响应面法优化鲳鱼复合生物保鲜剂配方

为了保持鲳鱼块的食用品质，延长货架期，利用响应面Box-Behnken试验设计对茶多酚、溶菌酶和壳聚糖生物保鲜剂进行复配优化，建立以挥发性盐基氮（total volatile basis nitrogen，TVB-N）含量为响应值的二次多项式回归模型。并通过感官评定和菌落总数（aerobic plate count，APC）、TVB-N含量、硫代巴比妥酸（thiobarbituricacid，TBA）值、三甲胺（trimethylamine，TMA）含量、pH值和K值等指标测定对最优配比复合保鲜剂保鲜效果进行验证。结果表明：经方差分析和回归拟合，得到复合生物保鲜剂对鲳鱼块贮藏品质的最佳质量分数配比为：茶多酚1.35%、溶菌酶0.054%和壳聚糖1.38%，且溶菌酶与壳聚糖、茶多酚与壳聚糖对响应值存在显著的交互作用（P＜0.05）。该复合保鲜剂能够显著抑制微生物的生长（P＜0.05），有效降低贮藏过程中TVB-N含量、TBA值、TMA含量，显著延缓鲳鱼块品质的变化，货架期较对照组（4 ℃冷藏）的5～6 d延长至12 d。

Optimization of Complex Biopreservatives to Improve Quality Preservation of Pomfret Fillet by Response Surface Methodology

The purpose of this study was to optimize complex preservatives consisting of tea polyphenols, lysozyme and
chitosan using response surface methodology based on Box-Behnken experimental design to improve quality preservation
of pomfret fillets and prolong their shelf life. A quadratic polynomial regression model was established with total volatile
basic nitrogen (TVB-N) as the response value. The results indicated that the best formulation of complex preservative was
composed of 1.35% tea polyphenols, 0.054% lysozyme and 1.38% (m/m) chitosan by analysis of variance and regression
fitting. Tea polyphenols and chitosan, as well as lysozyme and chitosan had a significant interactive effect on the quality
of pomfret fillets during storage (P < 0.05). TVB-N, aerobic plate count (APC), thiobarbituric acid (TBA), trimethylamine
(TMA), pH and K value of pomfret fillets treated with the optimized complex preservative were determined and their sensory
scores were evaluated during storage at 4 ℃. The results showed that the optimal complex preservative could significantly
reduce the contents of TVB-N, TBA and TMA, and inhabit the growth of microorganisms (P < 0.05). Hence the complex
preservative could effectively delay the deterioration of pomfret fillets, prolonging the shelf life to 12 days compared to 5–6
days for the control group.