萝卜籽蛋白提取物对托盘包装鲟鱼片冷藏品质的影响

doi:10.7506/spkx1002-6630-201809034

食品科学 ›› 2018, Vol. 39 ›› Issue (9): 224-231.doi: 10.7506/spkx1002-6630-201809034

萝卜籽蛋白提取物对托盘包装鲟鱼片冷藏品质的影响

李军1,2，李平兰2，高亮1，王顺1，桂萌1,*

1.北京市水产科学研究所，北京 100071；2.北京食品营养与人类健康高精尖创新中心，中国农业大学食品科学与营养工程学院，北京 100083

出版日期:2018-05-15 发布日期:2018-05-15
基金资助:
“十二五”国家科技支撑计划项目（2015BAD16B01-4）；北京市鲟鱼、鲑鳟鱼创新团队项目（SCGWZJ201711）；北京市财政项目

Effect of Radish Seed Protein Extract on Quality of Tray-Packaged Sturgeon Fillets Stored at 4 ℃

LI Jun1,2, LI Pinglan2, GAO Liang1, WANG Shun1, GUI Meng1,*

1. Beijing Fisheries Research Institute, Beijing 100071, China; 2. Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

Online:2018-05-15 Published:2018-05-15

摘要/Abstract

摘要： 本实验旨在探究萝卜籽蛋白提取物对冷藏鲟鱼片的防腐保鲜效果。研究了萝卜籽蛋白提取物对9 株鲟鱼腐败菌的抑菌活性；将鲟鱼片分别用64（T1组）、32（T2组）、2 AU/mL（T3组）的萝卜籽蛋白提取液和无菌生理盐水（CK组）处理，测定各组贮藏期间的微生物指标（菌落总数、肠科菌数、气单胞菌数、假单胞菌数和耐冷菌数）、理化指标（pH值、色泽、挥发性盐基氮含量、硫代巴比妥酸值和生物胺含量）和感官得分变化。结果显示：萝卜籽蛋白提取物对9 株鲟鱼腐败菌均具有很好的抑制作用，其抑菌圈直径均大于17.5 mm；微生物指标结果显示CK组、T1组、T2组和T3组鲟鱼片的货架期分别为7、11、9 d和7 d；理化指标结果显示，与对照组相比，萝卜籽蛋白提取物可延缓鲟鱼片中总挥发性盐基氮、硫代巴比妥酸和生物胺的积累，且蛋白提取物效价越高，效果越显著；感官评价结果与微生物指标、理化指标结果基本一致。研究结果表明萝卜籽蛋白提取物可以有效地抑制鲟鱼腐败菌的生长，并能降低冷藏鲟鱼片腐败速率，因此具有开发成新型水产品防腐保鲜剂的潜力。

关键词: 萝卜籽蛋白提取物, 生物防腐, 鲟鱼, 货架期

Abstract: The objective of this paper was to investigate the efficacy of radish seed protein extract (RSPE) in preserving the freshness of cold stored surgeon fillets. The antibacterial activity of RSPE against nine sturgeon spoilage bacteria was studied. Sturgeon fillets were treated with 64 (T1), 32 (T2) and 2 AU/mL (T3) RSPE solutions, respectively, and sterile saline solution was used as control. All samples were analyzed periodically for microbial counts (total viable counts (TVC), Enterobacteriaceae, Pseudomonas, Aeromonas and Psychrotrophs), Physicochemical properties (pH, color, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) and biogenic amines) and sensory characteristics. The results showed that the growth of nine sturgeon spoilage strains was inhibited by RSPE with inhibition zones larger than 17.5 mm in diameter. The shelf-lives of the control, T1, T2 and T3 groups determined by microbiological analysis were 7, 11, 9 and 7 d, respectively. Meanwhile, the accumulation of TVB-N, TBA and biogenic amines were significantly and concentrationdependently inhibited by RSPE as compared with the control. The results of sensory evaluation were consistent with the microbiological and physicochemical results. As a consequence, RSPE could effectively inhibit the growth of spoilage bacteria in sturgeon and reduce the spoilage rate of sturgeon during cold storage. Therefore, it has the potential to be used as a novel biological preservative for chilled sturgeon fillets.

Key words: radish seed protein extract, biopreservative, sturgeon, shelf-life

中图分类号:

TS254.4

李军，李平兰，高亮，王顺，桂萌. 萝卜籽蛋白提取物对托盘包装鲟鱼片冷藏品质的影响[J]. 食品科学, 2018, 39(9): 224-231.

LI Jun, LI Pinglan, GAO Liang, WANG Shun, GUI Meng. Effect of Radish Seed Protein Extract on Quality of Tray-Packaged Sturgeon Fillets Stored at 4 ℃[J]. FOOD SCIENCE, 2018, 39(9): 224-231.

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萝卜籽蛋白提取物对托盘包装鲟鱼片冷藏品质的影响

Effect of Radish Seed Protein Extract on Quality of Tray-Packaged Sturgeon Fillets Stored at 4 ℃

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