复合抗氧化剂对冻藏大黄花鱼片品质的影响

为提高冻藏大黄花鱼片的品质,以硬度、持水性、Ca2+-ATPase活性、TBARS值为指标,通过单因素试验确定茶多酚、VE、异抗坏血酸钠的较优抗氧化浓度范围。在所选浓度范围中,以TBARS值为响应值,对茶多酚、VE、异抗坏血酸钠进行响应面法优化抗氧化剂的复配,得到最优复合抗氧化剂配方为:茶多酚添加量0.40%,VE添加量0.29%,异抗坏血酸钠添加量0.30%,此时TBARS值为0.0613 mg/kg。利用扫描电镜分析发现,大黄花鱼肉用该复合抗氧化剂溶液浸渍处理后,能明显减少其因冻藏引发的肌肉纤维结构损坏,且能有效抑制其因脂肪氧化引发的组织损伤,表明该复合抗氧化剂能有效提升大黄花鱼片的冻藏品质。

Effects of Complex Antioxidants on Qualities of Frozen Larimichthys croceas Fillets

In order to improve the qualities of frozen Larimichthys croceas fillets, the optimal antioxidant concentrations ranges of tea polyphenols, vitamin E and sodium isoascorbate were investigated by single factor experiments using hardness, water holding capacity, Ca2+-ATPase activity and TBARS value as the indicators. Furthermore, response surface method was employed for obtaining optimum formula of complex antioxidants using TBARS value as the response value in the selected concentrations ranges. Result showed that, the optimal compound antioxidants formula was determined as follows: tea polyphenols of 0.40%, vitamin E of 0.29%, sodium isoascorbate of 0.30%, and the TBARS value was 0.061 3 mg/kg under these conditions. SEM results found that these antioxidants treatment could significantly reduce the damage of muscle fiber structure caused by freezing storage and effectively inhibit the tissue damage caused by fat oxidation, indicating that the compound antioxidants could effectively improve the qualities of frozen Larimichthys croceas fillets.