大豆种皮多糖复配保鲜剂涂膜对调理贻贝肉的保鲜效果研究  

Study on the effect of soybean soy hull polysaccharides combined with preservative coating on mussel meat

作　　者：杨立娜 王子义 康馨 雒明朔 林芊 王胜男 何余堂 刘贺 YANG Lina;WANG Ziyi;KANG Xin;LUO Mingshuo;LIN Qian;WANG Shengnan;HE Yutang;LIU He(College of Food Science and Technology,National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Bohai University,Jinzhou 121013,China)

机构地区：[1]渤海大学食品科学与工程学院,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

出　　处：《渤海大学学报（自然科学版）》2021年第1期14-21,共8页Journal of Bohai University:Natural Science Edition

基　　金：“十三五”国家重点研发计划(2018YFD0400603)。

摘　　要：大豆种皮多糖具有多种功能,其中抑菌和抗氧化作用有助于延长食品的保鲜时间和质量.本试验将Nisin和那他霉素溶于大豆种皮多糖,配制成两种不同浓度的涂膜保鲜液将烘烤贻贝进行涂膜保鲜并真空密封,通过对比和分析即食贻贝保鲜过程中感官指标、挥发性盐基氮(total volatile basic nitrogen, TVB-N)值、pH值、色差值、气质指标和细菌总数等鲜度指标的变化,来评价即食贻贝涂膜保鲜延长其保鲜期及货架期的可行性.实验结果证明:涂膜保鲜可以明显抑制细菌总数的增长,维持较低的TVB-N值,保证较长时间良好的颜色、气味与滋味,延长贻贝肉保鲜期5 d,保鲜效果明显优于普通贻贝肉.同时也发现,低浓度组的保鲜效果明显低于高浓度组的保鲜效果,从而得到了最佳的浓度配制的涂膜保鲜剂,有效地延长了即食烘烤贻贝肉的储藏期与货架期,为贻贝的实际加工与生产提供了理论依据.Soy hull polysaccharides has a variety of functions,including antimicrobial and antioxidant effect helps to prolong the preservation time and quality of food.This test will be nisin and he soluble in soybean soy hull polysaccharides,a mixture of two different concentrations of film preservation liquid will be baked mussels coating preservation and vacuum sealing,through comparison and analysis of ready-to-use mussels sensory index in the process of preservation,volatile base nitrogen(Total volatile basic nitrogen and TVB-N)value,pH value,color value,the temperament of the improvement of the indexes and the total number of bacteria and other indicators of change,to evaluate the feasibility of extending the freshness and shelf life of instant mussels coated with film.The experimental results showed that the fresh preservation by coating film could significantly inhibit the growth of the total number of bacteria,maintain a low TVB-N value,ensure good color,smell and taste for a long time,prolong the fresh period of mussel meat for 5 days,and the fresh preservation effect was significantly better than that of ordinary mussel meat.At the same time,it was found that the fresh-keeping effect of the low-concentration group was significantly lower than that of the high-concentration group,so the coating preservative prepared with the best concentration was obtained,which effectively extended the storage period and shelf life of the instant baked mussel meat,and provided a theoretical basis for the actual processing and production of mussels.

关 键 词：大豆种皮多糖 贻贝 保鲜剂 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]