| 复合保鲜剂对美国红鱼调理鱼片贮藏品质的影响 |
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| 引用本文： | 郑玉秀,周斌,王明,魏旭青,韩英,孙彤,谢晶,励建荣.复合保鲜剂对美国红鱼调理鱼片贮藏品质的影响[J].现代食品科技,2019,35(6):191-199. |
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| 作者姓名： | 郑玉秀 周斌 王明 魏旭青 韩英 孙彤 谢晶 励建荣 |
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| 作者单位： | 渤海大学食品科学与工程学院,辽宁省食品安全重点实验室,辽宁锦州121013;生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013;浙江新银象生物工程有限公司,浙江台州,318000;上海海洋大学食品学院,上海,201306 |
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| 基金项目： | 国家重点研发计划项目（2016YFD0400805）；国家自然科学基金资助项目（31371858） |
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| 摘 要： | 为提高美国红鱼调理鱼片的贮藏品质,本研究采用乳酸链球菌素(Nisin)、ε-聚赖氨酸盐酸盐及其复合保鲜剂处理鱼片,评价了保鲜剂对鱼片鲜度指标的影响。研究结果表明,调理液浸渍处理可显著延缓调理鱼片的菌落总数、TVB-N值、TBA值、p H等鲜度指标的变化,但会造成调理鱼片的汁液流失率增加。施加乳酸链球菌素(Nisin)、ε-聚赖氨酸盐酸盐均能抑制调理鱼片内微生物的生长,显著延缓调理鱼片TVB-N值、TBA值的变化。经复合保鲜剂处理后,调理鱼片各项鲜度指标均有改善,在贮藏过程中,施加复合保鲜剂的调理鱼片的菌落总数低于同期单独施加一种保鲜剂的样品0.03～0.34 log CFU/g,且可有效延缓鱼体内蛋白质分解和脂肪氧化,减少调理鱼片的汁液流失,表明复合保鲜剂的保鲜性能更优,可有效延长调理鱼片的货架期。
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| 关 键 词： | 复合保鲜剂 美国红鱼 鱼片 Nisin ε-聚赖氨酸盐酸盐 |
| 收稿时间： | 2018/12/27 0:00:00 |
Effect of Composite Preservatives on the Storage Quality of Sciaenops ocellatus Conditioned Fillets |
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| ZHENG Yu-xiu,ZHOU Bin,WANG Ming,WEI Xu-qing,HAN Ying,SUN Tong,XIE Jing and LI Jian-rong.Effect of Composite Preservatives on the Storage Quality of Sciaenops ocellatus Conditioned Fillets[J].Modern Food Science & Technology,2019,35(6):191-199. |
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| Authors: | ZHENG Yu-xiu ZHOU Bin WANG Ming WEI Xu-qing HAN Ying SUN Tong XIE Jing and LI Jian-rong |
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| Affiliation: | (1.College of Food Science and Engineering, Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou 121013, China)(2.National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China),(3.Zhejiang Silver-Elephant Bioengineering Co. Ltd., Taizhou 318000, China),(1.College of Food Science and Engineering, Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou 121013, China)(2.National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China),(1.College of Food Science and Engineering, Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou 121013, China)(2.National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China),(1.College of Food Science and Engineering, Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou 121013, China)(2.National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China),(1.College of Food Science and Engineering, Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou 121013, China)(2.National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China),(4.College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) and (1.College of Food Science and Engineering, Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou 121013, China)(2.National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China) |
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