冷冻调理小龙虾生物保鲜剂的筛选及复配  

Screening and Compounding of Bio‐preservatives for Frozen Conditioned Crayfish

作　　者：孙英杰 孙荣雪 王成[2] 马艳弘 熊令明[2] 刘钱媛 江宁 SUN Yingjie;SUN Rongxue;WANG Cheng;MA Yanhong;XIONG Lingming;LIU Qianyuan;JIANG Ning(School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,Jiangsu,China;Agricultural Products Processing Research Institute,Jiangsu Academy of Agricultural Science,Nanjing 210014,Jiangsu,China)

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]江苏省农业科学院农产品加工研究所,江苏南京210014

出　　处：《食品研究与开发》2024年第6期128-135,共8页Food Research and Development

基　　金：江苏省农业科技自主创新资金项目(SCX(21)2070)。

摘　　要：为解决冷冻调理小龙虾贮藏期间氧化反应和微生物活动引起的品质劣变,该研究通过体外抑菌和抗氧化试验,从7种常规生物保鲜剂中筛选出3种(聚赖氨酸盐酸盐、茶多酚、迷迭香提取物),并对这3种生物保鲜剂进行复配优化。利用单因素试验确定各保鲜剂最佳添加量,并采用Box-Behnken设计模型,以挥发性盐基氮值、硫代巴比妥酸值为响应值,得到复合生物保鲜剂最佳组合方案为聚赖氨酸盐酸盐0.20 g/L、迷迭香提取物0.23 g/L、茶多酚0.20 g/L。结果表明,该复合生物保鲜剂对冷冻调理小龙虾具有抑菌抗氧化作用,并在-18℃下显著减缓冷冻调理小龙虾脂质和蛋白质的氧化反应。Oxidation and microbial activities cause quality deterioration of frozen conditioned crayfish during storage.The in vitro antibacterial and antioxidant tests were carried out to screen three bio-preservatives(polylysine hydrochloride,tea polyphenols,and rosemary extract)out from seven conventional bio-preservatives for compounding.Single factor tests were carried out to determine the optimal concentrations of the three bio-preservatives,and then Box-Behnken design was employed to determine the optimal combination with total volatile basic nitrogen and thiobarbituric acid reactive substances as the response values.The optimal combination was determined as 0.20 g/L polylysine hydrochloride,0.23 g/L rosemary extract,and 0.20 g/L tea polyphenols.The results showed that the complex bio-preservative had antibacterial and antioxidant effects on frozen conditioned crayfish and significantly slowed down the oxidation of lipids and proteins at-18℃.

关 键 词：复合生物保鲜剂 冷冻调理小龙虾 配方优化 抑菌活性 抗氧化活性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]