冰温结合生物保鲜剂对扇贝的保鲜效果  

Effect of Controlled Freezing Point Storage Combined with Biological Preservative on Quality Maintenance of Scallops

作　　者：吴雪丽[1] 刘红英[1,2] 韩冬娇 

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：《食品科学》2014年第10期273-277,共5页Food Science

基　　金：国家海洋局海洋公益性行业科研专项(201205031)

摘　　要：以扇贝为研究对象,采用复合生物保鲜剂结合冰温与冷藏﹙0℃)的贮藏环境对扇贝进行保鲜处理,探讨其在保鲜过程中pH值、菌落总数、硫代巴比妥酸、挥发性盐基氮含量、Ca2+-ATP酶活性等指标的变化。结果表明:扇贝的冰点为-1.6℃,冰温结合复合生物保鲜剂贮藏扇贝的效果比直接冰温贮藏和冷藏结合复合生物保鲜剂的效果显著(P<0.05)。可知,冰温结合复合生物保鲜剂在扇贝保鲜过程中能有效地减缓蛋白质降解和脂肪氧化,延缓腐败变质,延长扇贝的货架期。This study dealt with the effect of pre-storage treatment with a composite biological preservative comprising tea polyphenols, propolis and carboxymethyl chitosan on the changes in pH, total bacterial count, thiobarbituric acid （TBA） value, total volatile basic nitrogen （TVB-N） and Ca^2＋-ATPase activity in scallops during controlled freezing point （CFP） storage or storage at 0℃. The results showed that the freezing point temperature for scallops was -1.6℃ and that CFP storage combined with preservative treatment was significantly more effective than single CFP storage （P 〈 0.05）. Thus, this study indicates that preservative treatment in combination with CFP storage can effectively slow down the process of protein degradation and fat oxidation and delay deterioration and spoilage of scallops, extending the shelf-life.

关 键 词：冰温 扇贝 复合生物保鲜剂 

分 类 号：S983[农业科学—捕捞与储运]