食品科学 ›› 2017, Vol. 38 ›› Issue (19): 223-229.doi: 10.7506/spkx1002-6630-201719036

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基于群体感应抑制的丹皮提取物和茶多酚对冷藏大菱鲆的协同保鲜作用

李学鹏1,陈桂芳1,2,王金厢1,仪淑敏1,徐永霞1,王彦波3,朱军莉3,李婷婷4,励建荣1,*   

  1. 1.渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁 锦州 121013;2.江苏三仪生物工程有限公司,江苏 邳州 221300;3.浙江工商大学食品与生物工程学院,浙江 杭州 310012;4.大连民族大学生命科学学院,辽宁 大连 116600
  • 出版日期:2017-10-15 发布日期:2017-09-29
  • 基金资助:
    国家自然科学基金面上项目(31471639;31571913);“十二五”国家科技支撑计划项目(2015BAD17B03); 辽宁省高等学校创新团队项目(LT2014024)

Synergistic Effect of Cortex Mouton Extract Combined with Tea Polyphenols on Quality of Cold-Stored Turbot Fillets Based on the Inhibition of Quorum Sensing

LI Xuepeng1, CHEN Guifang1,2, WANG Jinxiang1, YI Shumin1, XU Yongxia1, WANG Yanbo3, ZHU Junli3, LI Tingting4, LI Jianrong1,*   

  1. 1. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; 2. Jiangsu Sanyi Bioengineering Co. Ltd., Pizhou 221300, China; 3. College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310012, China; 4. College of Life Science, Dalian Nationalities University, Dalian 116600, China
  • Online:2017-10-15 Published:2017-09-29

摘要: 本研究将具有群体感应抑制活性的丹皮提取物和茶多酚保鲜剂进行复合,应用于冷藏大菱鲆鱼块的保鲜, 研究其协同保鲜效果。实验结果表明,经丹皮提取物和茶多酚复合保鲜处理的大菱鲆鱼块感官品质劣变缓慢,细菌菌 落总数、pH值、挥发性盐基氮含量、硫代巴比妥酸含量、K值均显著低于丹皮提取物处理组、茶多酚处理组和对照组 (P<0.05)。复合处理组鱼肉的货架期比对照组延长约9 d,比丹皮提取物处理组延长6~7 d,比茶多酚处理组延长 2~3 d,且对鱼肉颜色无显著影响(P>0.05)。丹皮提取物与茶多酚复合具有协同保鲜效果,能够有效地减缓冷藏大 菱鲆鱼块的腐败变质速率,保持鱼肉品质。

关键词: 丹皮提取物, 茶多酚, 大菱鲆, 群体感应抑制, 协同保鲜

Abstract: The synergistic effect of cortex mouton (CM) extract, a quorum sensing inhibitor, combined with tea polyphenols (TPs) on the quality of turbot fillets during cold storage were investigated in this paper. The results showed that the combined treatment of CM extract and TPs could slow down sensory quality deterioration of turbot fillets and significantly decrease total viable count, pH, total volatile basic nitrogen (TVB-N) content, thiobarbituric acid (TBA) content and K-value as a freshness indicator compared with individual treatments and the control (P < 0.05). In addition, the combined treatment extended the shelf life by about 9, 6–7 and 2–3 days compared with the control and individual CM extract and TPs, respectively while having no significant effect on the color. Therefore, the combined treatment of CM extract and TPs could synergistically act to effectively slow down the deterioration of refrigerated turbot, and maintain the quality of fish muscle.

Key words: cortex mouton extract, tea polyphenols, turbot, quorum sensing inhibition, synergistic preservation

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