摘要
采用含有107cfu/g的副干酪乳杆菌H9菌体发酵液(pH3.70)涂抹草鱼并用1%的海藻酸钠溶液对其涂膜后4℃冷藏保鲜,以感官评分、总挥发性氮值(TVB-N)、pH、硫代巴比妥酸值(TBA)以及菌落总数(TBC)等作为鲜度指标,并与未做处理、单独涂膜处理和单独涂抹H9菌体的草鱼进行对比,探索草鱼在4℃冷藏条件下采用副干酪乳杆菌复合涂膜技术的保鲜效果。结果表明:副干酪乳杆菌H9菌体发酵液复合涂膜处理的鱼肉保鲜效果好,菌落总数的增长得到明显的抑制,维持较低的TVB-N值,且对感官无任何不良影响,其保鲜期可长达11 d,比对照组延长4 d。
The grass carps were divided into several parts and stored in 4℃, some treated by 107 cfu/g Lactobacillus paracasei H9 alone, some singly coated with 1% sodium alginate solution, and some treated by Lactobacillus paracasei H9 fermentation solution （pH3.70）, then coated with 1% sodium alginate solution, others were without any treatment. The sensory evaluation values, total volatile base nitrogen （TVB-N）, pH value, the 2-thiobarbituric acid （TBA） and total bacteria count （TBC） were used to evaluate the fish quality during the storage. The results showed that samples treated by Lactobacillus paracasei H9 fermentation solution and coated with sodium alginate had the best bio-preservation, which could restrain bacteria growth, keep the lower value of TVB-N, have no harmful effect towards the sensory quality and the shelf-life have prolonged 4 days.
出处
《食品科技》
CAS
北大核心
2013年第11期146-152,共7页
Food Science and Technology
基金
现代农业产业技术体系建设专项资金项目(CARS-46)
关键词
副干酪乳杆菌H9
涂膜
草鱼
生物保鲜
Lactobacillus paracasei H9
coating
grass carp
bio-preservation
