复合生物保鲜剂对微冻大口黑鲈鱼保鲜效果的优化配比  

Optimal ratio of compound biopreservatives to the preservation effect of micro-frozen Micropterus salmoides

作　　者：郑稳 赵璐 庄文静 李雪艳 成谦益 包建强[1,2,3] ZHENG Wen;ZHAO Lu;ZHUANG Wenjing;LI Xueyan;CHENG Qianyi;BAO Jianqiang(College of Food Science Shanghai Ocean University,Shanghai 201306,China;Shanghai Engineering Research Center for Processing and Storage of Aquatic Products,Shanghai 201306,China;Laboratory of Quality and Safety Risk Assessment of Aquatic Products Storage and Preservation,Ministry of Agriculture(Shanghai),Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海水产品加工及贮藏工程技术研究中心,上海201306 [3]农业部水产品贮藏保鲜质量安全风险评估实验室(上海),上海201306

出　　处：《甘肃农业大学学报》2024年第3期295-304,317,共11页Journal of Gansu Agricultural University

基　　金：水产动物遗传育种中心上海市协同创新中心项目(ZF1206);上海市科委工程中心建设项目(11DZ2280300)。

摘　　要：【目的】为延长大口黑鲈鱼的货架期,以期为大口黑鲈鱼的贮藏保鲜提供理论参考依据。【方法】选取乳酸链球菌素(Nisin,NI)、普鲁兰多糖(Pullulan,LP)和山梨酸钾(Potassium sorbate,PS)进行单因素试验,利用响应面Box-Behnken试验设计对复合生物保鲜剂进行优化,筛选出了0.22%NI、1.61%LP、4.14%PS为最佳配比。使用最佳配比的复合保鲜剂对微冻贮藏期间大口黑鲈鱼肉的pH值、菌落总数(total viable count,TVC)、TVB-N(total volatile base nitrogen,TVB-N)值、肌动球蛋白含量、巯基含量、Ca^(2+)-ATPase活性、持水力(Water holding capacity,WHC)进行测定。【结果】复合生物保鲜剂组(NLP组)在贮藏期结束时(10 d),pH值仍小于7.0;TVB-N值未超过12 mg/100g;菌落总数未超过5.0 lg(CFU/g);鱼肉持水力、肌动球蛋白含量、巯基含量和Ca^(2+)-ATPase活性下降了7.08%、11.01%、22.07%和28.33%。对照组(CK组)在贮藏期结束时,pH值大于7.0;TVB-N值已达到12.55 mg/100g;菌落总数已超过5.0 lg(CFU/g);持水力、肌动球蛋白含量、巯基含量和Ca^(2+)-ATPase活性分别下降了10.75%、22.62%、34.78%和40.48%。【结论】复合生物保鲜剂能有效减缓大口黑鲈鱼肉微生物指标及各项理化指标的变化,对延缓鱼肉腐败变质、延长货架期具有较好的效果。【Objective】 To extend the shelf life of Micropterus salmoides,to provide a theoretical reference for the storage and preservation of Micropterus salmoides.【Method】 Potassium sorbate(PS),nisin(NI),pullulan(LP) and potassium Sorbate(PS) were selected for the single factor test.The response surface Box-Behnken test design was used to optimize the composute biological preservative.The optimum ratio was 0.22% NI,1.61% LP and 4.14% PS.pH value,total viable count(TVC) and total volatile base nitrogen(TVB-N) of M.salmoides during micro-frozen storage were evaluated with the optimum ratio of the combined preservative.TVB-N value,actomyosin content,sulfhydryl content,Ca~(2+)-ATPase activity and water holding capacity(WHC) were determined.【Result】 At the end of the storage period(10 d),the pH of the combined biological preservative group(NLP group) was still below 7.0.The TVB-N value did not exceed 12 mg/100 g;the total number of colonies did not exceed 5.0 lg(CFU/g).Water retention,actomyosin content,sulfhydryl content and Ca~(2+)-ATPase activity decreased by 7.08%,11.01%,22.07% and 28.33%,respectively.At the end of the storage period,the pH of the control group(CK group) was higher than 7.0.The TVB-N value reached 12.55mg/100g;the total number of colonies exceeded 5.0 lg(CFU/g).Water retention,actomyosin content,sulfhydryl content and Ca~(2+)-ATPase activity decreased by 10.75%,22.62%,34.78% and 40.48%,respectively.【Conclusion】 The combined biological preservative could effectively slow down the changes in microbiological indexes and various physicochemical indexes of M.salmoides,and had a better effect on delaying fish deterioration and prolonging shelf life.

关 键 词：大口黑鲈 乳酸链球菌素 普鲁兰多糖 山梨酸钾 保鲜 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]