摘要
研究乳酸链球菌素、纳他霉素对调理蓝点马鲛鱼片贮藏品质的影响。不同处理蓝点马鲛鱼片在4℃冷藏条件下腌制24 h后,测定其pH、TVB-N值、组胺、大肠菌群及菌落总数。结果表明,乳酸链球菌素、纳他霉素对于调理蓝点马鲛鱼片的pH、挥发性盐基氮、微生物和组胺均优于空白样品;纳他霉素对于调理蓝点马鲛鱼片的pH优于乳酸链球菌素处理的样品;乳酸链球菌素对于调理蓝点马鲛鱼片的微生物和组胺指标优于纳他霉素;乳酸链球菌素和纳他霉素对冷藏调理蓝点马鲛鱼片在挥发性盐基氮和感官指标方面效果相当。在0℃~4℃下,调理蓝点马鲛鱼片保质期17 d,两种生物防腐剂使贮藏期延长了1~2 d,相同状态下在这段时间内的乳酸链球菌素的效果略优于纳他霉素。
Study the effects of nisin and natamycin on the quality of spiced Scomberomorus niphonius fillets during storage. The pH, total volatile basic nitrogen, histamine, coli group and total number of colonies of spiced Scomberomorus niphonius fillets were determined after 24 h cold storage （4℃）. The results showed that the nisin and natamycin prime for conditioning spiced Scomberomorus niphonius fillets pH, icrobial and histamine were higher than that of blank samples; The natamycin prime for conditioning spiced Scomberomorus niphonius fillets pH was higher than that of nisin samples; The nisin prime for conditioning spiced Scomberomorus niphonius fillets icrobial and histamine were higher than that of natamycin samples; The nisin prime for conditioning spiced Scomberomorus niphonius fillets TVB-N was as the same as that of natamycin samples. At 0 ℃--4℃, shelf life of the Scomberomorus niphonius fillets was 17 d, two kinds of biological preservatives prolonged the shelf life of 1-2 d, and the same state in this period of time the effect ofnisin was slightly better than natamycin.
出处
《食品工业》
CAS
北大核心
2017年第4期174-177,共4页
The Food Industry
