植物乳杆菌 163 抑菌物质在草鱼鱼片保鲜中的应用
目的 研究植物乳杆菌163 发酵上清喷雾干燥产品对草鱼鱼肉的保鲜效果。方法 以菌落总数、pH值、挥发性盐基氮、感官评价为鲜度指标, 鱼片经不同浓度植物乳杆菌163 产品溶液浸泡30 min 后, 于4 ℃条件下贮藏, 测定不同时间其鲜度的变化。结果 经4%植物乳杆菌163 产品溶液处理的鱼肉保鲜效果最佳,在4 ℃条件下贮藏9 d 可以将菌落总数控制在对照组的1/10 左右, 挥发性盐基氮含量比对照组延迟2 d 到达国标最高检出限, pH 值的变化转折点比对照组延迟2 d 出现, 气味评价得分从3 d 开始显著高于对照组(P<0.05)。此外, 经该处理的鱼片的鲜度指标在贮藏过程中基本优于nisin 处理组。结论 4%植物乳杆菌163 产品处理对草鱼鱼片有良好的保鲜效果, 鱼片变质较对照组可延缓约2 d。
Objective To research the fresh-keeping effect of antibacterial product from Lactobacilus 163 ongrass carp fish fillet. Methods With the total number of colonies, pH value, volatile salt base nitrogen and sensory evaluation as the indexes of freshness, fillets were soaked 30 min by different concentration of Lactobacillus163 product solution,and stored at 4 ℃ condition, and the change of freshness was measured at different times.Results The fish preservation effect was the best when treated with 4% Lactobacillus 163. At 4 ℃ condition stored 9 d, the total number of colonies could be controlled at about 1/10 of the control group, the total volatile basic nitrogen (TVB-N) delayed 2 d to reach the maximum detection limit of national standard, the pH change inflection point appeared2 d later than the control group,and the odor evaluation score of the processing group was significantly better than the control group (P<0.05) from the third day. Conclusion The 4% Lactobacillus 163 product processing has a good preservation effect on grass carp fish fillets, and the deterioration can be delayed for about 2 d compared to the control group.
标题：植物乳杆菌 163 抑菌物质在草鱼鱼片保鲜中的应用
英文标题：Application of antibacterial compounds produced by Lactobacilus 163 in grass carp fish fillet
作者：
周艳 南京农业大学食品科技学院
曾维伟 南京农业大学食品科技学院
朱筱玉 南京农业大学食品科技学院
吕凤霞 南京农业大学食品科技学院
赵海珍 南京农业大学食品科技学院
陆兆新 南京农业大学食品科技学院
中文关键词:植物乳杆菌163,抑菌,草鱼鱼片,保鲜,
英文关键词:Lactobacilus 163,antibacterial,grass crap slices,preservation,
发表日期：2018-01-10
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