副干酪乳杆菌坚韧亚种FX-6发酵提取物对鲜虾的保鲜评价

将经过0.5%FX-6发酵提取物浸泡处理的鲜虾于4℃冷藏,隔天测定其p H、TVB-N值、细菌总数等鲜度指标及进行感官评价。同时,以相同浓度的山梨酸钾、乳酸链球菌素为阳性对照组。实验结果表明:随着鲜虾冷藏时间的延长,其p H、TVB-N值、细菌总数等鲜度指标均出现不同程度的上升,以TVB-N值为25 mg/100 g和菌落总数为106 CFU/g作为判断货架期终点的界限,空白对照组冷藏第6 d时其TVB-N值和菌落总数已超过界限,0.5%山梨酸钾、0.5%乳酸链球菌素组第8 d时超过界限,而0.5%FX-6发酵提取物组则在第10 d时才超过界限。因此,综合各项鲜度指标及感官评分可知,经过0.5%山梨酸钾、0.5%乳酸链球菌素处理后的鲜虾的货架期可由4 d延长至6 d,而0.5%FX-6发酵提取物能够延长鲜虾货架期至8 d。说明0.5%FX-6发酵提取物对鲜虾具有较好的保鲜效果,优于0.5%山梨酸钾、0.5%乳酸链球菌素。 

Preservation of Lactobacillus paracasei subsp. tolerans FX-6 fermented extracts on shrimp

The total bacterial count,p H value,content of total volatile basic nitrogen(TVB-N) and sensory evaluation were measured, the preservative effects of distilled water, 0.5% FX-6 fermented extracts, 0.5% potassium sorbate and 0.5% nisin on shrimp were investigated respectively during storage at 4 ℃. The results showed that the total bacterial count, p H value and TVB- N of shrimp increased during storage, the TVB- N of25 mg/100 g and the total bacterial count of 10~6 CFU/g could be adopted to judge the end of shelf-life. The shrimp of distill water group reached the edible limit of 25 mg/100 g and 10~6 CFU/g at day 6,the 0.5%potassium sorbate and 0.5% nisin group reached the edible limit at day 8,however,the 0.5% FX-6 fermented extracts group reached the edible limit at day 10. Therefore,the 0.5% potassium sorbate and 0.5% nisin could extend the shelf life of shrimp 2 d,but the 0.5% FX-6 fermented extracts could extend the shelf life of shrimp4 d. The 0.5% FX-6 fermented extracts had better fresh-keeping effects on shrimp than 0.5% potassium sorbate and 0.5% nisin.