生物防腐剂对即食鱿鱼产品货架期品质的影响
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- 英文论文题名：Effect of biological preservative on quality of instant squid product shelf-life
- 论文作者：涂钰 ; 孔繁东 ; 焦阳
- 英文论文作者：Tu Yu ; Kong Fandong ; Jiao Yang ; Food Science and Technology ; Dalian Polytechnic University
- 年：2016
- 作者机构：辽宁省大连工业大学食品学院;
- 论文关键词：鱿鱼 ; 冷藏 ; 货架期 ; 乳酸链球菌素 ; 纳他霉素
- 英文论文关键词：squid ; frozen ; shelf-life ; nisin ; natamycin
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS254.4
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：1
- 文件大小：48k
- 原文格式：O
- 会议级别：全国
摘要
为了寻求可以延长即食海产品货架期的新方法,本实验以鱿鱼为原料,通过添加生物防腐剂纳他霉素和乳酸链球菌素,在确定的工艺流程制作出即食海产品,并在4℃C的贮藏条件下,对其pH值、挥发性盐基氮、大肠杆菌、菌落总数及感官指标进行测定,确定即食海产品的货架期。结果表明,未加生物防腐剂的鱿鱼货架期为12天,添加乳酸链球菌素额鱿鱼货架期为13天,添加纳他霉素鱿鱼货架期为24天,添加复合防腐剂(乳酸链球菌素+纳他霉素)鱿鱼货架期为25天,纳他霉素延长货架期的效果优于乳酸链球菌素,两个结合使用的效果最好。研究说明,纳他霉素和乳酸链球菌素作为生物防腐剂,可以有效地保持即食鱿鱼的品质,是具有潜在开发价值的、安全绿色的天然食品添加剂。
In order to seek a new method can prolong the shelf life of instant seafood.In this experiment,squid as raw material by determining the instant process to produce seafood,and under storage conditions 4t,and its pH value,volatile basic nitrogen,colon coli,total number of colonies and sensory indicators were measured to determine the shelf life of ready to eat seafood.The results showed that the shelf life of instant seafood;spicy squid shelf life of 14 days,squid flavor shelf life of 12 days,plus Nisin squid shelf life of 13 days,Ghana Natamycin squid shelf life of 24 days,plus compound antiseptic(Nisin +Natamycin) squid shelf life of 25 days.Natamycin is better and two combined use of effect is the best.The research indicated that Natamycin and Nisin as a biological preservative can effectively maintain the quality of ready to eat squid,is a potential exploitation value,safety green natural food additive.
In order to seek a new method can prolong the shelf life of instant seafood.In this experiment,squid as raw material by determining the instant process to produce seafood,and under storage conditions 4t,and its pH value,volatile basic nitrogen,colon coli,total number of colonies and sensory indicators were measured to determine the shelf life of ready to eat seafood.The results showed that the shelf life of instant seafood;spicy squid shelf life of 14 days,squid flavor shelf life of 12 days,plus Nisin squid shelf life of 13 days,Ghana Natamycin squid shelf life of 24 days,plus compound antiseptic(Nisin +Natamycin) squid shelf life of 25 days.Natamycin is better and two combined use of effect is the best.The research indicated that Natamycin and Nisin as a biological preservative can effectively maintain the quality of ready to eat squid,is a potential exploitation value,safety green natural food additive.
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