甲基营养型芽孢杆菌抗菌肽对罗非鱼片保鲜效果的研究  

Study on fresh-keeping effect of antimicrobial peptides from Bacillus methylotrophilus in Tilapia fillet preservation

作　　者：吴燕燕[1] 张岩[1,2] 李来好[1] 杨贤庆[1] 王晶[1,2] 

机构地区：[1]中国水产科学研究院南海水产研究所,国家水产品加工技术研发中心,农业部水产品加工重点实验室,广东广州510300 [2]上海海洋大学,上海201306

出　　处：《食品工业科技》2013年第2期315-318,共4页Science and Technology of Food Industry

基　　金：国家科技支撑项目(2012BAD28B05);广东省科技计划项目(2011B031200009);公益性行业(农业)科研专项(201303086);国家现代农业产业技术体系(CARS-49);广西科学研究与技术开发计划项目(11107005-2)

摘　　要：研究了甲基营养型芽孢杆菌抗菌肽对罗非鱼片的防腐保鲜效果。将罗非鱼片经过甲基营养型芽孢杆菌抗菌肽处理之后检测罗非鱼片的菌落总数、感官品质和理化指标的变化并与空白组对照。结果表明,甲基营养型芽孢杆菌F35抗菌肽处理组可使罗非鱼片的保质期延长4d以上,其最佳保鲜浓度为1.5%～2.0%。说明甲基营养型芽孢杆菌抗菌肽作为冷却肉的生物保鲜剂,具有广阔的应用前景。This study focused on fresh-keeping effect of antimicrobial peptides from Bacillus methylotrophilus in Tilapia fillet preservation. The total plate count,sensory quality,physical and chemical indicators of Tilapia fillets which were soaked in antimicrobial peptides from Bacillus methylotrophilus were detected in the experiment. The results showed that the shelf life of the samples test group could be prolonged at least 4d and the optimum concentration was 1.5 to 2.0 percent. As a biological preservative of chilled meat the antimicrobial peptides from Bacillus methylotrophilus F35 had broad application prospects.

关 键 词：甲基营养型芽孢杆菌 抗菌肽 罗非鱼片 保鲜 生物防腐剂 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]