| 蒸煮贻贝冰温贮藏保鲜剂的筛选、优化及评价 |
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| 引用本文： | 吕艳霞,吴 越,王 汉,张泽坤,王坤美,罗红宇,杨 涛.蒸煮贻贝冰温贮藏保鲜剂的筛选、优化及评价[J].食品安全质量检测技术,2022,13(22):7391-7398. |
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| 作者姓名： | 吕艳霞 吴 越 王 汉 张泽坤 王坤美 罗红宇 杨 涛 |
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| 作者单位： | 浙江海洋大学食品与药学学院,浙江海洋大学食品与药学学院,浙江海洋大学食品与药学学院,浙江海洋大学食品与药学学院,浙江海洋大学食品与药学学院,浙江海洋大学食品与药学学院,烟台市海洋经济研究院 |
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| 基金项目： | 浙江舟山群岛新区“5313”行动计划科技创业领军人才项目、国家海洋公益性行业科研项目(201305016) |
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| 摘 要： | 目的：筛选用于改善冰温贮藏贻贝品质、延长贻贝保质期的生物保鲜剂,对复合保鲜剂的配方及保鲜工艺进行优化,并评价其保鲜效果。方法：通过测定保鲜剂作用于贻贝优势腐败菌的抑菌圈大小,筛选出抑菌效果较强的保鲜剂,运用响应面法优化复合保鲜剂配方,采用肉汤稀释法测定最小抑菌浓度(minimum inhibitory concentration,MIC)；利用正交试验确定复合保鲜剂用于蒸煮贻贝保鲜的最佳工艺；通过测定蒸煮贻贝冰温贮藏8天后的感官评分、pH值、挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、菌落总数、汁液流失率来评价复合保鲜剂的效果。结果：筛选出的三种保鲜剂分别为溶酶菌、乳酸链球菌素和丁香酚,复合保鲜剂对枯草芽孢杆菌和假单胞菌的MIC分别为16 μg/mL、8 μg/mL,复合保鲜剂的优化配方(质量分数)为溶菌酶4%、乳酸链球菌素2%和丁香酚0.75%,最佳保鲜工艺为保鲜剂溶液pH 5.5、料液比1:2.5（m:V）,浸泡时间60 min,采用优化的配方和工艺用于蒸煮贻贝的冰温贮藏,贻贝品质的综合评分为空白样品的2倍。结论：复合保鲜剂可以有效改善蒸煮贻贝在冰温贮藏条件下的鲜度和品质,延长保质期,从而拓宽物流范围。
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| 关 键 词： | 蒸煮贻贝 复合保鲜剂 配方优化 综合评分 |
| 收稿时间： | 2022/9/19 0:00:00 |
| 修稿时间： | 2022/11/8 0:00:00 |
Screening, optimization and evaluation of ice temperature preservation agents for steamed mussels |
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| LV Yan-Xi,WU Yue,WANG Han,ZHANG Ze-Kun,WANG Kun-Mei,LUO Hong-Yu,YANG Tao.Screening, optimization and evaluation of ice temperature preservation agents for steamed mussels[J].Food Safety and Quality Detection Technology,2022,13(22):7391-7398. |
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| Authors: | LV Yan-Xi WU Yue WANG Han ZHANG Ze-Kun WANG Kun-Mei LUO Hong-Yu YANG Tao |
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| Affiliation: | Key Laboratory of Key Technology Research on Health Risk Factors of Seafood in Zhejiang Province, College of Food and Pharmacy, Zhejiang Ocean University; China,Key Laboratory of Key Technology Research on Health Risk Factors of Seafood in Zhejiang Province,College of Food and Pharmacy,Zhejiang Ocean University;China,Key Laboratory of Key Technology Research on Health Risk Factors of Seafood in Zhejiang Province,College of Food and Pharmacy,Zhejiang Ocean University;China,Key Laboratory of Key Technology Research on Health Risk Factors of Seafood in Zhejiang Province,College of Food and Pharmacy,Zhejiang Ocean University;China,Key Laboratory of Key Technology Research on Health Risk Factors of Seafood in Zhejiang Province,College of Food and Pharmacy,Zhejiang Ocean University;China,Key Laboratory of Key Technology Research on Health Risk Factors of Seafood in Zhejiang Province, College of Food and Pharmacy, Zhejiang Ocean University; China,Yantai Marine Economic Research Institute |
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| Abstract: | |
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| Keywords: | cooking mussels compound preservative formula optimization comprehensive score |
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