响应面法优化鲳鱼复合生物保鲜剂配方  

Optimization of Complex Biopreservatives to Improve Quality Preservation of Pomfret Fillet by Response Surface Methodology

作　　者：施建兵[1] 谢晶[1] 高志立[1] 苏辉[1] 吴艳[1] 张馥郁[1] 

机构地区：[1]上海海洋大学食品学院 上海水产品加工及贮藏工程技术研究中心,上海201306

出　　处：《食品科学》2014年第20期37-42,共6页Food Science

基　　金：“十二五”国家科技支撑计划项目(2011BAD24B02);2013年上海市科技兴农重点攻关项目[沪农科攻字(2013)第3-4字]

摘　　要：为了保持鲳鱼块的食用品质,延长货架期,利用响应面Box-Behnken试验设计对茶多酚、溶菌酶和壳聚糖生物保鲜剂进行复配优化,建立以挥发性盐基氮(total volatile basis nitrogen,TVB-N)含量为响应值的二次多项式回归模型。并通过感官评定和菌落总数(aerobic plate count,APC)、TVB-N含量、硫代巴比妥酸(thiobarbituric acid,TBA)值、三甲胺(trimethylamine,TMA)含量、pH值和K值等指标测定对最优配比复合保鲜剂保鲜效果进行验证。结果表明:经方差分析和回归拟合,得到复合生物保鲜剂对鲳鱼块贮藏品质的最佳质量分数配比为:茶多酚1.35%、溶菌酶0.054%和壳聚糖1.38%,且溶菌酶与壳聚糖、茶多酚与壳聚糖对响应值存在显著的交互作用(P<0.05)。该复合保鲜剂能够显著抑制微生物的生长(P<0.05),有效降低贮藏过程中TVB-N含量、TBA值、TMA含量,显著延缓鲳鱼块品质的变化,货架期较对照组(4℃冷藏)的5~6 d延长至12 d。The purpose of this study was to optimize complex preservatives consisting of tea polyphenols, lysozyme and chitosan using response surface methodology based on Box-Behnken experimental design to improve quality preservation of pomfret fillets and prolong their shelf life. A quadratic polynomial regression model was established with total volatile basic nitrogen(TVB-N) as the response value. The results indicated that the best formulation of complex preservative was composed of 1.35% tea polyphenols, 0.054% lysozyme and 1.38%(m/m) chitosan by analysis of variance and regression fitting. Tea polyphenols and chitosan, as well as lysozyme and chitosan had a significant interactive effect on the quality of pomfret fillets during storage(P < 0.05). TVB-N, aerobic plate count(APC), thiobarbituric acid(TBA), trimethylamine(TMA), pH and K value of pomfret fillets treated with the optimized complex preservative were determined and their sensory scores were evaluated during storage at 4 ℃. The results showed that the optimal complex preservative could significantly reduce the contents of TVB-N, TBA and TMA, and inhabit the growth of microorganisms(P < 0.05). Hence the complex preservative could effectively delay the deterioration of pomfret fillets, prolonging the shelf life to 12 days compared to 5–6 days for the control group.

关 键 词：水产品 保鲜 响应面法 生物保鲜剂 茶多酚 溶菌酶 壳聚糖 

分 类 号：S983[农业科学—捕捞与储运]