摘要
采用复配天然保鲜剂(保鲜剂中含有壳聚糖12.5 g/L,卡拉胶1.75 g/L,迷迭香提取物0.9 g/L,Nisin 0.7 g/L)对青虾进行保鲜处理,以青虾肌肉的pH值、挥发性盐基氮(TVB-N)值、硫代巴比妥酸反应物(TBARS)值和青虾菌落总数为指标,结合青虾肌肉蛋白质的SDS-PAGE电泳结果,分析复配天然保鲜剂对青虾4℃冷藏保鲜效果的影响。结果表明:与对照组相比,采用复配天然保鲜剂处理能延缓青虾冷藏期间肌肉pH值、TVB-N值、TBARS值和菌落总数的增长;SDS-PAGE图谱表明,该复配天然保鲜剂有利于维持青虾肌肉蛋白质结构和性质的稳定性。以上结果说明,在4℃冷藏条件下,复配天然保鲜剂处理青虾能够抑制其蛋白质降解、脂肪氧化酸败和微生物的生长,从而延缓青虾的腐败变质,货架期达到7 d,保鲜效果良好。
In order to analyze the preservative effect of compound natural preservative on Macrobrachium nipponense refrigerated at 4℃,the Macrobrachium nipponens was treated with compound natural preservative(including chitosan 12.5 g/L,carrageenin 1.75 g/L,rosemary extract 0.9 g/L,nisin 0.7 g/L),with muscle pH,TVB-N,TBARS values and total bacterial count,combined with SDS-PAGE results of Macrobrachium nipponens muscle protein as the investigated index.The results showed that the compound natural preservative could delay the increase of pH,TVB-N,TBARS values and total bacterial count of Macrobrachium nipponens during refrigeration period compared with the control group.The SDS-PAGE patterns indicated that the compound natural preservative was beneficial to maintain the stability of structure and properties of muscle protein of Macrobrachium nipponens,which suggested that the compound natural preservative could effectively inhibit the protein degradation,oxidative rancidity of fat,and growth of microorganisms,thus delaying the decay of Macrobrachium nipponens and prolonging its shelf life to 7 days,and had good preservation effect.
作者
黄昊
何涓源
赖思婷
陈利忠
冯艳丽
余翔
HUANG Hao;HE Juan-yuan;LAI Si-ting;CHEN Li-zhong;FENG Yan-li;YU Xiang(Zhejiang Henton Biotechnology Co.,Ltd.,Huzhou 313014,China;College of Life Science,Hubei Normal University,Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization,Huangshi 435002,China)
出处
《保鲜与加工》
CAS
2021年第8期15-20,共6页
Storage and Process
基金
湖北省教育厅科学技术研究计划重点项目(D20192502)
食用野生植物保育与利用湖北省重点实验室开放基金项目(EWPL201807)
湖北师范大学研究生科研创新项目(20190143)。
关键词
复配天然保鲜剂
青虾
冷藏
品质
compound natural preservation
Macrobrachium nipponense
refrigeration
quality