食品科学 ›› 2019, Vol. 40 ›› Issue (21): 229-235.doi: 10.7506/spkx1002-6630-20181019-207

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植物乳杆菌JY-22细菌素粗提物在鲢鱼鱼丸保鲜中的应用

崔天琦,杜宏,吕欣然,郭超,白凤翎,仪淑敏,丁浩宸,黄建联,励建荣   

  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,国家鱼糜及鱼糜制品加工技术研发专业中心,辽宁 锦州 121013;2.辽宁安井食品有限公司,辽宁 鞍山 114100)
  • 出版日期:2019-11-15 发布日期:2019-12-02
  • 基金资助:
    中央引导地方科技发展专项(2018107005)

Application of Crude Bacteriocin of Lactobacillus plantarum JY-22 in Preservation of Silver Carp Meatballs

CUI Tianqi, DU Hong, Lü Xinran, GUO Chao, BAI Fengling, YI Shumin, DING Haochen, HUANG Jianlian, LI Jianrong   

  1. (1. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agriculturaland Aquatic Products, National R & D Branch Center for Surimi and Surimi Product Processing, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; 2. Liaoning Anjoy Food Co. Ltd., Anshan 114100, China)
  • Online:2019-11-15 Published:2019-12-02

摘要: 应用植物乳杆菌JY-22细菌素粗提物对鲢鱼鱼丸中地衣芽孢杆菌和蜡样芽孢杆菌进行抑菌保鲜研究,以感官、理化和细菌学指标对鲢鱼鱼丸产品质量进行安全性评价。结果表明:添加JY-22细菌素粗提物可以改善鲢鱼鱼丸感官品质,能有效抑制鲢鱼鱼丸中芽孢杆菌的生长,第21天时,添加0.6 倍最小抑菌浓度(minimum inhibitory concentration,MIC)JY-22细菌素粗提物处理组比单独添加地衣芽孢杆菌和蜡样芽孢杆菌处理组的菌落数分别减少1.92(lg(CFU/g))和1.00(lg(CFU/g));添加JY-22细菌素粗提物可使鲢鱼鱼丸在贮藏过程中pH值下降速度变缓,一定程度上会降低鱼丸白度,但对弹性影响不明显,添加0.6 MIC的JY-22细菌素粗提物能使产品保质期至少延长3 d。菌株JY-22细菌素粗提物可有效控制鲢鱼鱼丸中芽孢杆菌的生长繁殖,对产品具有良好的保鲜效果。

关键词: 植物乳杆菌JY-22, 芽孢杆菌, 抑菌活性, 鲢鱼鱼丸, 保鲜

Abstract: The efficacy of crude bacteriocin of Lactobacillus plantarum JY-22 was evaluated in preserving the quality of silver carp meatballs inoculated with Bacillus licheniformis or Bacillus cereus. The product quality and safety were evaluated by sensory, physicochemical and bacteriological indicators. The results showed that the addition of JY22 bacteriocin could improve the sensory quality of fish meatballs and effectively inhibit the growth of Bacillus in fish meatballs. On the 21st day of storage, JY-22 bacteriocin at a concentration of 0.6 minimum inhibitory concentration (MIC) reduced the viable cell count of fish meatballs inoculated with Bacillus licheniformis or Bacillus cereus alone by 1.92 (lg (CFU/g)) and 1.00 (lg (CFU/g)), respectively. JY-22 bacteriocin slowed the decrease in pH during the storage of fish meatballs and reduced the whiteness, but it had little effect on the elasticity. JY-22 bacteriocin at 0.6 MIC could extend the shelf life of the product by at least 3 days. To conclude, JY-22 bacteriocin could effectively control the growth and reproduction of Bacillus in fish meatballs, and preserve the product quality.

Key words: Lactobacillus plantarum JY-22, Bacillus, antibacterial activity, silver carp meatballs, preservation

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