复合生物保鲜剂对缢蛏保鲜效果的研究  

Fresh-Keeping Effect of Complex Biological Preservatives on Sinonovacula constricta

作　　者：张辉[1] 李丽娜[1] 刘红英[1] 

机构地区：[1]河北农业大学海洋学院,河北秦皇岛066000

出　　处：《食品科学》2012年第14期286-289,共4页Food Science

基　　金：国家海洋局海洋公益性行业科研专项(2012418031)

摘　　要：缢蛏肉用复合生物保鲜剂处理,进行冷藏(0～2℃)试验,观察其感官指标的变化,测定其在此过程中硫代巴比妥酸(TBA)、游离脂肪酸(FFA)、挥发性盐基氮(TVBN)、Ca2+-ATPase值等生化指标的变化。结果表明:在冷藏过程中,螠蛏肉使用复合生物保鲜剂处理的保鲜效果明显好于对照组。几种复合生物保鲜剂配方中C组(溶菌酶0.05%、Nisin 0.02%、甘氨酸7%、山梨酸钾0.07%等)保鲜效果最好,可以较长的延长缢蛏肉的货架期。Sinonovacula constricta was treated with complex biological preservatives and then stored in cold environment （0 -2℃）. The fresh-keeping effect of complex biological preservatives on Sinonovacula constricta was evaluated by determining the changes of thibabituric acid （TBA）, free fatty acid （FFA）, total volatile basic nitrogen （TVBN） and Ca2＋-ATPase during the storage process. The results showed that complex biological preservatives revealed an obvious fresh-keeping effect on Sinonovacula constricta during the cold storage.The preservative composed of 0.05% lysozyme, 0.02% Nisin, 7% glycine and 0.07% potassium sorbate had the best fresh-keeping efficiency and could significantly prolong the shelf life of Sinonovacula constricta.

关 键 词：缢蛏 生物保鲜剂 冷藏 

分 类 号：S983[农业科学—捕捞与储运]