响应面法优化鱿鱼复合生物保鲜剂配方  

Response surface optimization of the formula of composite biological preservative for squid

作　　者：刘雪飞 刘欣美 赵东宇 张德福 白凤翎 牟伟丽 沈琳 励建荣 LIU Xue-fei;LIU Xin-mei;ZHAO Dong-yu;ZHANG De-fu;BAI Feng-ling;MOU Wei-li;SHEN Lin;LI Jian-rong(College of Food Science and Engineering, Bohai University; Food Safety Key Lab of Liaoning Province; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; Jinzhou 121013, China;Penglai Jinglu Fishery Co.,Ltd., Yantai 265600, China;Dalian DongLin Food Co., Ltd., Dalian 116100, China)

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,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013 [2]蓬莱京鲁渔业有限公司,山东烟台265600 [3]大连东霖食品股份有限公司,辽宁大连116100

出　　处：《渤海大学学报（自然科学版）》2017年第4期316-322,共7页Journal of Bohai University:Natural Science Edition

基　　金：国家科技支撑计划项目(No:2015BAD17B01);渤海大学2017博士启动项目(No:0516BS034)

摘　　要：为避免鱿鱼腐败变质,延长其货架期,以鱿鱼腐败菌为指示菌,测定花椒、大料、胡椒、壳聚糖以及鱼精蛋白的抑菌性能,选取抑菌性较好的保鲜剂进行响应面优化,筛选鱿鱼复合生物保鲜剂最佳配方,并进行平板验证.结果表明大料、壳聚糖和鱼精蛋白对鱿鱼腐败菌具有较好的抑菌效果,花椒和胡椒对鱿鱼腐败菌基本无抑制作用.壳聚糖和鱼精蛋白对鱿鱼腐败菌的最小抑菌浓度(MIC)分别为4.8 mg/mL和2.4 mg/mL.3种抑菌性能较好的保鲜剂对鱿鱼腐败菌抑制效果影响的主次顺序为鱼精蛋白>壳聚糖>大料,鱼精蛋白和壳聚糖添加量对复合保鲜剂的抑菌性能有极显著影响(P<0.01),大料添加量对复合保鲜剂的抑菌性能影响不显著(P>0.05).复合保鲜剂最佳配方为:鱼精蛋白2.39 mg/mL,壳聚糖4.8 mg/mL,大料100 mg/mL.平板验证结果显示,等量复合保鲜剂抑菌圈直径达到模型预测值的96.75%,说明获得的模型能够很好的预测复合生物保鲜剂对鱿鱼腐败菌的抑制作用.To avoid corruption and prolong the shelf-life of squid,spoilage bacteria from squid was used as indicator bacteria to study the antibacterial properties of Chinese prickly ash,aniseed,pepper,chitosan and protamine.In order to screen the best formula of composite bio-preservative for squid,the preservatives with better antibacterial properties was selected to carry out the response surface optimization tests and the plate verification experiment.The results show that aniseed,chitosan and protamine had better antibacterial effects on spoilage bacteria of squid,chinese prickly ash and pepper had little inhibitory effects on squid spoilage bacteria.The minimum inhibitory concentration(MIC)of chitosan and protamine against spoilage bacteria of squid was respectively4.8mg/mL and2.4mg/mL with the two-fold dilution method.Primary and secondary order of3preservatives with better inhibition effect on squid spoilage bacteria was protamine>chitosan>aniseed.Protamine and chitosan dosage had a very significant effect on the antibacterial properties of composite bio-preservative(P<0.01),aniseed dosage has no obvious influence(P>0.05).The optimum formula of composite bio-preservative was protamine2.39mg/mL,chitosan4.8mg/mL and aniseed100mg/mL.The result of plate verification experiment showed that the inhibitory zone of the same amount of composite bio-preservative was96.75%of the predicted value of the model,indicating that the model obtained could predict the inhibitory effect of composite bio-preservative on squid spoilage bacteria.

关 键 词：鱿鱼 腐败菌 复合生物保鲜剂 响应面法 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]