食品科学 ›› 2018, Vol. 39 ›› Issue (11): 227-232.doi: 10.7506/spkx1002-6630-201811036

• 包装贮运 • 上一篇    下一篇

溶菌酶脂质体对冷藏金鲳鱼保鲜效果的影响

王 者1,关荣发1,*,刘振峰2,王 伟3,肖朝耿4,张小军5,吕 飞6   

  1. 1.中国计量大学生命科学学院,浙江 杭州 310018;2.正大青春宝药业有限公司健康产品所,浙江 杭州 310023; 3.浙江省农业科学院农产品质量标准研究所,浙江 杭州 310016;4.浙江省农业科学院食品科学研究所,浙江 杭州 310022; 5.浙江海洋大学海洋渔业研究所,浙江 舟山 316022;6.浙江工业大学海洋学院,食品工程与质量控制研究所,浙江 杭州 310014
  • 出版日期:2018-06-15 发布日期:2018-06-06
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YED0401503);杭州市农业与社会发展科研项目(2017NA06);浙江省级公益性技术应用研究计划项目(2015C32023)

Effect of Lysozyme Liposomes on Trachinotus ovatus Preservation

WANG Zhe1, GUAN Rongfa1,*, LIU Zhenfeng2, WANG Wei3, XIAO Chaogeng4, ZHANG Xiaojun5, Lü Fei6   

  1. 1. College of Life Science, China Jiliang University, Hangzhou 310018, China; 2. Institute of Health Products, Chiataj Qingchunbao Pharmaceutical Group Limited, Hangzhou 310023, China; 3. Institute of Agricultural Products Quality Standard, Zhejiang Academy of Agricultural Sciences, Hangzhou 310016, China; 4. Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310022, China; 5. Institute of Marine and Fisheries, Zhejiang Ocean University, Zhoushan 316022, China; 6. Institute of Food Engineering and Quality Control, Ocean College, Zhejiang University of Technology, Hangzhou 310014, China
  • Online:2018-06-15 Published:2018-06-06

摘要: 为了提升溶菌酶的脂溶性以及溶菌酶的稳定性,以逆向蒸发法制备溶菌酶脂质体,通过向菜籽色拉油中添 加溶菌酶脂质体探究溶菌酶脂质体的脂溶性,以及模拟金鲳鱼体内消化环境探究脂质体对溶菌酶的保护作用,并研 究溶菌酶脂质体作为保鲜剂对金鲳鱼的保鲜效果,室温条件下将金鲳鱼浸渍于一定质量浓度梯度的溶菌酶脂质体溶 液和溶菌酶溶液,于4 ℃条件下贮藏,并设立磷酸盐缓冲液作为对照组。以感官评价得分、pH值、菌落总数、硫代 巴比妥酸值、挥发性盐基氮含量作为鲜度指标,衡量保鲜效果。实验结果表明:溶菌酶脂质体具有较好的脂溶性, 且能够增加溶菌酶的稳定性。在同一贮藏时间,溶菌酶脂质体的保鲜效果要好于溶菌酶溶液处理组和对照组,溶菌 酶脂质体能够减缓感官得分的下降速率,抑制菌落总数的增加和硫代巴比妥酸值和pH值的上升,与溶菌酶溶液以 及对照组相比,可将金鲳鱼的货架期延长2~3 d和5~6 d。

关键词: 溶菌酶, 脂质体, 金鲳鱼, 贮藏

Abstract: In order to improve the stability and lipid solubility of lysozyme, lysozyme liposomes were prepared by reverse phase evaporation method. The solubility of lysozyme liposomes in rapeseed salad oil was investigated as well as the stability in simulated intestinal environment of Trachinotus ovatus. The effects of lysozyme liposomes and lysozyme at different concentrations on preserving the quality of Trachinotus ovatus during storage at 4 ℃ were evaluated using sterile phosphate buffer as negative control. Changes in the quality of Trachinotus ovatus were examined by sensory evaluation, pH, thiobarbituric acid (TBA) value, total bacterial count, and total volatile basic nitrogen content. The results indicated that lysozyme liposomes had good stability and lipid solubility during cold storage. Lysozyme liposomes could better maintain the fish quality after the same storage period, slowed the rate of decrease in sensory score, inhibit the increase in TBA value and pH and prolong the shelf-life by 2–3 and 5–6 d, respectively, compared with lysozyme and the control group.

Key words: lysozyme, liposomes, Trachinotus ovatus, preservation

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