摘要
本文通过研究玉米醇溶蛋白(Zein)、nisin和EDTA组合的Zein涂膜液的抑菌作用,及Zein涂膜章鱼烧保质期内微生物、TVB-N值和感官品质的变化,分析Zein涂膜对章鱼烧的保鲜效果。Nisin或Nisin-EDTA显著提高Zein涂膜液的菌抑制性,4℃的冷藏条件下,在18 d的贮藏过程中组合nisin或nisin-EDTA的Zein涂膜液涂膜处理章鱼烧样品的微生物总数升高值均低于1 log cfu/g,而对照章鱼烧样品微生物总数升高值高于3 log cfu/g;Zein涂膜处理显著性的抑制了章鱼烧的TVB-N值的升高、水分损失和冷藏过程中感官品质的劣变(p<0.05),在4℃冷藏条件下,Zein涂膜可以将高品质章鱼烧货架期延长至12 d,复配有nisin或nisin-EDTA的Zein涂膜可以将高品质章鱼烧货架期延至第18 d。Zein涂膜能可作为改进章鱼烧生产工艺的技术参考。
To enhance the practical application of active edible coatings in the food industry, edible zein coatings incorporated with nisin or nisin/ethylenediaminetetraacetic acid(EDTA) were used to preserve the quality of commercially manufactured Takoyaki. The microbial load, total basic volatile nitrogen(TVB-N) content, weight loss and sensory quality were served as quality indicators. The increase of microbial load of Takoyaki coated with antimicrobial zein during a 18-day refrigeration storage period was less than 1 log cfu/g, while the microbial load increased about 3 log cfu/g for the control group without the coating treatment. The formation of TVB-N was significantly(P<0.05) reduced when Takoyaki were coated with antimicrobial zein. With or without antimicrobial agent, coated Takoyaki exerted significantly(P<0.05) less weight loss and better sensory quality than uncoated Takoyaki. The zein coating can extend the high quality Takoyaki shelf life to 12 days, and the zein coatings incorporated with nisin or nision-EDTA can prolong the high quality Takoyaki shelf life to 18 days. The result of this study can be a technical reference to improve the process technology of Takoyaki.
出处
《现代食品科技》
EI
CAS
北大核心
2015年第8期273-279,共7页
Modern Food Science and Technology
基金
宁波市农业创新创业重点项目(2012C92016)
国家科技支撑计划项目(2014BAD04B00)
