Study On The Fresh-keeping Effect Of Sage Extract On Silver Carp Meat

China has abundant resources of silver carp,also is the world's leading breeding and consuming countries.At present,silver carp is mainly transport and sell in a way that is feed-water and fresh,not only high in loss,high in cost,but also inconformity with the requirements of modern society for food hygiene,environmental protection,storage and transportation,and the centralized slaughter of processing enterprises and sales through cold chain will inevitably become the main supply mode for fresh silver carp in the future.Cold storage can inhibit the growth of microorganisms,the activity of enzymes,the oxidation of proteins and fats,etc,but the preservative time is limit.Antistaling agent can effectively delay the biological and chemical changes in the cold storage process,and is gradually becoming an important auxiliary means in the cold storage and preservation technology.This study was based on cold storage technology and was treated with the chemical antioxidant2,6-di-tert-butyl-4-methylphenol(BHT)and the natural antioxidant tea polyphenols(TP)as contrast.The effects of different concentrations of salvia officinails extract(SE)on the silver carp eating quality,the degree of myofibrillar protein and fat oxidation,and the gel properties of silver carp were studied under cold storage conditions.To evaluate the fresh-keeping effect of sage extract on silver carp meat,the aim is to provide theoretical and application basis for the research of chilled fresh-keeping technology of silver carp meat and the development and utilization of sage resources.The main conclusions as follows:(1)Effects of different concentrations of SE treatment on the quality of silver carp meat during cold storage:with the prolonged cold storage time,the sensory score,water holding capacity,L value,a value and shear value of each experimental group showed a decreasing trend;The pH decreases first and then increases the "V" shape trend;TVB-N,b value,cooking loss are showing an increasing trend.Compared with the blank control group,different concentrations of SE treatment can effectively inhibit the change trend of each index,and comprehensive indicators can be used to obtain 2% SE can better maintain the eating quality and processing performance of silver carp meat,and the treatment effect is obviously better than BHT control group and TP control group.(2)Effects of different concentrations of SE treatment on fat oxidation and fatty acid composition of silver carp meat during cold storage:with the prolonged cold storage time,each group of silver carp TBA,AV and POV all showed a trend of increasing(P < 0.05),fat acid composition using GC-MS detection results show that: silver carp fat acid contain three categories(polyunsaturated fatty acids,monounsaturated fatty acids and saturated fatty acid),the relative content of saturated fatty acids is on the rise,polyunsaturated fatty acids and the relative contents of monounsaturated fatty acids showed a trend of decline.SE treatment can significantly inhibit the increase of TBA,AV and POV in squid fat,and the inhibition effect is better with the higher SE concentration,3% SE can better inhibit the oxidation of carp fat,but the 3% SE group and the 2% SE group,the BHT control group,the TP control group has no significant difference.(3)Effects of different concentrations of SE treatment on the properties of myofibrin protein of silver carp meat during cold storage: with the prolonged cold storage time,the sulfhydryl content of silver carp myofibrin protein in each experimental group decreased significantly,and the carbonyl content increased continuously(P<0.05).The solubility,emulsifying activity and emulsifying stability of myofibrin protein decreased.The surface hydrophobicity is increasing.The elasticity,hardness,whiteness value and water retention of protein gel showed a significant decrease trend(P<0.05).According to the analysis of SDS-PAGE and myofibrin protein indexes,SE can significantly inhibit protein oxidation and better maintain the functional properties of proteins,the best treatment is 2%SE,compare with3%SE and BHT control treatment has no significant difference,while the effect of 1%SE and TP control treatment was weak.(4)Effects of different concentrations of SE on the gel properties of silver carp meat during cold storage:With the prolonged cold storage time,the whiteness value,hardness,elasticity and chewing type of the surimi gel of all treatment groups showed a decreasing trend,and the cooking loss showed an increasing trend.The treatment of SE can significantly delay the whiteness,hardness,elasticity,chewing the rate of decline of the heat-induced gel of the silver carp and can delay the rate of rise in cooking loss.The treatment of SE can significantly improve the gel ability of surimi and is positively correlated with the concentration of SE,and 3%SE treatment is the best.compare with BHT control group was not significant difference,compare with TP control group was significant difference(P<0.05).(5)Comprehensive consider the changes of edible quality,myofibrillar protein and fat oxidation and gel properties of silver carp in different concentrations of SE treatment get conclusion:2% SE can better maintain the eating quality of silver carp meat,and the effectwas significantly better than BHT control group and TP control group;2% SE can better maintain the functional properties of the protein,compare with BHT control group the effect was not significantly and compare with TP control group the effect was significantly different(P<0.05).3% SE can better inhibit the oxidation of silver carp fat,and compare with BHT control group and TP control group the effect was not significant;3% SE treatment can significantly improve surimi gel ability.Compare with BHT control group was not significant difference and compare with TP control group was significant difference(P<0.05).