溶菌酶对带鱼冷藏保鲜效果的影响  

The Fresh-keeping Effect of Lysozyme on Trichiurus haumela under Cold Storage

作　　者：蓝蔚青[1] 谢晶[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《湖南农业科学》2010年第9期114-118,共5页Hunan Agricultural Sciences

基　　金：国家"十一五"科技支撑计划项目(2006BAD30B03);上海市"科技创新行动计划"2008年度生物医药和农业科技领域重点科技项目(08391911500);上海市教育委员会重点学科建设项目(J50704)

摘　　要：研究了冷藏4±1℃条件下,溶菌酶(Lysozme)对带鱼的保鲜效果。将带鱼清理、洗净后分段,在不同浓度的溶菌酶保鲜液中浸渍5 min,沥干后装入保鲜袋,置于4±1℃温度下贮藏。以感官评分、细菌总数、pH值、挥发性盐基氮(total volatile base nitrogen,TVB-N值)与硫代巴比妥酸(2-thilbarbituric acid,TBA值)等作为质量指标,测定带鱼冷藏过程中的品质变化。结果表明:在冷藏期中,经溶菌酶保鲜液处理后的带鱼段感官品质优于未经处理的对照组,细菌总数、pH值、TVB-N值与TBA值明显较对照组低。溶菌酶保鲜液抑菌效果好,采用0.5 g/L溶菌酶保鲜液浸渍处理带鱼,在第8天其感官品质无显著变化,且比对照组延长了3～4 d的二级鲜度货架期。The fresh-keeping effect of lysozyme on Trichiurus haumela under the cold storage（4＋1℃） was studied.After being gutted and washed,the fillets of Trichiurus haumela were immersed in different concentration of lysozyme solution for 5 min.And then,they were packed in PE plastics and stored at 4＋1℃.The sensory scores,total bacterial count,pH values,total volatile basic nitrogen（TVB-N） and 2-thiobarbituric acid（TBA） were used to determine the changes of fish quality during cold storage.The results indicated that during cold storage,the total bacterial count,pH value,TVB-N and TBA of Trichiurus haumela fillets processed by lysozyme were much lower than those of the control,but the sensory scores were higher than that of control;the lysozyme fresh-keeping solution had great antibacterial effect,if the fillets of Trichiurus haumela are immersed in 0.5 g/L of lysozyme fresh-keeping solution,the shelf life of fillet will be extended 3~4 days longer than that of control and keep its sensory quality till to the eighth day.

关 键 词：带鱼 溶菌酶 冷藏 保鲜 生物保鲜剂 

分 类 号：S983[农业科学—捕捞与储运]