新型生物保鲜剂结合冰温对扇贝的保鲜效果  

Effect of New Biological Preservative Combined with Ice-temperature Storage on Fresh Keeping of Scallops

作　　者：魏杰[1] 张潇[1] 张国坤[1] 许德馨 

机构地区：[1]辽宁大学生命科学院,辽宁沈阳110036

出　　处：《辽宁大学学报（自然科学版）》2016年第4期356-361,共6页Journal of Liaoning University：Natural Sciences Edition

基　　金：辽宁省海洋与渔业厅基金(201407);辽宁省社会科学规划基金(L15BJY029)

摘　　要：目的:研究了复合保鲜剂花楸多酚-金褐霉素(SP-Aur)对虾夷扇贝的保鲜效果,探讨其在海产品保鲜领域的发展潜力.方法:将扇贝应用复合保鲜剂结合冰温(-1.2℃)与冷藏(0℃)的方法进行保鲜预处理,对其储藏过程中感官指标、pH值、菌落总数、硫代巴比妥酸值(TBA)、Ca^(2+)-ATPase活性等指标的变化进行分析.结果:花楸多酚-金褐霉素复合保鲜剂结合冰温对扇贝的保鲜效果显著优于单独冰温或复合保鲜剂结合冷藏储藏的效果(P<0.05),其可以延长2~3天的扇贝货架期.两种保鲜剂的联合使用对扇贝体内蛋白质的降解及酶活力有着良好的抑制作用,同时可以有效缓解扇贝的微生物滋生及脂质的过氧化等问题,更能在一定程度上维持细胞活力,从而延缓扇贝因腐烂变性导致货架期短的问题.Aims： We attempt to investigate the effects of biological preservative Sorbus aucuparia Polyphenol-Aureofuscinon （SP-Aur） on quality maintenance of Scallops and discuss the value of SP-Aur in the development of scallop storage area. Methods： Pre-storage treatment with SP-Aur on the changes in sensory evaluation, pH value, total bacterial of colonies, thiobarbituric acid （TBA） value and Ca^2＋ -ATPase activity of scallop period under refrigerated （0 ℃ ） storage or ice-temperature （ - 1.2 ℃ ） storage. Result： SP-Aur combined with ice-temperature storage was significantly more effective than single ice-temperature storage and SP-Aur combined with refrigerated storage （ P 〈 0. 05 ）, and it can prolong the shelf life of 2 - 3 days. Thus, this study indicates that SP-Aur treatment in combination with SP-Aur storage can effectively slow down microbial metabolism, the process of protein degradation and fat oxidation, and so as to delay deterioration and spoilage of scallops, extending the shelf-life.

关 键 词：生物保鲜剂 扇贝 冰温 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]