不同防腐剂对烤制鱿鱼片贮藏品质的影响

为了延长烤制鱿鱼片的货架期，本文采用37 ℃加速破坏实验，分别研究空白组、添加山梨酸钾组、添加乳酸链球菌素（Nisin）组及添加ε-聚赖氨酸盐组的烤鱿鱼片样品在贮藏7 d中理化指标的变化，考察贮藏过程中烤制鱿鱼片的TVB-N含量、菌落总数、微观结构、pH、色泽的变化，并对其进行感官评价，探究不同防腐剂对烤制鱿鱼片贮藏品质的影响。结果表明:在贮藏的第7 d，乳酸链球菌素处理的烤制鱿鱼片的TVB-N含量比山梨酸钾组、ε-聚赖氨酸盐组、空白组降低了2.35、8.123、9.612 mg·100 g?1；空白组和山梨酸钾处理组烤制鱿鱼的菌落总数在第5 d时超过标准，分别为4.59、4.48 lg CFU·mL?1，ε-聚赖氨酸盐处理组烤制鱿鱼片的菌落总数在第6 d时超过国家标准，含量为5.08 lg CFU·mL?1。乳酸链球菌素处理组烤制鱿鱼片的菌落总数在贮藏过程中没有超过国家标准。不同防腐剂处理的烤制鱿鱼的色泽、质构和感官评分差异显著（P<0.05）。与ε-聚赖氨酸盐和山梨酸钾相比，乳酸链球菌素能有效的抑制烤制鱿鱼TVB-N含量、菌落总数的上升，且能减缓烤制鱿鱼质构和色泽的变化，使烤制鱿鱼保持良好的感官性状，是更有利于烤制鱿鱼贮藏的防腐剂。

Effects of Different Preservatives on the Storage Quality of Roasted Flake

To prolong the shelf life of roasted squid fillets, different preservatives including potassium sorbate, nisin and poly-lysine were utilized through 37 ℃ accelerated experiments to investigate its effect on quality of roasted squid fillets during seven days storage. Changes of TVB-N content, total microbial colony, microstructure, pH and color were evaluated. Sensory evaluation was also used to study the effects of different preservatives on the storage quality of roasted flake. Results showed that on the 7th day of storage, compared with grilled squid slices treated by potassium sorbate and ε-polylysine group and untreated group, the content of TVB-N in the grilled squid slices treated by nisin decreased by 2.35, 8.123 and 9.612 mg·100 g?1 respectively. The total number of colonies in control group and potassium sorbate treatment group exceeded the national standard at the 5th day, which was 4.59 and 4.48 lg CFU·mL?1. The total number of colonies in ε-polylysine treatment group exceeded the national standard at the 6th day, with the content of 5.08 lg CFU·mL?1. The total number of bacterial colonies in the nisin treated group did not exceed the national standard during storage. The color, texture and sensory scores of grilled squid treated with different preservatives were significantly different (P<0.05). Compared with ε-polylysine and potassium sorbate, nisin could effectively inhibit the increase of the content of TVB-N and the total number of colonies, slow down the changes of texture and color of the grilled squid, and maintain the grilled squid with good sensory properties, which was more beneficial to the storage of the grilled squid.