生物保鲜对牡蛎冷藏保鲜效果的研究  

Fresh-keeping Effect of Biological Preservatives and Coating on Oyster Cryopreservation

作　　者：张观科[1] 刘红英[2] 齐凤生[2] 

机构地区：[1]河北农业大学食品科技学院,河北保定071000 [2]河北农业大学海洋学院,河北秦皇岛066000

出　　处：《水产科学》2012年第10期611-615,共5页Fisheries Science

基　　金：国家海洋局海洋公益性行业科研专项经费(200805046)

摘　　要：对牡蛎采用复合生物保鲜剂处理和涂膜处理,在冷藏条件下(0～2℃)进行保鲜贮藏试验,探讨其在此过程中硫代巴比妥酸、游离脂肪酸、总挥发性盐基氮、Ca2+-ATPase等生化指标的变化。试验结果表明,冷藏条件下使用复合生物保鲜剂和涂膜处理,牡蛎的硫代巴比妥酸、游离脂肪酸、总挥发性盐基氮、Ca2+-ATPase等值明显优于对照组。据此可知,生物保鲜、涂膜保鲜在牡蛎冷藏保鲜过程中能有效地减缓脂肪氧化和蛋白质降解,延缓腐败变质。Oyster treated and coated by biological preservatives was stored at ambient temperature of 0~2 ℃ to monitor the changes in contents of thiobarbituric acid（TBA）,free fatty acids（FFA）,and total volatile nitrogen（TVBN） and activity of Ca2＋-ATPase during the cryopreservation.The results showed that the biological preservatives and coating were shown to have better storage than the control group for the oyster.Therefore,it is considered that biological preservation,and coating preservation of oyster in cryopreservation process can effectively slow down the fat oxidation and protein degradation,retard spoilage,so as to extending the shelf-life of toyster.

关 键 词：牡蛎 生物保鲜 涂膜保鲜 冷藏 

分 类 号：S983[农业科学—捕捞与储运]