常用防腐剂对蟹糊抑菌作用的研究

Study of the antimicrobial effect of antiseptic in crab paste

针对2005年10月1日起实施的GB10136-2005《腌制生食动物性水产品卫生标准》中规定的菌落总数≤5000cfu/g,造成蟹类生食水产品主产地95%以上不合格的现象,以蟹糊为例,研究了几种常用防腐剂对蟹糊中微生物的抑制作用,以期生产合格的蟹糊产品。实验结果表明茶多酚、乳酸链球菌素、溶菌酶以及山梨酸钾则在抑制菌落总数和大肠菌群方面显著(f0.05)。抑制蟹糊中微生物的优化参数为0.50%茶多酚,0.08%乳酸链球菌素,0.03%溶菌酶和0.10%山梨酸钾。

From October lth, GB 10136-2005 is put into practice, it stipulates that total number of bacterial should be under 5000 cfu/g. So more than 95% of fresh seafood as crab are un-measured up in main origin places. This study is about this phenomenon. In order to produce the crab paste, which reach the standard, the study takes crab paste as example, and studies the effects of the antiseptic which are generally used. The experimental results show that tea polyphenol, Nisin, lysozyme and potassium sorbat have significant influence to restrain total number of bacterial and E. Coli. Finally, the Optimization parameters are that tea polyphenol 0.50%, Nisin 0.06%, lysozyme 0.03% and potassium sorbate 0.10%.