果胶酶解物对大菱鲆鱼肉保鲜效果的研究  

The freshness-keeping effect of pectin hydrolysate on scophthatmus maximus flesh

作　　者：赵前程[1] 王丹[1] 谢智芬[1] 李伟[1] 佟长青[1] 何运海[1] 刘聪[1] 

机构地区：[1]大连水产学院食品工程学院辽宁省水产品加工与综合利用重点开发实验室,大连116023

出　　处：《食品科技》2008年第3期243-245,共3页Food Science and Technology

摘　　要：果胶资源丰富,价格低廉,在食品中得到广泛应用。水产品保鲜一直是研究热点,最新的研究结果显示寡糖具有一定的防腐作用,因此以果胶为原料,开发新型天然保鲜剂具有十分重要的意义。以果胶为原料,通过采用酶解法,制备出果胶酶解物,用于鲜活大菱鲆鱼肉的保鲜的研究,通过细菌总数和挥发性盐基氮质量指标测定,评价了果胶酶解物对大菱鲆鱼肉保鲜效果。结果表明:果胶降解物具有明显的保鲜效果。果胶浓度2%、酶量5%、酶解时间4 h的果胶降解物的保鲜效果最佳,在4℃条件下,贮藏2周后,大菱鲆鱼肉中的细菌总数和挥发性盐基氮分别为3×104 cfu/mL和22 mg/100g;经过3周贮藏后,挥发性盐基氮为26 mg/100 g。因此,果胶降解物可以应用于水产品的保鲜。Pectin, a rich and cheap resource, has been extensively applied in food industry. Research has been focused on the freshness keeping of the aquatic products, recent findings showed that oligosaccharides could be applied as preservative, therefore, it is of great importance to develop a new freshness keeping agent. The pectin hydrolysates from pectin were prepared by adopting enzymatic hydrolysis and their effects on freshness-keeping of fresh turbot flesh by testing total viable number of bacteria （TVN） and total volatile base nitrogen （TVB-N） were studied. The results indicated that the hydrolysates demonstrated good effects of freshness keeping on the fresh flesh of the turbot flesh. The optimum pectin concentration, enzyme consumed and hydrolysis time were 2%, 5% and 4 h, respectively. 3×10^4 cfu/mL of TVN was observed after two weeks storage at 4 ℃, and 26 mg/100 g of TVB-N was found after 3 weeks storage at 4 ℃.

关 键 词：果胶 酶解物 保鲜 大菱鲆鱼 效果 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]