食品安全质量检测学报
食品安全質量檢測學報
식품안전질량검측학보
FOOD SAFETY AND QUALITY DETECTION TECHNOLOGY
2014年
4期
1213-1218
,共6页
溶菌酶%乳酸链球菌素%微冻保藏%杂色蛤肉%货架期
溶菌酶%乳痠鏈毬菌素%微凍保藏%雜色蛤肉%貨架期
용균매%유산련구균소%미동보장%잡색합육%화가기
lysozyme%nisin%partial freezing storage%Ruditapes variegata%shelflife
目的：评价生物保鲜剂在微冻条件下的保鲜作用。方法以杂色蛤肉为研究对象,经溶菌酶、乳酸链球菌素及真空包装处理,测定其在(-3±0.5)℃贮藏过程中的细菌总数、理化等指标的变化。结果在-3℃条件下贮藏25 d后,经溶菌酶、乳酸链球菌素处理的杂色蛤肉挥发性盐基氮分别达到了14.73 mg/100 g和14.92 mg/100 g,均接近国家规定的卫生标准；溶菌酶、乳酸链球菌素复合处理的杂色蛤肉贮藏30 d其挥发性盐基氮为14.38 mg/100 g,比未经处理的对照组延长了15 d以上。各处理组的pH值、细菌总数、挥发性盐基氮、硫代巴比妥酸和 Ca2+-ATPase 活性变化也均与贮藏时间相关(P<0.05)。结论相对于其他实验组,溶菌酶、乳酸链球菌素复合处理组保鲜效果最好。
目的：評價生物保鮮劑在微凍條件下的保鮮作用。方法以雜色蛤肉為研究對象,經溶菌酶、乳痠鏈毬菌素及真空包裝處理,測定其在(-3±0.5)℃貯藏過程中的細菌總數、理化等指標的變化。結果在-3℃條件下貯藏25 d後,經溶菌酶、乳痠鏈毬菌素處理的雜色蛤肉揮髮性鹽基氮分彆達到瞭14.73 mg/100 g和14.92 mg/100 g,均接近國傢規定的衛生標準；溶菌酶、乳痠鏈毬菌素複閤處理的雜色蛤肉貯藏30 d其揮髮性鹽基氮為14.38 mg/100 g,比未經處理的對照組延長瞭15 d以上。各處理組的pH值、細菌總數、揮髮性鹽基氮、硫代巴比妥痠和 Ca2+-ATPase 活性變化也均與貯藏時間相關(P<0.05)。結論相對于其他實驗組,溶菌酶、乳痠鏈毬菌素複閤處理組保鮮效果最好。
목적：평개생물보선제재미동조건하적보선작용。방법이잡색합육위연구대상,경용균매、유산련구균소급진공포장처리,측정기재(-3±0.5)℃저장과정중적세균총수、이화등지표적변화。결과재-3℃조건하저장25 d후,경용균매、유산련구균소처리적잡색합육휘발성염기담분별체도료14.73 mg/100 g화14.92 mg/100 g,균접근국가규정적위생표준；용균매、유산련구균소복합처리적잡색합육저장30 d기휘발성염기담위14.38 mg/100 g,비미경처리적대조조연장료15 d이상。각처리조적pH치、세균총수、휘발성염기담、류대파비타산화 Ca2+-ATPase 활성변화야균여저장시간상관(P<0.05)。결론상대우기타실험조,용균매、유산련구균소복합처리조보선효과최호。
Objective To evaluate fresh-keeping effect of the biological preservatives under partial freezing condition. Methods Disposed with lysozyme, nisin and vacuum packaging, the meat of Ruditapes variegata was examined for its total bacterial count(TBC) and evaluated for its physical and chemical index during its storage under the temperature of (-3±0.5)℃, and fresh-keeping effect of the biological preservatives under partial freezing condition was also evaluated. Results The results showed that after storage under the temperature of -3 ℃ for 25 d, total volatile basic nitrogen (TVB-N) of Ruditapes variegata meat was 14.73 mg/100 g and 14.92 mg/100 g respectively for disposing with lysozyme and nisin, which were within the nor-mal health standard of the national regulation. For the match-up of the two biological preservatives, TVB-N of Ruditapes variegata meat was 14.38 mg/100g after 30 d storage under -3 ℃, which could keep fresh 15 d longer than control sample. Changes of pH value, TBC, TVB-N, Thibabituric Acid (TBA) and Ca2+-ATPase ac-tivity of each disposed samples were all correlated with storage time (P<0.05). Comparing with other test groups, combined disposing of lysozyme and nisin achieved better fresh-keeping effect. Conclusion Dispos-ing of biological preservatives combined with partial freezing storage proves to effectively prolong the shelf life of Ruditapes variegata meat.
