ε-聚赖氨酸对牡蛎的防腐抗菌效果  

Antiseptic and Antimicrobial Effects of ε-polylysine on Oysters

作　　者：王军华[1,2] 王易芬 裘纪莹[1] 赵双枝 李春香[1] 王维婷[1] 郭聃洋[1] 周庆新 陈蕾蕾[1,3] WANG Jun-hua;WANG Yi-fen;QIU Ji-ying;ZHAO Shuang-zhi;LI Chun-xiang;WANG Wei-ting;GUO Dan-yang;ZHOU Qing-xin;CHEN Lei-lei(Key Laboratory of Novel Food Resources Processing,Ministry of Agriculture and Rural Affairs,Key Laboratory of Agro-Products Processing Technology of Shandong Province,Institute of Agro-Food Science and Technology,Shandong Academy of Agricultural Sciences,Jinan 250100,China;Biosystems Engineering Department,Auburn University,Alabama 36849,USA;Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]山东省农业科学院农产品研究所,山东省农产品精深加工技术重点实验室,农业农村部新食品资源加工重点实验室,山东济南250100 [2]奥本大学生物系统工程学院,美国阿拉巴马州36849 [3]北京工商大学,北京食品营养与人类健康高精尖创新中心,北京100048

出　　处：《食品工业科技》2019年第24期270-275,共6页Science and Technology of Food Industry

基　　金：科技部“食品安全关键技术研发”重点专项项目(2017YFC1601400);山东省农业科学院创新工程(CXGC2017B06,CXGC2017A01);山东省农业科学院青年科研基金(2016YQN49);济南市农业局项目(201610);北京食品营养与人类健康高精尖创新中心开放中心开放基金(20182024);山东省重点研发计划(2017GSF216007);江苏省双创计划和江苏省淮安市淮上英才计划

摘　　要：为研究天然的防腐保鲜剂ε-聚赖氨酸对牡蛎防腐抗菌效果,使用浓度为0.2%和2%的ε-聚赖氨酸浸润处理牡蛎,通过监测(4±1)℃贮藏过程中牡蛎的菌落总数、pH、挥发性盐基氮(TVB-N)含量、TPA质构和氨基酸组成,评价贮藏期间的牡蛎品质变化。结果表明,ε-聚赖氨酸对牡蛎有很好的防腐抗菌效果。2%的ε-聚赖氨酸的抑菌效果更为显著,贮藏第5 d,与空白组相比,菌落数至少低1个数量级,TVB-N值小3.59 mg/100 g,差异极显著(P<0.01)。而在贮藏的10~13 d,空白组与高浓度组牡蛎的pH、TPA和FAA这三项检测指标间差异显著(P<0.05),其中,2%的ε-聚赖氨酸组硬度增加极显著(P<0.01)。此外,2%ε-聚赖氨酸组的Glu和Gly含量在贮藏10 d后变化平缓,较之空白组差异显著(P<0.05)。贮藏19 d,FAA总量比空白组低16.98 mg/g,差异极显著(P<0.01)。ε-聚赖氨酸能抑制牡蛎微生物增殖,延缓牡蛎腐败进程,表明ε-聚赖氨酸用于水产品生物防腐剂的研发有潜在的应用价值。To study the antiseptic and antimicrobial effect of natural biopreservative ε-polylysine,oysters stored at(4±1) ℃ were treated with two concentrations of ε-polylysine(0.2% and 2%). By monitoring the total bacterial counts,pH,total volatile base nitrogen(TVB-N),texture profile analysis,and free amino acids compositions during storage,the quality of oysters were evaluated. ε-polylysine showed potential antiseptic and antimicrobial effects on oysters in this study. Compared with blank group,2% ε-polylysine could significantly reduce the number of colonies by at least one order of magnitude at the first 5 days of the preservation process,as while as the value of the TVB-N decreased by 3.59 mg/100 g(P<0.01). Otherwise,the obvious differences appeared at three indicators,containing pH,TPA and FAA from the 10 th to 13 th day because of 2% ε-polylysine(P<0.05),especially at hardness with extremly significant increasing(P<0.01). Moreover,the contents of Glu and Gly changed gently after the 10 th day in the 2% ε-polylysine group,which was significantly different from the blank group(P<0.05).At the 19 th day,the FAA was lower than that of the blank group for 16.98 mg/g(P<0.01). The results showed that ε-polylysine could inhibit the proliferation of microbes and delay the oyster decay,which indicated ε-polylysine had potential application for the development of biopreservatives for the aquatic products.

关 键 词：牡蛎 Ε-聚赖氨酸 抗菌性 生物防腐剂 贮藏品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]