摘要
为研究天然保鲜剂对即食小龙虾的保鲜效果及货架期的影响,首先采用传统平板培养法和16S rDNA分子生物学鉴定法确定了即食小龙虾在储藏末期的腐败菌,以单因素抑菌实验研究了ε-聚赖氨酸盐酸盐对腐败菌的抑制效果,对ε-聚赖氨酸盐酸盐的最佳浓度进行了小龙虾保鲜效果的验证。结果表明,从气调包装即食小龙虾中分离得到的两种腐败菌为弗氏柠檬酸杆菌(Citrobacter freundii);ε-聚赖氨酸盐酸盐在0.01%~0.03%范围内对弗氏柠檬酸杆菌的抑菌率均能达到100%;添加0.01%ε-聚赖氨酸盐酸盐和1.5%D-异抗坏血酸钠的气调包装即食小龙虾在(15±2)℃条件下能有效保持新鲜度,货架期可由2 d延长至6 d。
In order to study the effects of natural preservatives on the preservation effect and shelf life of ready-to-eat crayfish,the spoilage bacteria of ready-to-eat crayfish are identified by the traditional plate culture method and 16S rDNA molecular biological identification method,and the inhibition effect of ε-polylysine hydrochloride on spoilage bacteria is studied by single factor antibacterial experiment,and the optimal concentration of ε-polylysine hydrochloride is used to verify the preservation effect of crayfish.The results show that two kinds of spoilage bacteria are Citrobacter freundii isolated from ready-to-eat crayfish by modified atmosphere packaging.ε-polylysine hydrochloride can inhibit Citrobacter freundii by 100%in the range of 0.01%~0.03%.At(15±2)℃,ready-to-eat crayfish by modified atmosphere packaging added with 0.01% ε-polylysine hydrochloride and 1.5% D-sodium isoascorbate could maintain the freshness effectively,and the shelf life could be extended from 2 days to 6 days.
作者
刘文浩
徐晓云
吴婷
徐若滢
刘浩越
LIU Wen-hao;XU Xiao-yun;WU Ting;XU Ruo-ying;LIU Hao-yue(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)
出处
《中国调味品》
CAS
北大核心
2021年第8期12-16,共5页
China Condiment
基金
湖北省农业科技创新中心农产品加工与综合利用(2019-620-000-001-31)。
关键词
即食小龙虾
腐败菌分离鉴定
天然保鲜剂
货架期
ready-to-eat crayfish
isolation and identification of spoilage bacteria
natural preservative
shelf life
