食品科学 ›› 2004, Vol. 25 ›› Issue (10): 80-84.

• 基础研究 • 上一篇    下一篇

鱿鱼鱼精蛋白的抑菌作用及在保鲜中的应用

 李燕, 汪之和, 王麟, 宋倩禺   

  1. 上海水产大学食品学院
  • 出版日期:2004-10-15 发布日期:2011-10-24

Study on Antibacterial Action of Squid Protamine and the Preservation of the Ground Flesh of Fish

 LI  Yan, WANG  Zhi-He, WANG  Lin, SONG  Qian-Yu   

  1. College of Food Science and Technology, Shanghai Fisheries University
  • Online:2004-10-15 Published:2011-10-24

摘要: 以鱿鱼精巢组织为原料,从中分离提取鱼精蛋白。确定其对大肠杆菌、金黄色葡萄球菌的最低抑菌浓度(MIC)后,将其添加到新鲜的鱼糜制品中,研究了pH值、无机成分、有机成分和其他化学物质对鱼精蛋白抑菌活性的影响。结果表明,鱼精蛋白是一种有效的天然食品防腐剂。

关键词: 鱼精蛋白, 最低抑菌浓度, 抑菌作用

Abstract: This paper used spermatozoa of adult squid as crude material, through a serial processes of extraction, crude productof protamine was yielded and measured the minimum inhibition concentration of squid protamine on E.coli and S.aureus. Theground flesh of fish was added with protamine. In this paper, pH value, inorganic, organic substances and other chemical componentsthat affect antibacterial activity of protamine were studied. The results indicated that protamine was an effective natural foodpreservative.

Key words: protamine, minimum inhibitory concentration (MIC), antibacterial action