摘要
缢蛏肉用复合生物保鲜剂处理,进行冷藏(0～2℃)试验,观察其感官指标的变化,测定其在此过程中硫代巴比妥酸(TBA)、游离脂肪酸(FFA)、挥发性盐基氮(TVBN)、Ca2+-ATPase值等生化指标的变化。结果表明:在冷藏过程中,螠蛏肉使用复合生物保鲜剂处理的保鲜效果明显好于对照组。几种复合生物保鲜剂配方中C组(溶菌酶0.05%、Nisin 0.02%、甘氨酸7%、山梨酸钾0.07%等)保鲜效果最好,可以较长的延长缢蛏肉的货架期。
Sinonovacula constricta was treated with complex biological preservatives and then stored in cold environment （0 -2℃）. The fresh-keeping effect of complex biological preservatives on Sinonovacula constricta was evaluated by determining the changes of thibabituric acid （TBA）, free fatty acid （FFA）, total volatile basic nitrogen （TVBN） and Ca2＋-ATPase during the storage process. The results showed that complex biological preservatives revealed an obvious fresh-keeping effect on Sinonovacula constricta during the cold storage.The preservative composed of 0.05% lysozyme, 0.02% Nisin, 7% glycine and 0.07% potassium sorbate had the best fresh-keeping efficiency and could significantly prolong the shelf life of Sinonovacula constricta.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第14期286-289,共4页
Food Science
基金
国家海洋局海洋公益性行业科研专项(2012418031)
关键词
缢蛏
生物保鲜剂
冷藏
Sinonovacula constricta
biological preservatives
cold storage
