一种复合型生物保鲜剂在牡蛎保鲜中的应用研究  

Application of A New Compound Biopreservative in Storage of Oyster

作　　者：曹荣[1] 薛长湖[1] 刘淇[2] 李兆杰[1] 薛勇[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003 [2]黄海水产研究所,山东青岛266003

出　　处：《食品科学》2008年第11期653-655,共3页Food Science

基　　金：新世纪优秀人才支持计划项目(NCET-04-0642);农业部公益性行业科研专项(nyhyzx07-047)

摘　　要：研制一种复合型天然防腐保鲜剂,该保鲜剂在牡蛎保鲜方面有很好的作用,可以将牡蛎的货架期延长近1倍,并改变了牡蛎冷藏过程中优势腐败菌的种类。在货架期终点时,对照组的优势腐败菌为假单胞菌(Pseudomonas),比例为53%;保鲜剂组的优势菌为乳酸球菌(Lactococcus),比例为70%。A new biopreservative was developed, which has excellent effect on extending shelf-life of oysters. The microflora of oysters treated by the biopreservative is altered during the storage at 5 ℃. At the end of shelf-life, Pseudomonas is found to be the dominant spoilage bacterium for the control samples, which accounts for was 53%; Lactococcus is the dominant bacterium for the treated samples, which accounts for 70%.

关 键 词：太平洋牡蛎 复合型天然防腐保鲜剂 货架期 细菌菌相 

分 类 号：TS205[轻工技术与工程—食品科学]