复合生物保鲜剂对金线鱼鱼肉肠的保鲜作用
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摘要
为探究复合生物保鲜剂对金线鱼鱼肉肠的保鲜作用,采用空白对照、0.09%壳聚糖+0.07%柠檬酸+0.025%ε-聚赖氨酸+0.09%竹醋液复合生物保鲜剂、0.1%山梨酸钾对照处理金线鱼鱼肉肠,贮藏在4℃条件下,以菌落总数、pH、白度、持水性、质地为评价指标。结果表明:在4℃贮藏条件下,随着贮藏时间的延长,菌落总数升高,p H和质地总体呈现升高趋势,白度先升高后下降,持水性下降。复配组的菌落总数和pH显著(p <0.05)低于空白组,白度显著(p <0.05)高于空白组。
In order to evaluate the preservation effect of composite biological preservative on the quality of Nemipterus virgatus sausages,the Nemipterus virgatus sausages from the control group,0.09% chitosan + 0.07% citric acid + 0.025% ε-polylysine+ 0.009% bamboo vinegar group and 0.1% potassium sorbate group were stored at 4 ℃. The total colony number,pH,whiteness,water holding capacity and texture were measured during storage. The results demonstrated that the total colony number,pH and texture increased generally,whiteness increased and then decreased,water holding capacity decreased with the extension of storage time at 4 ℃.The total colony number and pH in the compound group were significantly( p < 0.05) lower than those in the control group,and the whiteness was significantly( p < 0.05) higher than that in the control group.
In order to evaluate the preservation effect of composite biological preservative on the quality of Nemipterus virgatus sausages,the Nemipterus virgatus sausages from the control group,0.09% chitosan + 0.07% citric acid + 0.025% ε-polylysine+ 0.009% bamboo vinegar group and 0.1% potassium sorbate group were stored at 4 ℃. The total colony number,pH,whiteness,water holding capacity and texture were measured during storage. The results demonstrated that the total colony number,pH and texture increased generally,whiteness increased and then decreased,water holding capacity decreased with the extension of storage time at 4 ℃.The total colony number and pH in the compound group were significantly( p < 0.05) lower than those in the control group,and the whiteness was significantly( p < 0.05) higher than that in the control group.
引文
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[19]Priyadarshini B,Xaviera K A M,Nayak B B,et al.Instrumental quality attributes of single washed surimi gels of tilapia:Effect of different washing media[J].LWT-Food Science and Technology,2017,86:385-392.
[20]李刚.益生菌芽孢乳酸菌对养殖大黄鱼贮藏过程中品质的影响研究[D].杭州:浙江工商大学,2013.
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[22]仪淑敏,王雪琦,励建荣,等.市售鱼糜制品微生物菌相的初步分析[J].食品工业科技,2013,34(9):183-185.
[23]张杰.海洋溶菌酶复合保鲜剂抑菌效果的研究[J].河北渔业,2014(8):5-7.
[24]庞彩霞,王利民.银杏叶提取物对冷藏金线鱼鱼丸的保鲜效果研究[J].食品研究与开发,2017,38(13):194-198.
[25]董志俭,李欢,励建荣,等.微胶囊化姜黄油对冷藏鲢鱼鱼丸的保鲜效果[J].食品工业科技,2015,36(18):341-344.
[26]张智勇,孙辉,王春,等.利用色彩色差仪评价面条色泽的研究[J].粮油食品科技,2013,21(2):16-18.
[27]王庆丽,励建荣,朱军莉,等.壳聚糖和植酸复合生物保鲜剂对冷藏鱼丸品质的影响[J].食品与生物技术学报,2012,31(12):1239-1244.
[28]Kong W,Zhang T,Feng D,et al.Effects of modified starches on the gel properties of Alaska Pollock surimi subjected to different temperature treatments[J].Food Hydrocolloids,2016(1):20-28.
[29]Yong-Ming Y U,Xing-Sheng M A,Shu-Min Y I,et al.Effect of bean starches on the gel properties of silver carp surimi[J].Modern Food Science&Technology,2016,32(1):129-135.
[30]隋馨瑶,王莹,张卫兵,等.低温乳酸菌的研究与应用现状[J].食品与发酵科技,2017,53(4):83-87.
[31]张晓宁,尚一娜,陈境,等.乳酸菌细菌素的作用机制及在肉制品中的应用[J].食品研究与开发,2018,39(11):192-199.
[32]杨亚晋,张日俊,赵丽,等.两种高效抑菌乳酸菌素BSN4和BCN4的特性研究[J].微生物学杂志,2017,37(5):65-70.
[33]关志强,马超锋,李敏,等.基于低场核磁共振优化的罗非鱼片无磷保水剂及其配方研究[J].渔业现代化,2018,45(2):64-72.
[34]张屹环,夏文水.大宗淡水鱼糜凝胶性质比较研究[J].食品与生物技术学报,2012,31(6):654-660.
[35]殷燕,张万刚,周光宏,等.迷迭香提取物对真空包装熟猪肉饼抗氧化和抑菌效果的影响[J].食品科学,2015,36(6):236-241.
[2]农业部渔业渔政管理局.中国渔业统计年鉴2017[M].北京:中国农业出版社,2017.
[3]Ghanbari M,Jami M,Domig K J,et al.Seafood biopreservation by lactic acid bacteria-A review[J].LWT-Food Science and Technology,2013,54(2):315-324.
[4]刘金昉,刘红英,齐凤生,等.复合生物保鲜剂结合冰温贮藏对南美白对虾的保鲜效果[J].食品科学,2014,35(20):286-290.
[5]刘淑敏,邵兴锋.复合生物保鲜剂在水产品保鲜中的应用[J].生物技术进展,2013(6):408-411.
[6]熊青.复合生物保鲜剂对冷藏南美白对虾品质的影响[D].上海:上海海洋大学,2014:6.
[7]中国卫生和计划生育委员会,国家食品药品监督管理总局.GB2760-2014中华人民共和国国家标准食品安全国家标准食品添加剂使用标准[S].北京:中国标准出版社.
[8]杨云霞,裘曦.ε-聚赖氨酸复配制剂防腐效果研究[J].现代食品,2016,3(5):37-39.
[9]刘华巍.基于竹醋液的天然复合抗氧化剂和复合保鲜剂的开发[D].上海:上海海洋大学,2013:1-2.
[10]Wu C,Hu Y,Chen S,et al.Formation mechanism of nanoscale antibiotic and its preservation performance for silvery pomfret[J].Food Control,2016,69:331-338.
[11]熊青,谢晶,钱韵芳,等.茶多酚复合保鲜剂对冷藏南美白对虾品质的影响[J].食品科学,2014,35(2):287-291.
[12]李敬,韩冬娇,刘红英.复合生物保鲜剂对半滑舌鳎保鲜效果的研究[J].河北农业大学学报,2016,39(1):84-88.
[13]孙涛,刘华巍,陈麒名,等.竹醋液与茶多酚对南美白对虾的复合保鲜研究[J].天然产物研究与开发,2012,24(12):1828-1832.
[14]毕海丹,崔旭海,王占一,等.茶多酚和乳清蛋白对冷藏鱼糜保鲜效果的影响[J].食品科学,2016,37(10):272-277.
[15]中国卫生和计划生育委员会,国家食品药品监督管理总局.GB4789.2-2016中华人民共和国国家标准食品安全国家标准食品微生物学检验菌落总数测定[S].北京:中国标准出版社,2016:1-4.
[16]中国卫生和计划生育委员会.GB5009.237-2016中华人民共和国国家标准食品安全国家标准食品pH的测定[S].北京:中国标准出版社,2016:2-4.
[17]Marchetti L,Muzzio B,Cerrutti P,et al.Bacterial nanocellulose as novel additive in low-lipid low-sodium meat sausages.Effect on quality and stability[J].Food Structure,2017,14:52-59.
[18]Sánchez-González I,Carmona P,Moreno P,et al.Protein and water structural changes in fish surimi during gelation as revealed by isotopic H/D exchange and Raman spectroscopy[J].Food Chemistry,2008,106(1):56-64.
[19]Priyadarshini B,Xaviera K A M,Nayak B B,et al.Instrumental quality attributes of single washed surimi gels of tilapia:Effect of different washing media[J].LWT-Food Science and Technology,2017,86:385-392.
[20]李刚.益生菌芽孢乳酸菌对养殖大黄鱼贮藏过程中品质的影响研究[D].杭州:浙江工商大学,2013.
[21]中国卫生和计划生育委员会.GB 10136-2015中华人民共和国国家标准食品安全国家标准动物性水产制品[S].北京:中国标准出版社,2016:1-3.
[22]仪淑敏,王雪琦,励建荣,等.市售鱼糜制品微生物菌相的初步分析[J].食品工业科技,2013,34(9):183-185.
[23]张杰.海洋溶菌酶复合保鲜剂抑菌效果的研究[J].河北渔业,2014(8):5-7.
[24]庞彩霞,王利民.银杏叶提取物对冷藏金线鱼鱼丸的保鲜效果研究[J].食品研究与开发,2017,38(13):194-198.
[25]董志俭,李欢,励建荣,等.微胶囊化姜黄油对冷藏鲢鱼鱼丸的保鲜效果[J].食品工业科技,2015,36(18):341-344.
[26]张智勇,孙辉,王春,等.利用色彩色差仪评价面条色泽的研究[J].粮油食品科技,2013,21(2):16-18.
[27]王庆丽,励建荣,朱军莉,等.壳聚糖和植酸复合生物保鲜剂对冷藏鱼丸品质的影响[J].食品与生物技术学报,2012,31(12):1239-1244.
[28]Kong W,Zhang T,Feng D,et al.Effects of modified starches on the gel properties of Alaska Pollock surimi subjected to different temperature treatments[J].Food Hydrocolloids,2016(1):20-28.
[29]Yong-Ming Y U,Xing-Sheng M A,Shu-Min Y I,et al.Effect of bean starches on the gel properties of silver carp surimi[J].Modern Food Science&Technology,2016,32(1):129-135.
[30]隋馨瑶,王莹,张卫兵,等.低温乳酸菌的研究与应用现状[J].食品与发酵科技,2017,53(4):83-87.
[31]张晓宁,尚一娜,陈境,等.乳酸菌细菌素的作用机制及在肉制品中的应用[J].食品研究与开发,2018,39(11):192-199.
[32]杨亚晋,张日俊,赵丽,等.两种高效抑菌乳酸菌素BSN4和BCN4的特性研究[J].微生物学杂志,2017,37(5):65-70.
[33]关志强,马超锋,李敏,等.基于低场核磁共振优化的罗非鱼片无磷保水剂及其配方研究[J].渔业现代化,2018,45(2):64-72.
[34]张屹环,夏文水.大宗淡水鱼糜凝胶性质比较研究[J].食品与生物技术学报,2012,31(6):654-660.
[35]殷燕,张万刚,周光宏,等.迷迭香提取物对真空包装熟猪肉饼抗氧化和抑菌效果的影响[J].食品科学,2015,36(6):236-241.