Nisin生物保鲜剂对冷藏草鱼片的保鲜效果研究  

The effect of biological preservation nisin on the quality of grass carp fillets during refrigerated storage

作　　者：刘楠[1] 李婷婷 仪淑敏[1] 王当丰 姜杨[1] 晋高伟 励建荣[1] 

机构地区：[1]渤海大学食品科学与工程学院辽宁省食品安全重点实验室,锦州121013 [2]大连民族大学生命科学学院,大连116600

出　　处：《食品科技》2016年第9期146-150,共5页Food Science and Technology

基　　金：国家自然科学基金项目(31301572;31301418);中国博士后科学基金项目(2014M552302);中央高校基本科研业务费专项资金基金项目(DC201501077);重庆市博士后基金项目(Xm2014041)

摘　　要：主要研究了以0.5%的乳酸链球菌素(Nisin)作为保鲜剂对冷藏草鱼片的保鲜效果,通过测定微生物总数、色差值、挥发性盐基氮(TVB-N)值、挥发性气味、pH值和K值等新鲜度指标来评价草鱼片品质的变化。结果表明:在贮藏过程中,经0.5%的Nisin保鲜剂处理过的草鱼片菌落总数、TVB-N值和K值均小于对照组;pH值先降低后升高;Nisin对冷藏草鱼的颜色没有明显影响;电子鼻检测结果表明,Nisin可有效减缓鱼肉风味劣变。由此可见,0.5%的Nisin保鲜剂对冷藏下的草鱼片有较好的保鲜效果,可以适当延长草鱼片的货架期3 d。The effect of 0.5% nisin on the quality of grass carp fillets during cold storage was studied in this manuscript. Total viable counts, the value of chromatism, TVB-N, volatile odor, p H and K value were assessed periodically for the treated groups and the control to evaluate the change of the quality of grass carp fillets. The results showed that total viable counts, the values of TVB-N and K of the grass carp fillets, which were soaked by 0.5% nisin, were less than those of the control group. The p H value firstly decreased and then increased. Nisin has no obvious effect on the color of grass carp during refrigerated storage. Electronic nose test results showed that nisin could effectively slow down the deterioration of fish flavor. This result showed that 0.5% nisin had a better effect on the grass carp fillets quality during refrigerated storage, and could be used to extend the shelf life of grass carp fillets for 3 days.

关 键 词：草鱼片 乳酸链球菌素 冷藏 新鲜度 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]