腌制泥螺复合生物保鲜剂优化及对其品质变化影响  

Optimization of Compound Biological Preservative for Salted Raw Bullacta and Its Effect on Quality Changes

作　　者：冯洁慧 王哲睿 宋诗军 陈晶晶 董依雪 陈小娥 FENG Jiehui;WANG Zherui;SONG Shijun;CHEN Jingjing;DONG Yixue;CHEN Xiao’e(School of Food and Pharmacy,Zhejiang Ocean University,Zhoushan 316022,China;Zhoushan Sinomega Biotech Engineering Company,Zhoushan 316000,China)

机构地区：[1]浙江海洋大学食品与药学学院,浙江舟山316022 [2]舟山新诺佳生物工程有限公司,浙江舟山316000

出　　处：《食品科技》2021年第12期269-275,共7页Food Science and Technology

基　　金：浙江省大学生科技创新活动计划项目(2020R411014);蓝色粮仓项目(2020YFD0900900);浙江省基础公益研究计划项目(LGN21C200010)。

摘　　要：研究溶菌酶、壳聚糖、茶多酚3种生物保鲜剂联合处理对腌制生食泥螺抑菌效果和贮藏品质变化的影响。在(4±1)℃冷藏条件下,以抑菌率为指标,在单因素试验基础上,采用响应面试验对3种生物保鲜剂联合处理的配方组合进行优化,在此基础之上,考察该配方组合对泥螺挥发性盐基氮(Total volatile basic nitrogen,TVB-N)、pH值和硫代巴比妥酸(Thiobarbituric acid,TBA)等贮藏品质的影响。结果表明,3种生物保鲜剂联合处理泥螺的最优组合为:0.012%溶菌酶+0.022%壳聚糖+0.003%茶多酚,在冷藏条件下,贮藏7 d,泥螺的最高抑菌率达89.06%,贮藏21 d,可有效抑制泥螺TVB-N和TBA值的上升,维持相对稳定的pH值和感官品质,其效果优于对照组和保鲜剂单独处理组。由此可知,采用以上3种天然保鲜剂组合复配后添加于泥螺中,能有效提高腌制生食泥螺的品质和安全性。The effects of lysozyme,chitosan and tea polyphenols combined treatment on the antibacterial effect and storage quality of salted raw Bullacta exarata were studied.Under (4±1)℃ cold storage condition,taking the bacteriostasis rate of Bullacta exarata as an indicator,based on the single factor test,the response surface test method was used to optimize the formula combination of the three biological preservatives.On this basis,the effects of the formula combination on total volatile basic nitrogen (TVB-N),pH and thiobarbituric acid (TBA) storage quality were investigated.The results showed that the optimal combination of three biological preservatives was 0.012% lysozyme+0.022% chitosan+0.003% tea polyphenols.After storage for 7 days in cold storage,the highest inhibitory rate of salted raw Bullacta exarata was 89.06%.While the increase of TVB-N and TBA values during storage for 21 days was effectively inhibited,and the relative stable pH value and sensory quality were maintained.The effect was better than that of the control group and the compound preservative group alone.In conclusion,the combination of the above three natural preservatives can effectively improve the quality and safety of salted raw Bullacta exarata.

关 键 词：腌制泥螺 冷藏 响应面法 复合生物保鲜剂 品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]