Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, People's Republic of China.
J Food Prot. 2019 Oct;82(10):1697-1705. doi: 10.4315/0362-028X.JFP-18-365.
Tartary buckwheat peptides (TBPs), produced from tartary buckwheat through solid-state fermentation, were used as a dip treatment solution to preserve tilapia fillets. Fillets were dip treated with different concentrations of TBPs (0.5, 1, and 2% [v/v]) and stored at 4°C for 12 days. The effect of TBPs on thiobarbituric acid, total volatile base nitrogen, surface color, texture profile analysis, total viable counts, and changes in sensory properties of tilapia fillets during storage was investigated. Compared with the control group, the groups treated with TBPs displayed reduced rates of quality deterioration in physicochemical, bacteriological, and sensory characteristics. Based on total volatile base nitrogen content, total viable counts, and sensory scores, the shelf life of control tilapia fillets was 4 days and that for TBP-treated fillets was 8 days, twice as long as that of the control group. Thus, TBPs can be used as preservatives to maintain the quality and extend the shelf life of tilapia fillets stored at 4°C.
鞑靼荞麦肽（TBPs）通过固态发酵从鞑靼荞麦中提取，被用作浸渍处理溶液来保存罗非鱼片。鱼片用不同浓度的 TBPs（0.5、1 和 2%[v/v]）进行浸渍处理，并在 4°C 下储存 12 天。研究了 TBPs 对罗非鱼片在储存过程中硫代巴比妥酸、总挥发性碱基氮、表面颜色、质地分析、总活菌数和感官特性变化的影响。与对照组相比，用 TBPs 处理的组在理化、细菌学和感官特性方面的质量恶化速度较慢。基于总挥发性碱基氮含量、总活菌数和感官评分，对照组罗非鱼片的货架期为 4 天，而 TBPs 处理组的货架期为 8 天，是对照组的两倍。因此，TBPs 可用作防腐剂来保持在 4°C 下储存的罗非鱼片的质量并延长其货架期。
