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| 白鲢鱼复合腌制保鲜剂的研究 | |
| 引用本文： | 吴正奇,凌秀菊,朱有良. 白鲢鱼复合腌制保鲜剂的研究[J]. 食品科学, 2007, 28(4): 345-347 |
| 作者姓名： | 吴正奇 凌秀菊 朱有良 |
| 作者单位： | 1. 湖北工业大学生物工程学院,湖北,武汉,430068 2. 湖北工业大学化学与环境工程学院,湖北,武汉,430068 3. 湖北鄂州武昌鱼工贸公司,湖北,武汉,436000 |
| 摘 要： | 本文采用平板菌落记数法,研究了甘氨酸、富马酸、山梨酸和葡萄糖酸内酯及其复合物对白鲢鱼腌制过程中微生物的抑制效果,测出其半抑菌浓度(IC_(50))分别为:甘氨酸IC_(50)=0．172%、富马酸IC_(50)=0．431%、山梨酸IC_(50)=0．145%和葡萄糖酸内酯IC_(50)=0．205%;甘氨酸、山梨酸、富马酸和葡萄糖酸内酯复合使用能产生十分显著的抗菌协同作用,复合物的IC_(50)只相当于四者IC_(50)总量的35．0%,能大幅度地降低四者单独使用时的IC_(50),并且复合物还具有提高风味、改善质构、增强弹性和抗油脂氧化等多种功能。 |
| 关 键 词： | 白鲢鱼 复合防腐保鲜剂 半抑菌浓度(IC50) |
| 文章编号： | 1002-6630（2007）04-0345-03 |
| 修稿时间： | 2006-05-11 |
Biological Study on Complex Preservatives of High Safety for Salt-pickl Fresh Water Fish |
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| WU Zheng-qi,LING Xiu-jü,ZHU You-liang. Biological Study on Complex Preservatives of High Safety for Salt-pickl Fresh Water Fish[J]. Food Science, 2007, 28(4): 345-347 | |
| Authors: | WU Zheng-qi LING Xiu-jü ZHU You-liang |
| Affiliation: | 1 .College of Bio-engeering, Hubei University of Technology, Wuhan 430068, China; 2.College of Chemical and Environment Engeering, Hubei University of Technology, Wuhan 430068, China; 3.Hubei Wuchanguu Industrial and Trade Company, Wuhan 436000, China |
| Abstract: | In this paper,plate count was adopted to detect the biological inhibiting effects of several preservatives such as gluconolactone,fumaric acid,glycine and so rbic acid,against the microorganism on fresh water fish.The results showed that the optimum half inhibit concentrations(IC_(50))are:the gluconolactone IC_(50)0.205%,the fumaric acid IC_(50)0 0.431%,the glycine IC_(50) 0.172%,and the sorbic acid IC_(50)0.145%.The complex consisting of gluconolactone,fumaric acid,glycine and sorbic acid can reduce IC_(50)to 35%.It is not only much more effective in preservation,but also in enhancing texture,anti-oxidation of fish oil and improsing flavor of the fish products. |
| Keywords: | fresh water fish complex preservative half inhibit concentration(IC_(50)) |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |