生鲜罗非鱼片专用复合天然防腐剂工艺优化.PDFVIP

18 2017, Vol. 31, No. 08 肉类研究 中国肉类食品综合研究中心 加工工艺 MEAT RESEARCH CHINA MEAT RESEARCH CENTER 生鲜罗非鱼片专用复合天然防腐剂工艺优化 孟晓华 （鹤壁职业技术学院食品工程学院，河南鹤壁 458030 ） 摘  要：以总挥发性盐基氮（total volatile basic nitrogen ，TVB-N ）含量和菌落总数为指标，应用聚合酶链式反应- 变性梯度凝胶电泳（polymerase chain reaction-denaturing gradient gel electrophoresis ，PCR-DGGE ）技术比较研究8 种不同天然防腐剂对生鲜罗非鱼片中腐败菌生长的影响，并根据8 种天然防腐剂抑菌谱互补的原则配制出罗非鱼片 % % / / 专用的复合天然防腐剂，配方为20 生姜溶液、20 大蒜溶液、0.6 g 100 mL鱼精蛋白、1.2 g 100 mL壳聚糖。按此 配方配制的复合天然防腐剂能够有效抑制罗非鱼片中腐败菌的生长，使贮藏在4 ℃有氧冷藏条件下的生鲜罗非鱼片 的保质期延长至15 d以上，而不使用防腐剂的生鲜罗非鱼片保质期仅为9 d 。 关键词：罗非鱼片；天然防腐剂；变性梯度凝胶电泳；菌落总数；总挥发性盐基氮 Optimization of the Formulation of Natural Preservative Mixtures for Fresh Tilapia Fillets MENG Xiaohua (School of Food Engineering, Hebi Polytechnic, Hebi 458030, China) Abstract: In this experiment, polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) was adopted to evaluate the effect of eight different natural preservatives on the growth of spoilage microorganisms in fresh tilapia fillets and the effect on total volatile basic nitrogen (TVB-N) content and aerobic plate count (APC) was also investigated. Taking into account their synergism, a preservative mixture was formulated containing 20% ginger juice, 20% garlic juice, 0.6 g/100 mL protamine, and 1.2 g/100 mL chitosan. This mixture could effectively inhibit the growth of spoilage microorganisms in tilapia fillets and prolong the shelf life to over 15 days compared to only 9 days for s