| 鱿鱼鱼精蛋白的抑菌作用及在保鲜中的应用 |
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| 引用本文： | 李燕,汪之和,王麟,宋倩禺.鱿鱼鱼精蛋白的抑菌作用及在保鲜中的应用[J].食品科学,2004,25(10):80-84. |
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| 作者姓名： | 李燕 汪之和 王麟 宋倩禺 |
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| 作者单位： | 上海水产大学食品学院 |
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| 摘 要： | 以鱿鱼精巢组织为原料,从中分离提取鱼精蛋白。确定其对大肠杆菌、金黄色葡萄球菌的最低抑菌浓度(MIC)后,将其添加到新鲜的鱼糜制品中,研究了pH值、无机成分、有机成分和其他化学物质对鱼精蛋白抑菌活性的影响。结果表明,鱼精蛋白是一种有效的天然食品防腐剂。
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| 关 键 词： | 鱼精蛋白 最低抑菌浓度 抑菌作用 |
| 文章编号： | 1002-6630(2004)10-0080-05 |
Study on Antibacterial Action of Squid Protamine and the Preservation of the Ground Flesh of Fish |
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| LI Yan,WANG Zhi-he,WANG Lin,SONG Qian-yu.Study on Antibacterial Action of Squid Protamine and the Preservation of the Ground Flesh of Fish[J].Food Science,2004,25(10):80-84. |
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| Authors: | LI Yan WANG Zhi-he WANG Lin SONG Qian-yu |
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| Affiliation: | College of Food Science and Technology, Shanghai Fisheries University |
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| Abstract: | This paper used spermatozoa of adult squid as crude material, through a serial processes of extraction, crude productof protamine was yielded and measured the minimum inhibition concentration of squid protamine on E.coli and S.aureus. Theground flesh of fish was added with protamine. In this paper, pH value, inorganic, organic substances and other chemical componentsthat affect antibacterial activity of protamine were studied. The results indicated that protamine was an effective natural foodpreservative. |
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| Keywords: | protamine minimum inhibitory concentration (MIC) antibacterial action |
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