乌贼墨多糖对冷藏鱿鱼的防腐保鲜作用研究

doi:10.7506/spkx1002-6630-201010067

食品科学 ›› 2010, Vol. 31 ›› Issue (10): 304-307.doi: 10.7506/spkx1002-6630-201010067

乌贼墨多糖对冷藏鱿鱼的防腐保鲜作用研究

吴金龙¹，罗剑秋¹，刘华忠²，王光¹，李伟东³，肖韵³，钟杰平³，潘江球^{1 ,*}

1.广东海洋大学食品科技学院 2.广东海洋大学现代生化中心 3.广东海洋大学理学院

收稿日期:2009-08-17 修回日期:2010-01-05 出版日期:2010-05-15 发布日期:2010-12-29
通讯作者: 吴金龙 E-mail:syky2007@126.com
基金资助:
广东省科技计划项目(2008B021100014)；广东海洋大学人才引进项目(0812171)

Antiseptic and Preservative Effect of Sepia Ink Polysaccharide on Squid during Cold Storage

WU Jin-long1，LUO Jian-qiu1，LIU Hua-zhong2，WANG Guang1，LI Wei-dong3，XIAO Yun3，ZHONG Jie-ping3，PAN Jiang-qiu1,*

1. College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China；
2. Modern Bio-Chemical Laboratory Center, Guangdong Ocean University, Zhanjiang 524088, China ；
3. College of Science, Guangdong Ocean University, Zhanjiang 524088, China

Received:2009-08-17 Revised:2010-01-05 Online:2010-05-15 Published:2010-12-29
Contact: WU Jin-long1 E-mail:syky2007@126.com

摘要/Abstract

摘要：

使用从乌贼墨中提取的活性多糖对低温储藏的鱿鱼进行处理，通过测定细菌总数、挥发性盐基氮(TVBN)值、pH 值，并作感官评定来探讨其防腐作用。结果表明：乌贼墨多糖对冷冻鱿鱼有较好的防腐抗菌作用，多糖的最佳作用pH 值为7.00，最佳使用质量浓度为7mg/mL；完全浸泡保藏的效果较浸泡20min 后沥干的要好；在防腐抗菌效果上乌贼墨多糖的作用低于同质量浓度的山梨酸钾和壳聚糖，综合来看，7mg/mL的乌贼墨多糖和1mg/mL的山梨酸钾、3mg/mL 的壳聚糖效果相当。

关键词: 乌贼墨多糖, 冷藏鱿鱼, 防腐保鲜作用

Abstract:

Squids were soaked for 20 min in a polysaccharide solution extracted from sepia ink (adjusted to different pH values and different concentrations) and then taken out of the solution and packaged in a tray prior to 1-day storage at 0－4 ℃ or were kept soaked in the solution throughout the entire storage period. After the completion of the storage, the squids were tested for their pH, total bacterial number, TVB-N value and sensory quality. Results showed that the polysaccharide had a good antibacterial and antiseptic effect on squids, and the optimal pH and the optimal polysaccharide concentration for improved antiseptic and preservative effect were 7.00 and 7 mg/mL, respectively. Keeping squid in the polysaccharide solution gave a better antiseptic effect than 20 min soaking followed by tray packaging. The antiseptic effect of sepia ink polysaccharide was inferior to potassium sorbet and chitosan at the same concentrations, and sepia ink polysaccharide at 7 mg/mL, potassium sorbate at 1 mg/mL, chitosan at 1 mg/mL had equivalent antiseptic effects.

Key words: squid ink polysaccharide, squid, antiseptic and preservative effect

中图分类号:

TS254.4

吴金龙1，罗剑秋1，刘华忠2，王光1，李伟东3，肖韵3，钟杰平3，潘江球1,*. 乌贼墨多糖对冷藏鱿鱼的防腐保鲜作用研究[J]. 食品科学, 2010, 31(10): 304-307.

WU Jin-long1，LUO Jian-qiu1，LIU Hua-zhong2，WANG Guang1，LI Wei-dong3，XIAO Yun3，ZHONG Jie-ping3，PAN Jiang-qiu1,*. Antiseptic and Preservative Effect of Sepia Ink Polysaccharide on Squid during Cold Storage[J]. FOOD SCIENCE, 2010, 31(10): 304-307.

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乌贼墨多糖对冷藏鱿鱼的防腐保鲜作用研究

Antiseptic and Preservative Effect of Sepia Ink Polysaccharide on Squid during Cold Storage

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