天然乳酸菌肽保鲜剂对青占鱼保鲜效果研究  

Research of the Biological Preservative of Nisin on Pneumatophorus japonicus

作　　者：裘帅波[1] 黄巧珍[1] 裘观容[1] 关丽萍[1] 

机构地区：[1]浙江海洋学院食品与药学学院医学院,舟山316000

出　　处：《食品工业》2013年第4期45-48,共4页The Food Industry

基　　金：舟山市科技计划项目(No2011C22048);浙江海洋学院大学生科技创新项目(2012年)

摘　　要：研究以乳酸菌肽为保鲜剂对青占鱼的冷藏保鲜效果,将青占鱼在不同浓度的乳酸菌肽保鲜液中浸渍,置于(4±1)℃下贮藏,以感官评价、pH、细菌总数、TVB-N为鲜度指标来测定的乳酸菌肽保鲜效果。结果表明:在冷藏期中,经乳酸菌肽保鲜液处理后的青占鱼感官品质优于未经处理的对照组,pH、细菌总数与TVB-N明显较对照组低。乳酸菌肽保鲜液抑菌效果好,采用0.5 g/L乳酸菌肽保鲜液浸渍处理的青占鱼,在第8 d其感官品质无显著变化,且比对照组延长了4～5 d的货架期。The fresh-keeping effects of Nisin Pneumatophorus japonicus under the cold storage was studied. The fillets of Pneumatophorus japonicus were immersed in the different concentration of Nisin solution and stored at （4±1） ℃. The sensory evaluation, pH, the total bacterial counts and total volatile basic nitrogen （TVB-N） were used to determine the changes of fish quality during cold storage. The results indicated that during cold storage, pH value, the total bacterial count, and TVB-N of Pneumatophorusjaponicus fillets processed by Nisin were much lower than the control, the sensory scores were higher than that of control. The Nisin fresh-keeping solution had great antibacterial effect, if the fillets of Pneumatopho- rus japonicus are immersed in 0.5 g/L of Nisin fresh-keeping solution. The shelf life of fillet will be extended 4-5 d longer than that of control and keep its sensory quality till to the 8th d.

关 键 词：乳酸菌肽 青占鱼 保鲜 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]