复合生物保鲜剂对南美白对虾保鲜效果的研究  

Effect of A Compound Biological Preservative on Penaeus vannamei

作　　者：邓文静 姜迎迎 钱磊 张平平 张志军 张业尼 DENG Wen-jing;JIANG Ying-ying;QIAN Lei;ZHANG Ping-ping;ZHANG Zhi-jun;ZHANG Ye-ni(College of Food Science and Biotechnology,Tianjin Agricultural University,Tianjin 300384,China;National Engineering Technology Research Center for Preservation of Agricultural Products(Tianjin),Key Laboratory of Storage of Agricultural Products,Ministry of Agriculture and Rural Affairs,Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,Tianjin 300384,China)

机构地区：[1]天津农学院食品科学与生物工程学院,天津300384 [2]国家农产品保鲜工程技术研究中心(天津),农业农村部农产品贮藏保鲜重点实验室,天津市农产品采后生理与贮藏保鲜重点实验室,天津300384

出　　处：《食品研究与开发》2022年第5期84-91,共8页Food Research and Development

基　　金：农业农村部农产品贮藏保鲜重点实验室开放基金项目(KF2019009、KF2021005);天津市自然科学基金项目(19JCYBJC29400);河北省重点研发计划项目(21326315D)。

摘　　要：为解决南美白对虾容易腐败变质及黑变等问题,延长其货架期,通过L_(9)(3^(4))正交试验,将银耳多糖、乳酸链球菌肽(Nisin)和溶菌酶3种生物保鲜剂进行复配,筛选出了0.6%银耳多糖、0.03%Nisin和0.05%溶菌酶为最佳配比。在贮藏期间通过对南美白对虾的感官评价、黑变评定、pH值、挥发性盐基氮(total volatile basic nitrogen,TVB-N)值、硫代巴比妥酸(thiobarbituric acid,TBA)值、色差以及菌落总数进行测定,结果表明:复合生物保鲜剂组在贮藏8 d时pH值仍小于7.60,TVB-N值未超过30 mg/100 g,菌落总数lg(CFU/g)值未超过6.0,TBA值维持在较低水平,白度值高于0.6%银耳多糖组和蒸馏水组,在感官评定和黑变评定中分数较高。与蒸馏水组相比,复合生物保鲜剂组的贮藏期延长了3 d~4 d。综上所述,复合生物保鲜剂能减缓南美白对虾的腐败变质和黑变,具有较好的保鲜效果。To solve the problem of deteriorating and blackening of Penaeus vannamei and prolong its shelf life,three biological preservatives including Tremella fuciformis polysaccharide,Nisin and lysozyme were compo-unded by L_(9)(3^(4))orthogonal array design.The optimal compound biological preservatives were 0.6%T.fuciformis polysaccharide,0.03%Nisin,and 0.05%lysozyme.During storage,the sensory evaluation,blackening evaluations,pH value,total volatile basic nitrogen(TVB-N),thiobarbituric acid(TBA),color difference,and the total bacterial count of P.vannamei was carried out.The results showed that the pH value was still below 7.60,TVB-N value was not more than 30 mg/100 g,and the lg(CFU/g)value of total bacterial count was not more than 6.0.TBA value was maintained at a low level,whiteness value was higher than that of the 0.6%T.fuciformis polysaccharide and distilled water groups,and the scores of the sensory and blackening evaluations were higher in the compound biological preservatives group after 8 d of storage.Compared with the water group,the storage period of the compound biological preservatives group was prolonged by 3 d-4 d.In conclusion,the compound biological preservative can slow down the spoilage and blackening of P.vannamei and exhibits an improved preservation effect.

关 键 词：南美白对虾 银耳多糖 乳酸链球菌肽 溶菌酶 保鲜 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]