生鲜罗非鱼片专用复合天然防腐剂工艺优化  

Optimization of the Formulation of Natural Preservative Mixtures for Fresh Tilapia Fillets

作　　者：孟晓华[1] 

机构地区：[1]鹤壁职业技术学院食品工程学院,河南鹤壁458030

出　　处：《肉类研究》2017年第8期18-22,共5页Meat Research

基　　金：粤港关键领域重点突破项目(2010A020104004)

摘　　要：以总挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量和菌落总数为指标,应用聚合酶链式反应-变性梯度凝胶电泳(polymerase chain reaction-denaturing gradient gel electrophoresis,PCR-DGGE)技术比较研究8种不同天然防腐剂对生鲜罗非鱼片中腐败菌生长的影响,并根据8种天然防腐剂抑菌谱互补的原则配制出罗非鱼片专用的复合天然防腐剂,配方为20%生姜溶液、20%大蒜溶液、0.6 g/100 m L鱼精蛋白、1.2 g/100 m L壳聚糖。按此配方配制的复合天然防腐剂能够有效抑制罗非鱼片中腐败菌的生长,使贮藏在4℃有氧冷藏条件下的生鲜罗非鱼片的保质期延长至15 d以上,而不使用防腐剂的生鲜罗非鱼片保质期仅为9 d。In this experiment, polymerase chain reaction-denaturing gradient gel electrophoresis （PCR-DGGE） was adopted to evaluate the effect of eight different natural preservatives on the growth of spoilage microorganisms in fresh tilapia fillets and the effect on total volatile basic nitrogen （TVB-N） content and aerobic plate count （APC） was also investigated. Taking into account their synergism, a preservative mixture was formulated containing 20% ginger juice, 20% garlic juice, 0.6 g/100 mL protamine, and 1.2 g/100 mL chitosan. This mixture could effectively inhibit the growth of spoilage microorganisms in tilapia fillets and prolong the shelf life to over 15 days compared to only 9 days for samples without any preservative treatment stored at 4 ℃.

关 键 词：罗非鱼片 天然防腐剂 变性梯度凝胶电泳 菌落总数 总挥发性盐基氮 

分 类 号：TS202.3[轻工技术与工程—食品科学]