紫苏提取物对鲣鱼鱼柳的抗菌和抗脂质氧化作用研究
目的 利用紫苏改进鲣鱼鱼柳制作工艺, 研究紫苏叶提取物对鲣鱼鱼柳冷藏过程中的抑菌和抗脂质氧化作用。方法 在4 ℃冷藏条件下对比4种预制鲣鱼鱼柳, 即CK对照组(蒸煮液不添加抗氧化剂)、R(蒸煮液中添加100 mg/L迷迭香酸)、E(蒸煮液添加98.5 mg/L紫苏醇提物)和W(蒸煮液添加96.3 mg/L紫苏水提物)的pH、菌落总数、感官评定、硫代巴比妥酸(thibabituric acid, TBA)值、共轭二烯(conjugated diene, CD)值、过氧化值(peroxide value, POA)和游离脂肪酸(free fatty acid, FFA)含量变化, 研究紫苏叶提取物对鲣鱼鱼柳冷藏过程中的抑菌和抗脂质氧化作用。结果 在12 d的冷藏过程中, 各样品的pH值均显著降低(P0.05); E和W样品组的菌落总数均显著性低于对照组样品; 对照样品的TBA值和FFA含量显著增加(P<0.05), R、E和W样品组的TBA值均较低, 这表明迷迭香酸对鲣鱼鱼柳的脂质氧化有一定的抑制作用, 紫苏叶的醇提物、水提物更具脂质抗氧化作用。冷藏期间经紫苏提取物处理的样品CD值均低于对照组。在整个贮藏过程中, E和W组的POV值均不断增加, 均未出现与对照组样品POV值先增加后降低的变化趋势, 这表明紫苏叶的醇提物和水提物对氢过氧化物的降解具有抑制作用。结论 紫苏叶水提取物能有效抑制鲣鱼鱼柳贮藏过程中的脂质氧化和腐败微生物的生长, 并改善鲣鱼鱼柳感官品质。
Objective To investigate the antimicrobial and anti-lipid oxidation effects of Perilla leaf extract during refrigeration storage, so as to use Perilla leaf extract to improve the bonito fish fillet production process. Methods The content variation of pH, total plate count, sensory evaluation, thibabituric acid, conjugated diene (CD), peroxide value (POA) and free fatty acid (FFA) of fresh precooked bonito processed by 4 kinds of treatment including control (no antioxidants in the cooking solution), R (100 mg/L rosemary acid added in the cooking solution), E (98.5 mg/L Perilla leaf ethanol extract added in the cooking solution), and W (96.3 mg/L Perilla leaf water extract added in the cooking solution) stored at 4 ℃ were compared, and then the antimicrobial and anti-lipid oxidation effects were studied. Results The pH of samples decreased observably (P0.05). Samples treated with E and W presented lower total bacterial count than that of the control samples through the whole storage for 12 d. TBA values and FFA increased considerably (P<0.05) during storage. The TBA value of R, E and W were lower than that of control samples, which meant rosemary acid had the ability of anti-lipid oxidation in precooked bonito fish fillet, while the anti-lipid oxidation ability of Perilla leaf ethanol extract and Perilla leaf water extract were better than that of rosemary acid. All treatments had lower concentration of CD (P<0.05) compared with control samples. The POV of the control increased and reached the maximum value at a certain storage time and decreased thereafter, while POV of E and W group increased all along the storage time, which meant Perilla leaf ethanol extract and Perilla leaf water extract had inhibition on the degradation of hydrogen peroxide. Conclusion The Perilla leaf water extract exhibits a protective effect against lipid oxidation and spoiled microbial growth in precooked bonito fish fillet during storage, which can also improve the sensory quality.
标题：紫苏提取物对鲣鱼鱼柳的抗菌和抗脂质氧化作用研究
英文标题：Antimicrobial and anti-lipid oxidation effects of Perilla leaf extract on the bonito fish fillet
作者：
周伟 宁波大学海洋学院
羊欢欢 宁波大学海洋学院
黄苏红 宁波大学海洋学院
通旭婷 宁波大学海洋学院
唐艳 宁波大学海洋学院
胡熠 宁波大学海洋学院
张进杰 宁波大学海洋学院
中文关键词:紫苏叶,抗氧化剂,脂质氧化,鲣鱼鱼柳,
英文关键词:Perilla leaf,antioxidants,lipid oxidation,bonito fish fillet,
发表日期：2016-11-22
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