不同基质条件下食品防腐剂对冷藏河鲀鱼片腐败菌的抑菌差异
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摘要
为筛选冷藏红鳍东方鲀鱼片的复配保鲜剂,本文通过稀释平板法分离筛选冷藏河鲀鱼片感官腐败末期的腐败菌,利用16s r DNA序列进行菌株鉴定,测定接种腐败菌后冷藏河鲀鱼片TVBN和TMA值衡量各腐败菌致腐能力;采用酶标比浊法测定山梨酸钾、尼泊金乙酯和乳酸链球菌素(Nisin)在培养基和河鲀鱼肉汁2种基质条件下对腐败菌的抑菌效果。结果表明:在冷藏红鳍东方鲀鱼片腐败末期分离获得4株腐败菌,分别为荧光假单胞菌、莓实假单胞菌、热杀索丝菌和乡间布丘氏菌,均有显著的致腐能力;随山梨酸钾溶液浓度的降低对腐败菌的抑菌活性显著下降,在鱼肉汁中的抑菌效果显著优于液体培养基条件;尼泊金乙酯溶液在不同基质下均能高效抑制4株腐败菌的生长繁殖;Nisin溶液仅对热杀索丝菌具有显著的抑菌效果,且抑菌活性易受基质的影响。不同防腐剂对冷藏河鲀鱼片腐败菌的抑菌活性排序为尼泊金乙酯>山梨酸钾>Nisin,尼泊金乙酯和山梨酸钾可成为冷藏河鲀鱼片的复配保鲜剂。
To select the food preservatives for puffer fish Tackifugu Rubripes during chilled storage,spoilage bacteria in chilled puffer fish were isolated and identified according 16 S rDNA sequences.And the spoilage capabilities of spoilage bacteria were measured by TVBN and TMA value in the puffer fish inoculated by spoilage bacteria during chilled storage.Meantime,three kinds selected food preservatives such as potassium sorbate,ethyl hydroxybenzoate,and nisin were acted on the special spoilage organism under nutrition broth and fish juice.The results showed that the four kinds of spoilage organism isolated from the slice of puffer fish were Pseudomonas fluorescens,Pseudomonas fragi,Brochothrix thermosphacta,and Buttiauxella gaviniae.With the decreasing concentration,the antibacterial effects of potassium sorbate were significantly dropped,and had better antibacterial effect under fish juice.The ethyl hydroxybenzoate had inhibitory effect on all tested bacteria at different matrix.Nisin just had antibacterial effect to Brochothrix thermosphacta.And the antimicrobial activity of nisin was significantly affected by the different matrix.Therefore,the antibacterial effect of three kinds of preservatives could be ranked in decreasing order of antibacterial activity as follows:ethyl hydroxybenzoate > potassium sorbate > nisin.The ethyl hydroxybenzoate and potassium sorbate could be utilized as potential preservatives for chilled puffer fish.
To select the food preservatives for puffer fish Tackifugu Rubripes during chilled storage,spoilage bacteria in chilled puffer fish were isolated and identified according 16 S rDNA sequences.And the spoilage capabilities of spoilage bacteria were measured by TVBN and TMA value in the puffer fish inoculated by spoilage bacteria during chilled storage.Meantime,three kinds selected food preservatives such as potassium sorbate,ethyl hydroxybenzoate,and nisin were acted on the special spoilage organism under nutrition broth and fish juice.The results showed that the four kinds of spoilage organism isolated from the slice of puffer fish were Pseudomonas fluorescens,Pseudomonas fragi,Brochothrix thermosphacta,and Buttiauxella gaviniae.With the decreasing concentration,the antibacterial effects of potassium sorbate were significantly dropped,and had better antibacterial effect under fish juice.The ethyl hydroxybenzoate had inhibitory effect on all tested bacteria at different matrix.Nisin just had antibacterial effect to Brochothrix thermosphacta.And the antimicrobial activity of nisin was significantly affected by the different matrix.Therefore,the antibacterial effect of three kinds of preservatives could be ranked in decreasing order of antibacterial activity as follows:ethyl hydroxybenzoate > potassium sorbate > nisin.The ethyl hydroxybenzoate and potassium sorbate could be utilized as potential preservatives for chilled puffer fish.
引文
[1]DOULGERAKI A I,ERCOLINI D,VILLANI F,et al.Spoilage microbiota associated to the storage of raw meat in different conditions[J].International Journal of Food Microbiology,2012,157(2):130-141.
[2]国家卫生和计划生育委员会.GB2760-2014[S].北京:中国标准出版社,2014.
[3]邓思瑶,杨文鸽,周星宇,等.包装方式和山梨酸钾处理对冷藏鲐鱼品质的影响[J].核农学报,2015,29(3):506-512.
[4]BEHNAM S,ANVARI M,REZAEI M,et al.Effect of nisin as a biopreservative agent on quality and shelf life of vacuum packaged rainbow trout(Oncorhynchus mykiss)stored at 4 degrees[J].Journal of Food Science and Technology,2015,52(4):2184-2192.
[5]邹玉萍,夏文水.尼泊金酯对蒸煮袋熟鱼防腐保藏[J].食品与生物技术学报,2009,28(2):167-171.
[6]滕菲,郭桂萍,赵勇,等.革兰氏阳性菌和阴性菌对山梨酸钾的耐受差异性[J].食品与生物技术学报,2012,31(4):417-422.
[7]WEISS J,LOEFLER M,TERJUNG N.The antimicrobial paradox:Why preservatives loose activity in foods[J].Current Opinion in Food Science,2015(4):69-75.
[8]周然,刘源,谢晶,等.羧甲基壳聚糖涂膜保鲜冷藏河豚鱼品质的机理[J].制冷学报,2011,32(6):64-68.
[9]周然,刘源,谢晶,等.电解水对冷藏河豚鱼肉质构及品质变化的影响[J].农业工程学报,2011,27(10):365-369.
[10]ZHOU R,LIU Y,XIE J,et al.Effects of combined treatment of electrolysed water and chitosan on the quality attributes and myofibril degradation in farmed obscure puffer fish(Takifugu obscurus)during refrigerated storage[J].Food Chemistry,2011,129(4):1660-1666.
[11]潘晓倩,赵燕,张顺亮,等.中温乳化香肠中一株优势腐败菌的分离鉴定与生物学特性[J].食品科学,2016,37(7):93-98.
[12]REMENANT B,JAFFRES E,DOUSSET X,et al Bacterial spoilers of food:behavior,fitness and functional properties[J].Food Microbiology,2015,45(Pt A):45-53.
[13]MAC魪S,JOFFRAUD J,CARDINAL M,et al.E-valuation of the spoilage potential of bacteria isolated from spoiled raw salmon(Salmo salar)fillets stored under modified atmosphere packaging[J].International Journal of Food Microbiology,2013,160(3):227-238.
[14]REYNISSON E,LAUZON H L,MAGNUSSON H,et al.Rapid quantitative monitoring method for the fish spoilage bacteria Pseudomonas[J].Journal of Environmental Monitoring,2008,10(11):1357-1362.
[15]RUSSO F,ERCOLINI D,MAURIELLO G,et al Behaviour of Brochothrix thermosphacta in presence of other meat spoilage microbial groups[J].Food Microbiology,2006,23(8):797-802.
[16]王发祥,王满生,刘永乐,等.低温贮藏下草鱼肉优势腐败菌鉴定及其消长规律[J].食品与发酵工业,2012,38(2):66-68.
[17]HOUTSMA P C,DE WIT J C,ROMBOUTS F MMinimum inhibitory concentration(MIC)of sodium lactate for pathogens and spoilage organisms occurring in meat products[J].International Journal of Food Microbiology,1993,20(4):247-257.
[18]陈南南,徐歆,商丰才,等.不同防腐剂对3种模式腐败菌抑菌效果的比较[J].食品科学,2011,32(1):14-18.
[19]郑萍,丁培,武利平,等.对羟基苯甲酸酯类防腐剂的抑菌效果评价[J].中国卫生检验杂志,2015,25(10):1540-1541.
[20]JUNEJA V K,DWIVEDI H P,YAN X.Novel natural food antimicrobials[J].Annual Review of Food Science and Technology,2012,3(1):381-403.
[21]ALY S,FLOURY J,PIOT M,et al.The efficacy of nisin can drastically vary when produced in situ in model cheeses[J].Food Microbiology,2012,32(1):185-190.
[22]LARIDI R,KHEADR E E,BENECH R O,et al Liposome encapsulated nisin Z:optimization,stability and release during milk fermentation[J].International Dairy Journal,2003,13(4):325-336.
[2]国家卫生和计划生育委员会.GB2760-2014[S].北京:中国标准出版社,2014.
[3]邓思瑶,杨文鸽,周星宇,等.包装方式和山梨酸钾处理对冷藏鲐鱼品质的影响[J].核农学报,2015,29(3):506-512.
[4]BEHNAM S,ANVARI M,REZAEI M,et al.Effect of nisin as a biopreservative agent on quality and shelf life of vacuum packaged rainbow trout(Oncorhynchus mykiss)stored at 4 degrees[J].Journal of Food Science and Technology,2015,52(4):2184-2192.
[5]邹玉萍,夏文水.尼泊金酯对蒸煮袋熟鱼防腐保藏[J].食品与生物技术学报,2009,28(2):167-171.
[6]滕菲,郭桂萍,赵勇,等.革兰氏阳性菌和阴性菌对山梨酸钾的耐受差异性[J].食品与生物技术学报,2012,31(4):417-422.
[7]WEISS J,LOEFLER M,TERJUNG N.The antimicrobial paradox:Why preservatives loose activity in foods[J].Current Opinion in Food Science,2015(4):69-75.
[8]周然,刘源,谢晶,等.羧甲基壳聚糖涂膜保鲜冷藏河豚鱼品质的机理[J].制冷学报,2011,32(6):64-68.
[9]周然,刘源,谢晶,等.电解水对冷藏河豚鱼肉质构及品质变化的影响[J].农业工程学报,2011,27(10):365-369.
[10]ZHOU R,LIU Y,XIE J,et al.Effects of combined treatment of electrolysed water and chitosan on the quality attributes and myofibril degradation in farmed obscure puffer fish(Takifugu obscurus)during refrigerated storage[J].Food Chemistry,2011,129(4):1660-1666.
[11]潘晓倩,赵燕,张顺亮,等.中温乳化香肠中一株优势腐败菌的分离鉴定与生物学特性[J].食品科学,2016,37(7):93-98.
[12]REMENANT B,JAFFRES E,DOUSSET X,et al Bacterial spoilers of food:behavior,fitness and functional properties[J].Food Microbiology,2015,45(Pt A):45-53.
[13]MAC魪S,JOFFRAUD J,CARDINAL M,et al.E-valuation of the spoilage potential of bacteria isolated from spoiled raw salmon(Salmo salar)fillets stored under modified atmosphere packaging[J].International Journal of Food Microbiology,2013,160(3):227-238.
[14]REYNISSON E,LAUZON H L,MAGNUSSON H,et al.Rapid quantitative monitoring method for the fish spoilage bacteria Pseudomonas[J].Journal of Environmental Monitoring,2008,10(11):1357-1362.
[15]RUSSO F,ERCOLINI D,MAURIELLO G,et al Behaviour of Brochothrix thermosphacta in presence of other meat spoilage microbial groups[J].Food Microbiology,2006,23(8):797-802.
[16]王发祥,王满生,刘永乐,等.低温贮藏下草鱼肉优势腐败菌鉴定及其消长规律[J].食品与发酵工业,2012,38(2):66-68.
[17]HOUTSMA P C,DE WIT J C,ROMBOUTS F MMinimum inhibitory concentration(MIC)of sodium lactate for pathogens and spoilage organisms occurring in meat products[J].International Journal of Food Microbiology,1993,20(4):247-257.
[18]陈南南,徐歆,商丰才,等.不同防腐剂对3种模式腐败菌抑菌效果的比较[J].食品科学,2011,32(1):14-18.
[19]郑萍,丁培,武利平,等.对羟基苯甲酸酯类防腐剂的抑菌效果评价[J].中国卫生检验杂志,2015,25(10):1540-1541.
[20]JUNEJA V K,DWIVEDI H P,YAN X.Novel natural food antimicrobials[J].Annual Review of Food Science and Technology,2012,3(1):381-403.
[21]ALY S,FLOURY J,PIOT M,et al.The efficacy of nisin can drastically vary when produced in situ in model cheeses[J].Food Microbiology,2012,32(1):185-190.
[22]LARIDI R,KHEADR E E,BENECH R O,et al Liposome encapsulated nisin Z:optimization,stability and release during milk fermentation[J].International Dairy Journal,2003,13(4):325-336.