不同生物保鲜剂对带鱼冷藏保鲜效果的比较
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摘要
为比较各种生物保鲜剂对冷藏带鱼的保鲜效果,考察不同生物保鲜剂在水产品防腐保鲜的应用,将百里酚、Nisin、茶多酚、ε-聚赖氨酸配制成浓度为1 g/kg的保鲜液,乳酸菌发酵液稀释1倍得到乳酸菌发酵液保鲜液,浸渍带鱼10 min,4℃冷藏,以菌落总数、挥发性盐基氮(TVB-N)、pH和TBA值为检测指标,考察不同生物保鲜剂的防腐保鲜效果。结果表明,各种保鲜剂处理组的保鲜效果均优于对照组,其中ε-聚赖氨酸和乳酸菌发酵液处理组显示出较强的保鲜效果,相比于对照组和其他保鲜剂处理组,能够显著抑制带鱼冷藏过程中菌落总数、挥发性盐基氮和pH的增长(p <0.05)。茶多酚处理组显示出较强的抗氧化能力,延缓了带鱼冷藏过程中TBA值的升高。百里酚和Nisin处理组能够一定程度延缓了带鱼的腐败变质,但总体上,其保鲜效果弱于ε-聚赖氨酸和和乳酸菌发酵液处理组。综合评定微生物指标、理化和感官指标,ε-聚赖氨酸和和乳酸菌发酵液对带鱼冷藏的保鲜效果较好。
To compare the effects of various natural preservatives on the preservation of hairtail under chilled storage,the applications of different natural preservatives in aquatic products were investigated. Preservatives of thymol,Nisin,tea polyphenol,ε-Polylysine with concentration of 1 g/kg,Lactobacillus fermentation broth diluted 1 time with sterile water were prepared.Hairtail samples were immersed in preservative solutions for 10 min and storage in 4 ℃. The total bacterial counts,volatile basic nitrogen( TVB-N),pH and TBA values were selected as the detection index to study the effect of different natural preservative agents.The results of the study showed that the preservation effect of various preservative treatment groups were better than that of the control group and the e-poly-lysine and Lactobacillus fermentation culture treatments showed the strongest preservation effect compared with the other groups. The tea polyphenols treatment group showed strong antioxidant capacity and delayed the increase of TBA value during the chilled storage of hairtail. The thymol and Nisin treatment groups could retard the spoilage of the hairtail,but overall,their preservation effect was weaker than that of the treatments with e-poly-lysine and Lactobacillus fermentation culture. To comprehensively evaluate the microbial,physicochemical and sensory indexes,e-poly-lysine and Lactobacillus fermentation culture showed relatively better preservation effects on chilled storage of hairtail.
To compare the effects of various natural preservatives on the preservation of hairtail under chilled storage,the applications of different natural preservatives in aquatic products were investigated. Preservatives of thymol,Nisin,tea polyphenol,ε-Polylysine with concentration of 1 g/kg,Lactobacillus fermentation broth diluted 1 time with sterile water were prepared.Hairtail samples were immersed in preservative solutions for 10 min and storage in 4 ℃. The total bacterial counts,volatile basic nitrogen( TVB-N),pH and TBA values were selected as the detection index to study the effect of different natural preservative agents.The results of the study showed that the preservation effect of various preservative treatment groups were better than that of the control group and the e-poly-lysine and Lactobacillus fermentation culture treatments showed the strongest preservation effect compared with the other groups. The tea polyphenols treatment group showed strong antioxidant capacity and delayed the increase of TBA value during the chilled storage of hairtail. The thymol and Nisin treatment groups could retard the spoilage of the hairtail,but overall,their preservation effect was weaker than that of the treatments with e-poly-lysine and Lactobacillus fermentation culture. To comprehensively evaluate the microbial,physicochemical and sensory indexes,e-poly-lysine and Lactobacillus fermentation culture showed relatively better preservation effects on chilled storage of hairtail.
引文
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[21]李颖畅,张笑,仪淑敏,等.茶多酚对水产品的保鲜机理及其应用研究进展[J].食品工业科技,2013,34(8):365-368.
[22]徐启军,黎锡流,李晓玺,等.天然多肽抗菌活性物质Nisin及其在食品抗菌保鲜中的应用[J].食品研究与开发,2008(4):177-182.
[23]李增利.Nisin抗菌作用机制及抑菌效力[J].食品科技,2004(10):59-62.
[24]Mirhosseini M,Afzali M.Investigation into the antibacterial behavior of suspensions of magnesium oxide nanoparticles in combination with Nisin and heat against Escherichia coli and Staphylococcus aureus in milk[J].Food Control,2016,68:208-215.
[25]Hui GH,Liu W,Feng HL,et al.Effects of chitosan combined with Nisin treatment on storage quality of large yellow croaker(Pseudosciaena crocea)[J].Food Chemistry,2016,203:276-282.
[26]黄兵.百里酚和香芹酚抗鸡球虫活性研究[C].北京:中国畜牧兽医学会家畜寄生虫学分会:2006:1.
[27]蒋慧亮,李学英,杨宪时,等.生物保鲜剂对鱼类腐败菌抑菌效果比较及抑菌机理研究[J].食品科学,2012,33(23):31-35.
[28]冯建岭,魏敏,刘海燕,等.ε-聚赖氨酸应用于海鱼保藏的研究展望[J].食品工业,2016,37(2):233-236.
[29]赵承强,韦绍安.ε-聚赖氨酸在食品防腐领域的综合应用[J].广东化工,2014,41(21):107-108.
[30]Li Y Q,Feng J L,Han Q,et al.Effects ofε-polylysine on physicochemical characteristics of chilled pork[J].Food and Bioprocess Technology 2013,7(9):2507-2515.
[31]刘骁,谢晶,林永艳.ε-聚赖氨酸对冷却猪肉保鲜效果的研究[J].湖北农业科学,2012(1):146-149.
[32]张咏梅,张家国.乳酸菌在水产品保鲜的应用现状及发展趋势[J].食品研究与开发,2011,32(8):190-192.
[33]Lópezcuellar M D R,Rodríguezhernández A I,Chavarríahernández N.LAB bacteriocin applications in the last decade[J].Biotechnology and Biotechnological Equipment,2016:1-12.
[34]Rouse S,Harnett D,Vaughan A,et al.,Lactic acid bacteria with potential to eliminate fungal spoilage in foods[J].J Appl Microbiol,2008.104(3):915-23.
[35]孙卫青,马俪珍,南庆贤.天然保鲜液对冷却猪肉保鲜效果的研究[J].中国农业科学,2007(8):1835-1842.
[2]沈月新.水产食品学[M].北京:中国农业出版社,2001:23-24.
[3]Duan JY,Jiang YY,Cherian G,et al.Effect of combined chitosan-krill oil coating and modified atmosphere packaging on the storability of cold-stored lingcod(Ophiodon elongates)fillets[J].Food Chemistry,2010,122(4):1035-1042.
[4]鸿巢章二,桥本周久.水产利用化学[M].北京:中国农业出版社,1994:133-136.
[5]袁蒲,杨丽,付鹏钰,等.我国食品防腐剂应用状况及未来发展趋势[J].科技创新导报,2017,14(29):85-88.
[6]刘晨.生物防腐剂及其在食品防腐中的应用[J].食品安全导刊,2017(15):130.
[7]陈文慧,徐莉,梁振纲.生物保鲜剂在水产品保鲜中的应用研究[J].食品工业,2017,38(5):52-57.
[8]孟晓华,胡楚婷,许琪琦,等.几种天然生物防腐剂对生鲜罗非鱼片防腐效果研究[J].农产品加工(学刊),2012(3):51-54,58.
[9]蓝蔚青,谢晶,赵海鹏,等.茶多酚对冷藏带鱼保鲜效果的比较研究[J].湖北农业科学,2010,49(1):159-161.
[10]蓝蔚青,谢晶,杨胜平,等.Nisin生物保鲜剂对冷藏带鱼的保鲜效果研究[J].天然产物研究与开发,2010,22(4):683-686.
[11]蒋慧亮,李学英,杨宪时,等.百里酚对冷藏大菱鲆鲜度和货架期的影响[J].食品工业科技,2012,33(14):327-330.
[12]侯伟峰,谢晶,林永艳.ε-聚赖氨酸在南美白对虾保鲜上的应用[J].湖南农业科学,2011(9):127-130.
[13]张倩颖.嗜酸乳杆菌NX2-6发酵食品级培养基及其在食品防腐中的应用研究[D].南京:南京农业大学,2014.
[14]傅德成,刘明堂.食品感官鉴别手册[M].北京:中国轻工业出版社,1991:50-51.
[15]中华人民共和国农牧渔业部.C/T 3102-2010中华人民共和国农牧渔业部部标准-鲜带鱼[S].北京:中国农业出版社,2010.
[16]佟懿,谢晶.鲜带鱼不同贮藏温度的货架期预测模型[J].农业工程学报,2009(6):301-305.
[17]苏辉,谢晶.生物保鲜剂在水产品保鲜中的应用研究进展[J].食品与机械,2013(5):265-269.
[18]蓝蔚青,谢晶.生物保鲜剂对水产品保鲜效果影响的研究进展[J].山西农业科学,2009,37(6):75-78.
[19]Sampels S.The Effects of storage and preservation technologies on the quality of fish products:A review[J].Journa of Food Processing and Preservation,2015,39(6):1206-1215.
[20]王丽,许奇,徐顺,等.茶多酚对微生物生长影响的研究进展[J].现代食品科技,2013,29(7):1737-1741.
[21]李颖畅,张笑,仪淑敏,等.茶多酚对水产品的保鲜机理及其应用研究进展[J].食品工业科技,2013,34(8):365-368.
[22]徐启军,黎锡流,李晓玺,等.天然多肽抗菌活性物质Nisin及其在食品抗菌保鲜中的应用[J].食品研究与开发,2008(4):177-182.
[23]李增利.Nisin抗菌作用机制及抑菌效力[J].食品科技,2004(10):59-62.
[24]Mirhosseini M,Afzali M.Investigation into the antibacterial behavior of suspensions of magnesium oxide nanoparticles in combination with Nisin and heat against Escherichia coli and Staphylococcus aureus in milk[J].Food Control,2016,68:208-215.
[25]Hui GH,Liu W,Feng HL,et al.Effects of chitosan combined with Nisin treatment on storage quality of large yellow croaker(Pseudosciaena crocea)[J].Food Chemistry,2016,203:276-282.
[26]黄兵.百里酚和香芹酚抗鸡球虫活性研究[C].北京:中国畜牧兽医学会家畜寄生虫学分会:2006:1.
[27]蒋慧亮,李学英,杨宪时,等.生物保鲜剂对鱼类腐败菌抑菌效果比较及抑菌机理研究[J].食品科学,2012,33(23):31-35.
[28]冯建岭,魏敏,刘海燕,等.ε-聚赖氨酸应用于海鱼保藏的研究展望[J].食品工业,2016,37(2):233-236.
[29]赵承强,韦绍安.ε-聚赖氨酸在食品防腐领域的综合应用[J].广东化工,2014,41(21):107-108.
[30]Li Y Q,Feng J L,Han Q,et al.Effects ofε-polylysine on physicochemical characteristics of chilled pork[J].Food and Bioprocess Technology 2013,7(9):2507-2515.
[31]刘骁,谢晶,林永艳.ε-聚赖氨酸对冷却猪肉保鲜效果的研究[J].湖北农业科学,2012(1):146-149.
[32]张咏梅,张家国.乳酸菌在水产品保鲜的应用现状及发展趋势[J].食品研究与开发,2011,32(8):190-192.
[33]Lópezcuellar M D R,Rodríguezhernández A I,Chavarríahernández N.LAB bacteriocin applications in the last decade[J].Biotechnology and Biotechnological Equipment,2016:1-12.
[34]Rouse S,Harnett D,Vaughan A,et al.,Lactic acid bacteria with potential to eliminate fungal spoilage in foods[J].J Appl Microbiol,2008.104(3):915-23.
[35]孙卫青,马俪珍,南庆贤.天然保鲜液对冷却猪肉保鲜效果的研究[J].中国农业科学,2007(8):1835-1842.