摘要
试验采用不同浓度蜂胶提取液对扇贝进行保鲜效果的研究。以扇贝的感官指标、挥发性盐基氮(TVB-N)含量、菌落总数和pH值作为判定标准,在(0±1)℃条件下贮藏,研究蜂胶提取液对扇贝的保鲜效果。试验结果表明:在(0±1)℃冷藏条件下,使用蜂胶提取液处理扇贝保鲜效果好于对照组(P<0.05);采用0.009g/mL的蜂胶提取液处理的扇贝保鲜效果最好,其第5天的TVB-N含量仅为10.508mg/100g,菌落总数的lg值为5.02;蜂胶提取液在扇贝冷藏保鲜过程中能有效地抑制微生物的生长和蛋白质的降解,减缓腐败变质,延长货架期。
In this experiment, different concentrations of propolis extracts were tested for fresh-keeping effect for scallops. Data such as total volatile basic nitrogen （TVB-N） content, total bacterial count, sensory score and pH value were measured for each treatment group under storage temperature of （0±1） ℃ . The results show that scallops treated with propolis extract has better preservation effect comparing to control group （P0.05）, and treatment of 0.009 g/mL of propolis extract has the best preservation effect among other test groups. For the best effect group in the fifth day, TVB-N content was only 10.508 mg/100 g, total bacterial count lg value was 5.02. Propolis extract showed effective inhabitation for the growth of microorganisms and the degradation of protein, which prolongs the shelf life of scallop under refrigeration condition.
出处
《食品科技》
CAS
北大核心
2013年第7期166-169,共4页
Food Science and Technology
基金
国家海洋局海洋公益性行业科研专项(201205031)
关键词
蜂胶提取液
扇贝
保鲜
propolis extract
scallop
fresh-keeping
