牡蛎壳源丙酸钙对罗非鱼肉防腐保鲜作用研究  

Study on the fresh-keeping effects of calcium propionate(from Oyster shells) on Tilapia meat

作　　者：苗建银[1,2] 曾祥震[2] 陈艳辉[2] 李超柱[2] 陈美花[2] 甘雄 曹庸[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]钦州学院海洋学院,广西钦州535000

出　　处：《食品工业科技》2013年第18期311-313,317,共4页Science and Technology of Food Industry

基　　金：广西教育厅科研项目(201106LX542);北部湾海洋保护与开发利用实验室科研项目(H YSYS-YB02);2012年度广西高等学校重点资助科研项目(201202ZD089);国家自然科学基金资助项目(31171768);广西教育厅立项项目(2013LX162)

摘　　要：研究了牡蛎壳源丙酸钙对罗非鱼肉的防腐保鲜作用。通过测定菌落总数、pH、TVB-N值、TBA和感官评价,对比分析了蒸馏水处理和不同浓度丙酸钙浸泡处理后罗非鱼肉在4℃贮藏期间的品质变化。结果表明,牡蛎壳源丙酸钙对罗非鱼肉具有防腐保鲜效果,并随着丙酸钙的浓度增加而增强,以5%效果较好。通过对牡蛎壳源丙酸钙抑菌作用的研究,可以减少牡蛎壳资源的浪费,提高鱼肉的贮藏期限。The fresh-keeping effects of calcium propionate from Oyster shells were researched on tilapia meat. Through measuring the total bacterial count, pH value,content of total volatile basic nitrogen （TVB-N）,TAB and sensory evaluation, the fresh-keeping effects of distilled water and different concentrations of calcium propionate on tilapia meat were investigated respectively during storage at 4℃. The results showed that the calcium propionate had apparent fresh-keeping effects on tilapia meat and the effects were enhanced with the concentration increasing ,and the 5% concentration was better. This study could reduce the waste of Oyster shell resource and improve the shelf life of tilapia meat.

关 键 词：牡蛎壳 丙酸钙 罗非鱼肉 防腐保鲜 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]