| 复合生物保鲜剂对缢蛏保鲜效果的研究 |
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| 引用本文： | 张辉,李丽娜,刘红英. 复合生物保鲜剂对缢蛏保鲜效果的研究[J]. 食品科学, 2012, 33(14): 286-289 |
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| 作者姓名： | 张辉 李丽娜 刘红英 |
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| 作者单位： | 河北农业大学海洋学院 |
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| 基金项目： | 国家海洋局海洋公益性行业科研专项(2012418031) |
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| 摘 要： | 缢蛏肉用复合生物保鲜剂处理，进行冷藏(0～2℃)试验，观察其感官指标的变化，测定其在此过程中硫代巴比妥酸(TBA)、游离脂肪酸(FFA)、挥发性盐基氮(TVBN)、Ca2+-ATPase值等生化指标的变化。结果表明： 在冷藏过程中，螠蛏肉使用复合生物保鲜剂处理的保鲜效果明显好于对照组。几种复合生物保鲜剂配方中C组(溶菌酶0.05%、Nisin 0.02%、甘氨酸7%、山梨酸钾0.07%等)保鲜效果最好，可以较长的延长缢蛏肉的货架期。
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| 关 键 词： | 缢蛏 生物保鲜剂 冷藏 |
| 收稿时间： | 2012-02-16 |
Fresh-Keeping Effect of Complex Biological Preservatives on Sinonovacula constricta |
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| ZHANG Hui,LI Li-na,LIU Hong-ying. Fresh-Keeping Effect of Complex Biological Preservatives on Sinonovacula constricta[J]. Food Science, 2012, 33(14): 286-289 |
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| Authors: | ZHANG Hui LI Li-na LIU Hong-ying |
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| Affiliation: | (College of Ocean,Agricultural University of Hebei,Qinhuangdao 066000,China) |
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| Abstract: | Sinonovacula constricta was treated with complex biological preservatives and then stored in cold environment (0－2 ℃). The fresh-keeping effect of complex biological preservatives on Sinonovacula constricta was evaluated by determining the changes of thibabituric acid (TBA), free fatty acid (FFA), total volatile basic nitrogen (TVBN) and Ca2+-ATPase during the storage process. The results showed that complex biological preservatives revealed an obvious fresh-keeping effect on Sinonovacula constricta during the cold storage.The preservative composed of 0.05% lysozyme, 0.02% Nisin, 7% glycine and 0.07% potassium sorbate had the best fresh-keeping efficiency and could significantly prolong the shelf life of Sinonovacula constricta. |
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| Keywords: | Sinonovacula constricta biological preservatives cold storage |
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