复合生物保鲜剂对冰温贮藏鱿鱼品质的影响

Effect of Complex Biological Preservative on Squid Quality during Ice Temperature Storage

为保持鱿鱼品质延长货架期,选用鱼精蛋白、壳聚糖、八角提取物进行复配,以TVB-N值、巯基含量、TBARS值、细菌总数、色泽及质构特性为鲜度指标,研究鱿鱼在冰温贮藏过程中的品质变化。结果表明,在0℃的冰温条件下贮藏22 d,试验组的TVB-N值、巯基含量、TBARS值、细菌总数分别为35.45 mg/100 g、5.21×10^(-5)mol/g、0.31 mg MDA/kg、6.79 lg CFU/g,与对照组相比差异显著(p<0.05),货架期延长6 d。说明鱼精蛋白、壳聚糖和八角提取物组成的复合生物保鲜剂处理能减缓肌肉蛋白的降解和脂肪氧化,有效抑制微生物的繁殖,减慢鱿鱼的腐败速度,改善鱿鱼品质。

To preserve quality and extend shelf life on squid, the quality change of squid coated with protamine, chitosan and aniseed extract was studied during ice temperature storage to test the freshness indexes including TVB-N value, sulfhydryl content, TBARS value, total bacterial counts, color and texture characteristics. The results showed that the TVB-N value, sulfhydryl content, TBARS value and total bacterial counts of the experimental squid stored for 22 d at 0 ℃ were 35.45 mg/100 g, 5.21×10^（-5） mol/g, 0.31 mg MDA/kg and 6.79 lg CFU/g respectively. The freshness indexes in the experimental group were significant difference（P〈0.05） from those in the control group and could extend the shelf life by 6 d. The complex biological preservative composed of protamine, chitosan and aniseed extract treatment could decrease muscle protein degradation and lipid oxidation, could effectively inhibit the reproduction of microorganisms, could slow down corruption speed and improve the quality on squid.