该研究为延长巴沙鱼饼货架期，选取茶黄素、迷迭香提取物、甘草提取物和植酸钠添加到巴沙鱼饼中，进行37 ℃加速破坏实验，以水分含量、酸碱度（Potential of Hydrogen，pH）、酸价、过氧化值、丙二醛、羰基以及菌落总数为评价指标，探讨在贮藏14 d时所选取的4种抗氧化剂对巴沙鱼饼保鲜效果。结果表明：贮藏期间添加抗氧化剂组巴沙鱼饼水分含量、酸价、过氧化值、丙二醛、羰基及菌落总数均有不同程度的上升，但较未添加抗氧化剂组低。在贮藏14 d时，添加植酸钠的巴沙鱼饼的丙二醛含量增加最少为0.73 mg/kg；添加迷迭香提取物的巴沙鱼饼的水分含量和羰基值增长的最少分别为6.64%、8.32 nmol/mg；添加茶黄素的巴沙鱼饼的pH变化最小，酸价值、过氧化值以及菌落总数增加的最少，分别为1.50、1.75 mg/g、0.20 g/100 g、4.64 lg CFU/g。运用熵权法综合评价可得，茶黄素作为抗氧化剂效果最好。综上，选取茶黄素对于延缓脂质氧化，蛋白分解，抑制微生物的生长繁殖，延长巴沙鱼饼的货架期的效果最佳。

The effects of adding antioxidants (theaflavins, rosemary extract, licorice extract, or sodium phytate) on the storage stability of Basa fish cakes was studied with the aim of prolonging the shelf life of Pangasius bocourti (Basa) fish cakes. Accelerated degradation tests were performed over 14 days at 37 ℃ and freshness assessed via the moisture content, pH, acid value, peroxide value (POV), malondialdehyde content, carbonyl content, and colony-forming units (CFUs) of the fish cakes. The moisture content, acid value, POV, malondialdehyde content, carbonyl content, and CFU of the fish cakes generally increased by varying degrees during the 14-day storage period; however, the increase was markedly lower in the antioxidant groups than the control. After 14 days of storage, Basa fish cakes with sodium phytate had the lowest increase of 0.73 mg/kg in terms of malondialdehyde content. Fish cakes with rosemary extract showed the smallest increases in moisture content and carbonyl content, at 6.64% and 8.32 nmol/mg, while those treated with theaflavin showed the smallest changes in terms of pH, acid value, POV, and CFU, at 1.50, 1.75 mg/g, 0.20 g/100 g, and 4.64 lg CFU/g, respectively. According to the entropy weight method, theaflavins are considered the most effective antioxidant for prolonging the shelf life of Basa fish cakes, by slowing the rate of lipid oxidation and proteolysis and suppressing microbial growth.

国家重点研发计划项目（2016YFC0500307-07）