscle fiber structure. Therefore, tea polyphenols-curcumin compound may be an effective method to improve the quality of mussel meat during frozen storage to further extend the frozen storage period.

Key words： mussel meat; tea polyphenol compound solution; frozen storage

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