摘要
目的:研究复合保鲜剂联合低压变频电场对蒸煮贻贝冰温贮藏的保鲜作用。方法:采用变异系数权重法计算不同保鲜方式下冰温贮藏蒸煮贻贝的综合评分,测定贻贝样品的总巯基含量和蛋白质表面疏水性以及两种优势腐败菌(枯草芽孢杆菌和假单胞菌)的生长曲线和菌体细胞膜的膜电位、电导率、核酸泄露量,并扫描电镜观察两株菌的形态。结果:与单独的保鲜剂组、低压变频电场组相比,复合保鲜剂联合电场组的综合评分最高,即保鲜效果最佳。与空白组相比,联合组的总巯基含量下降速率最慢,分别为19.46%,44.92%,蛋白质表面疏水性仅升高5.67%,持水性最佳,说明联合组样品的蛋白劣变最少。联合组的抑菌机理为抑制贻贝两株优势腐败菌(枯草芽孢杆菌、枯草芽孢杆菌)的生长,破坏细胞膜结构的完整性,改变细胞形态。结论:复合保鲜剂联合低压变频电场能有效延缓蒸煮贻贝的腐败变质,延长其贮藏期。
Objective:To study the preservation effect and preservation mechanism of mussels in ice temperature storage with compound preservative combined with low voltage frequency conversion electric field.Methods:The coefficient of variation weighting method was used to calculate the comprehensive score of steamed mussels stored at ice temperature under different preservation methods.The total sulfhydryl content and surface hydrophobicity of the samples,as well as the growth curves of two dominant bacteria of mussels(Bacillus subtilis and Pseudomonas),the membrane potential,conductivity and nucleic acid leakage of the cell membrane of the bacteria were determined.The morphology of the two strains was observed by scanning electron microscopy.Results:Compared with the single preservative group and the low voltage variable frequency electric field group,the composite preservative combined electric field group had the highest comprehensive score,that is,the best preservation effect.Compared with the blank group,the total sulfhydryl group content in the combined group had the slowest decline rate,which was 19.46% and 44.92%,respectively,and the protein surface hydrophobicity only increased by 5.67%,indicating the best water holding capacity.The results indicated that the protein degradation of the combined group was minimal.
作者
王汉
吴越
吕艳霞
王坤美
张泽坤
罗红宇
Wang Han;Wu Yue;Lu Yanxia;Wang Kunmei;Zhang Zekun;Luo Hongyu(Zhejiang Provincial Key Laboratory of Key Technologies for Health Hazard Factors of Seafood,College of Food and harmacy,Zhejiang Ocean University,Zhoushan 316022,Zhejiang)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2024年第6期319-328,共10页
Journal of Chinese Institute Of Food Science and Technology
基金
国家海洋公益性行业科研专项(201305016)。
关键词
复合保鲜剂
低压变频电场
枯草芽孢杆菌
假单胞菌
蒸煮贻贝
compound preservatives
low voltage variable frequency electric field
Bacillus subtilis
Pseudomonas
steamed mussels
