海洋微生物源抗菌肽对鲜榨黄瓜汁贮藏品质的影响  

Effect of Antimicrobial Peptide from Marine Microorganism on the Storage Quality of Freshly Squeezed Cucumber Juice

作　　者：鄢陆琪 谭明辉 李昆太 YAN Luqi;TAN Minghui;LI Kuntai(College of Food Science and Technology,Guangdong Ocean University,Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Guangdong Provincial Engineering Technology Research Center of Seafood,Guangdong Province Engineering Laboratory for Marine Biological Products,Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution,Zhanjiang 524088,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China)

机构地区：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋食品工程技术研究中心,广东省海洋生物制品工程实验室,水产品深加工广东普通高等学校重点实验室,广东湛江524088 [2]海洋食品精深加工关键技术省部共建协同创新中心,大连工业大学,辽宁大连116034

出　　处：《食品工业科技》2023年第18期398-406,共9页Science and Technology of Food Industry

基　　金：广东海洋大学科研启动项目(060302042006);广东省普通高校重点领域专项(2021ZDZX4010)。

摘　　要：探究不同浓度海洋枯草芽孢杆菌抗菌肽对鲜榨黄瓜汁常温贮藏期内(5 d)品质的影响。采用感官评价、理化分析(pH、稳定系数、总糖含量、菌落总数)及电子鼻技术(主成分分析、雷达图、主要风味成分传感器相应值)综合评价保鲜作用效果。结果表明,抗菌肽浓度与各项理化指标呈正相关,2×MIC浓度抗菌肽作用效果最优,感官评分(7.03)、pH(4.97)、稳定系数(32.86%)、总糖含量(5.11 mg/mL)最高,抑菌效果最佳(0.88 log CFU/mL)。主成分分析(principal component analysis,PCA)表明各抗菌肽处理组黄瓜汁的风味特征相似,对照组与山磷酸钾处理组黄瓜汁的风味特征相似;雷达图揭示各抗菌肽处理组黄瓜汁的风味物质在贮藏后期(第5 d)有所增加,对照组与山梨酸钾处理组黄瓜汁的风味物质在贮藏期内基本不变;主要风味成分传感器响应值分析表明枯草芽孢杆菌BBW1542抗菌肽对鲜榨黄瓜汁中挥发性风味物质产生了一定的影响。综上所述,枯草芽孢杆菌BBW1542抗菌肽的保鲜效果均显著优于化学保鲜剂组(P<0.05)。本研究可为鲜榨黄瓜汁短期贮藏品质保障及海洋微生物源保鲜剂的开发应用提供理论依据。To investigate the effects of different concentrations of antimicrobial peptide from marine Bacillus subtilis on the quality changes of freshly squeezed cucumber juice during the storage period(5 d)at room temperature.Sensory evaluation,physicochemical analysis(pH,stability coefficient,total sugar content,total bacteria count),and electronic nose technique(principal component analysis,radar plot,corresponding values of primary flavor components sensors)were used to comprehensively evaluate the effect of freshness preservation.The results showed that the concentration of antimicrobial peptide was positively correlated with various physicochemical indexes.And 2×MIC concentration of antimicrobial peptide had the best effect,with the highest sensory score(7.03),pH(4.97),stability factor(32.86%),total sugar content(5.11 mg/mL),and the best antibacterial effect(0.88 log CFU/mL).Principal component analysis(PCA)showed that the flavor characteristics of cucumber juice in each antimicrobial peptide treatment group were similar,while the flavor characteristics of cucumber juice in the control group and the potassium sorbate treatment group were similar.The radar plot revealed that the flavor components of cucumber juice in each antimicrobial peptide treatment group increased at the later stage of storage(5th d),while the flavor components of cucumber juice in the control and potassium sorbate treatment groups remained unchanged basically during the storage period.The analysis of the response values of the flavor component sensors showed that the antibacterial peptide from Bacillus subtilis BBW1542 had a certain impact on the volatile flavor compounds in freshly squeezed cucumber juice.In conclusion,the preservation effect of antimicrobial peptide from B.subtilis BBW1542 was significantly better than that of the chemical preservative group(P<0.05).This study would provide a theoretical basis for the quality assurance of freshly squeezed cucumber juice in short-term storage and the development of marine microbial freshness

关 键 词：鲜榨黄瓜汁 保鲜效果 海洋微生物源抗菌肽 枯草芽孢杆菌 风味 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]