壳聚糖对腌制鱿鱼防腐作用的研究

Study on antiseptic effect of chitosan on salted squid

用不同浓度的壳聚糖对腌制鱿鱼进行涂膜处理,以感官评定、细菌总数、TVB-N值、TBA值及pH作为鲜度指标,探讨壳聚糖涂膜保鲜对延长腌制鱿鱼货架期的可行性及其效果。实验结果表明:经过壳聚糖涂膜处理的腌制鱿鱼比未经壳聚糖涂膜处理的有一定的防腐抗菌作用;不同浓度的壳聚糖涂膜处理中,2%壳聚糖是最佳的涂膜浓度。2%壳聚糖浓度(在室温光照条件下14d后)与空白组相比:感官评分高出4分,细菌总数低29%,TVB-N值低11%,TBA值低39%,pH低6.9%。

Salted squid was coated in chitosan,to investigate the antiseptic effect by sensory evaluation,total count of bacteria colonies, TVB-N ,TBA, pH as well as sensory evaluation.The results of the experiment indicated that the salted squids coated with chitosan had longer shelf life and better sensory characteristics than which were not coated.2% was the best concentration in different density.Compared to the blank group,the sensory score of 2% coating chitosan was 4 points higher,the total number of bacteria was 29% lower,the value of TVB-N,TBA and pH were 11% ,39% ,6.9% lower respectively.