Nisin结合辐照处理对冷藏鲈鱼品质的影响  

Influence of Nisin combined with irradiation on quality of Weever during cold storage

作　　者：鞠健[1,2] 胡建中[2] 廖李[1] 熊光权[1] 程薇[1] 乔宇[1] JU Jian HU Jian-zhong LIAO Li XIONG Guang-quan CHENG Wei QIAO YU(Research Institute of Agricultural Products Processing and Nuclear-Agricuhural Technology,Hubei Academy of Agricultural Sciences/Hubei Province Agricultural Science and Technology Innovation Center of Agricultural Products Processing Wuhan 430064, China College of Food and Pharmaceutical, Hubei University of Technology, Wuhan 430068, China)

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所/湖北省农业科技创新中心农产品加工分中心,湖北武汉430064 [2]湖北工业大学,轻工学部,食品与制药工程学院,湖北武汉430068

出　　处：《食品工业科技》2016年第21期280-284,共5页Science and Technology of Food Industry

基　　金：国家科技支撑课题(2014BAA03B05);湖北省重大科技创新计划(2015ABA038);湖北省农业科技创新中心创新团队项目(2016-620-000-001-034)

摘　　要：摘要：本文以新鲜鲈鱼为原料，研究了Nisin结合辐照对冷藏鲈鱼品质的影响，为鲈鱼的生物保鲜提供思路。将鲈鱼分别用0．3‰Nisin、辐照及0．3‰Nisin结合辐照处理后置于4℃条件下冷藏。通过测定菌落总数（TVC）、硫代巴比妥酸（TBA）、挥发性盐基氮（TVB—N）、pH、汁液流失率、表面疏水性和白度等指标，研究Nisin结合辐照处理对冷藏鲈鱼的保鲜效果。结果表明：0．3％。Nisin结合4kGy的辐照处理能明显延缓鲈鱼在冷藏期间TVC、TVB—N值和表面疏水性的增长，延迟冷藏后期pH增加的时间，延长货架期。TBA值在经0．3％eNisin处理后较低；汁液流失率和白度值分别在辐照剂量为2kGy和4kGy时最低。根据TVC、TVB—N值、表面疏水性及pH指标预测在4℃冷藏条件下经0．3‰Nisin结合4kGy辐照处理的鲈鱼相对于空白对照组延长4—5d的冷藏货架期。In this study,the weevers were selected as the raw material to research the effect of nisin combined with irradiation on the quality of fresh weever refrigeration.At first, the fresh weevers were treated with 03‰ Nisin, irradiation and 0.3‰ Nisin combined with irradiation, respectively and then storaged at 4 ℃.The total viable counts （TVC） ,2- thiobarbituric acid （ TBA）, total volatile base nitrogen （ TVB- N）, pH, surface hydrophobicity, drip loss value and whiteness were choosen as the evaluation indexes.The result showed that the treatment of 0.3‰Nisin combined with irradiation can obviously delay the increase of the surface hydrophobicity,TVC,TVB-N and pH and then extend the shelf life.The TBA value was minimum in the group of 0.3‰ Nisin.The drip loss and the whiteness had the lowest values in the group of 2 kGy and 4 kGy irradiation, respectively. Based on the values of surface hydrophobicity,TVC,TVB-N and pH resualt,the treatment of 0.3‰ Nisin combined with 4 kGy irradiation can extend 4 to 5 days of shelf life compared with blank group at 4 ℃.

关 键 词：NISIN 辐照 鲈鱼 冷藏 品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]