Nisin,Natamycin对调理狭鳕鱼片贮藏品质的影响  

Effect of Nisin and Natamycin on the Quality of Spiced Alaska Pollock Fillets during Storage

作　　者：涂钰[1] 孔繁东[1] 刘兆芳[1] 

机构地区：[1]大连工业大学食品学院,辽宁大连116034

出　　处：《中国调味品》2017年第5期17-20,共4页China Condiment

摘　　要：研究Nisin、Natamycin对调理狭鳕鱼片贮藏品质的影响。不同处理狭鳕鱼片在4℃冷藏条件下腌制24h后,测定其pH值、TVB-N值、组胺、大肠菌群及菌落总数。结果表明:Nisin和Natamycin对于调理狭鳕鱼片的pH值、挥发性盐基氮、微生物和组胺均优于空白样品;Natamycin对于调理狭鳕鱼片的pH值、微生物和组胺均优于Nisin处理的样品;Nisin对于调理狭鳕鱼片的挥发性盐基氮指标优于Natamycin;Nisin和Natamycin对冷藏调理狭鳕鱼片具有延长贮存期的特点,Natamycin的效果更为明显。分析得到结论:在0~4℃下,狭鳕鱼块的保质期在16天,两种抑菌剂使保鲜期延长了1~2天,相同状态下在这段时间的Natamycin效果略优于Nisin。The aim is to study the effect of Nisin and Natamyein on the quality of spiced Alaska Pollock fillets during storage. The pH values, total volatile basic nitrogen, histamine, coli group and total number of bacterial colonies of spiced Alaska Pollock fillets are determined after curing for 24 h under the condition of cold storage （at 4 ℃）. The results show that. the pH values, volatile basic nitrogen, microbes and histamine of spiced Alaska Pollock fillets treated with Nisin and Natamyein are higher than those of blank samples; the pH values, microbes and histamine of spiced Alaska Pollock fillets treated with Natamycin are higher than those of sample treated with Nisin; the volatile basic nitrogen of spiced Alaska Pollock fillets treated with Nisin is higher than that of sample treated with Natamycin; Nisin and Natamyein can prolong the storage period of Alaska Pollock fillets, and Natamycin is more effective than Nisin. It is concluded that Under 0-4 ℃, the shelf life of Alaska Pollock fillets is 16 days, two kinds of biological preservatives can prolong the shelf life of 1-2 days, the effect of Natamyein is slightly better than Nisin at the same state in this period of time.

关 键 词：乳酸链球菌素 纳他霉素 狭鳕鱼 鱼片 品质 

分 类 号：TS205.7[轻工技术与工程—食品科学]