复合生物保鲜剂对扇贝冷藏保鲜的作用  

Preservation Effect of Composite Biological Preservative on Refrigerated Scallops

作　　者：吴雪丽[1] 申亮[2] 刘红英[1,2] 

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：《核农学报》2014年第2期278-284,共7页Journal of Nuclear Agricultural Sciences

基　　金：国家海洋局海洋公益性行业科研专项经费(201205031)

摘　　要：为延长扇贝的货架期,在单一生物保鲜剂试验研究的基础上,选取蜂胶提取液、羧甲基壳聚糖和茶多酚为保鲜剂,在0℃的贮藏环境下对扇贝进行3因素3水平的L9(33)正交试验处理,并对各处理组进行挥发性盐基氮(TVB-N)含量、菌落总数、感官评分和pH值等指标测定,从中筛选出保鲜效果较好的复合型生物保鲜剂。结果表明,各因素对扇贝保鲜效果影响的主次顺序为:茶多酚>羧甲基壳聚糖>蜂胶溶液,最佳复合保鲜剂的配比为:0.2%茶多酚、1.5%羧甲基壳聚糖和0.3%蜂胶提取液。To prolong shelf life of scallops, Propolis Extract, Carboxymethyl Chitosan and Tea Polyphenols were selected as biological preservatives based on study of single biological preservative for L9 （33 ） orthogonal experiment in the preservation of scallops under the storage environment of 0~C , and the total volatile basic nitrogen （TVB-N） , total bacterial count, sensory scores and pH values of each sample group were examined in order to select the most effective composite biological preservative. The results indicate that the order of the preservation effectiveness is Tea Polyphenol 〉 Carboxymethy｜ Chitosan 〉 Propolis Extract, and the optimum composition of the composite biological preservative is： Tea Polyphenol 0.2% , Carboxymethyl Chitosan 1.5% , Propolis Extract 0. 3%.

关 键 词：茶多酚 羧甲基壳聚糖 蜂胶溶液 保鲜 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]