微冻条件下复合生物保鲜剂对扇贝保鲜效果的影响  

Fresh-keeping Effects of Complex Biological Preservative on Scallops under the Partial Freezing Temperature

作　　者：韩冬娇 吴雪丽[1] 刘红英[2] 

机构地区：[1]河北农业大学食品科技学院,保定071000 [2]河北农业大学海洋学院,秦皇岛066000

出　　处：《食品工业》2015年第4期125-128,共4页The Food Industry

基　　金：国家海洋局海洋公益性行业科研专项(201205031)

摘　　要：以海湾扇贝柱为研究对象,采用由蜂胶溶液、壳聚糖、茶多酚混合配制而成的复合生物保鲜剂处理扇贝,并在微冻条件下贮藏,以菌落总数、p H、挥发性盐基氮(TVB-N)和硫代巴比妥酸(TBA)为指标进行测定,对扇贝的保鲜效果进行评定,结果表明,在微冻(-5℃)条件下,使用复合生物保鲜剂处理扇贝的菌落总数,p H,TBA,TVBN,Ca2+-ATPase活力,TMA值明显优于对照组。因此可知,微冻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,为延长扇贝的货架期提供参考。With the scallop in the bay as the research object, the preservation effect of co-mposite biological preservative consisted of the propolis solution, chitosan and tea polyphenol on scallops stored under the partial freezing temperature of-5 % was studied. The pH, TVB-N, total number of colonies and TBA was regarded as the main index to assess the effect of preservation of scallops. The results showed that the storaged scallops dealt with the method of composite biological preservative was obviously better than the general group under the partial freezing temperature （-5 %） conditions. The complex biological preservative combining the partial freezing storage could effectively slow down the process of protein degradation and fat oxidation, delaying the spoilage of fresh-keeping for scallops, in order to provide a reference of extending the shelf-life of scallops.

关 键 词：扇贝 微冻 复合生物保鲜剂 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]