天然乳酸菌肽保鲜剂对青占鱼保鲜效果研究
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摘要
研究以乳酸菌肽为保鲜剂对青占鱼的冷藏保鲜效果,将青占鱼在不同浓度的乳酸菌肽保鲜液中浸渍,置于(4±1)℃下贮藏,以感官评价、pH、细菌总数、TVB-N为鲜度指标来测定的乳酸菌肽保鲜效果。结果表明:在冷藏期中,经乳酸菌肽保鲜液处理后的青占鱼感官品质优于未经处理的对照组,pH、细菌总数与TVB-N明显较对照组低。乳酸菌肽保鲜液抑菌效果好,采用0.5 g/L乳酸菌肽保鲜液浸渍处理的青占鱼,在第8 d其感官品质无显著变化,且比对照组延长了4～5 d的货架期。
Abstract The fresh-keeping effects of Nisin Pneumatophorus japonicus under the cold storage was studied.The fillets of Pneumatophorus japonicus were immersed in the different concentration of Nisin solution and stored at(4±1) ℃.The sensory evaluation,pH,the total bacterial counts and total volatile basic nitrogen(TVB-N) were used to determine the changes of fish quality during cold storage.The results indicated that during cold storage,pH value,the total bacterial count,and TVB-N of Pneumatophorus japonicus fillets processed by Nisin were much lower than the control,the sensory scores were higher than that of control.The Nisin fresh-keeping solution had great antibacterial effect,if the fillets of Pneumatophorus japonicus are immersed in 0.5 g/L of Nisin fresh-keeping solution.The shelf life of fillet will be extended 4～5 d longer than that of control and keep its sensory quality till to the 8th d.
Abstract The fresh-keeping effects of Nisin Pneumatophorus japonicus under the cold storage was studied.The fillets of Pneumatophorus japonicus were immersed in the different concentration of Nisin solution and stored at(4±1) ℃.The sensory evaluation,pH,the total bacterial counts and total volatile basic nitrogen(TVB-N) were used to determine the changes of fish quality during cold storage.The results indicated that during cold storage,pH value,the total bacterial count,and TVB-N of Pneumatophorus japonicus fillets processed by Nisin were much lower than the control,the sensory scores were higher than that of control.The Nisin fresh-keeping solution had great antibacterial effect,if the fillets of Pneumatophorus japonicus are immersed in 0.5 g/L of Nisin fresh-keeping solution.The shelf life of fillet will be extended 4～5 d longer than that of control and keep its sensory quality till to the 8th d.
引文
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[2]田超群,王继栋,盘鑫,等.水产品保鲜技术研究现状及发展趋势[J].农产品加工.创新版,2010(8):17-21.
[3]王玮,王联珠,沈建,等.水产品保鲜技术及其标准的现在与分析[J].渔业现代化,2009,36(6):66-70.
[4]缪存影.天然食品防腐剂:乳酸链球菌[J].中国食物与营养,2008(4):30-32.
[5]王宇,吴灿.天然防腐剂:乳酸链球菌素(Nisin)在食品工业中的应用[J].中国调味品,2009,34(6):100-102.
[6]缪存影.天然食品防腐剂-乳酸链球菌素[J].中国食物与营养,2008(4):30-32.
[7]Broughton JD.Nisin as a food preservative[J].Food Australia,2005,57(12):525-527.
[8]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.
[9]邓辉萍,林凯,张红宇.肉类中的挥发性盐基氮的自动定氮仪快速测定法[J].职业与健康,2005,21(6):838-839
[10]顾仁勇.Nisin、溶酶菌用于斑点叉尾鮰鱼片保鲜的研究[J].食品科学,2010,31(14):305-308.
[11]中华人民共和国卫生部.GB2733-2005鲜、冻动物性水产品卫生标准[M].北京:中国标准出版社,2005.
[12]刘坤,高华.新型鱼类涂膜保鲜技术研究[J].海洋水产研究,2005,26(4):70-74.