聚赖氨酸抑制冷藏鱼糜制品优势菌及品质影响

Inhibition of Polylysine on Dominant Bacteria and Quality of Frozen Surimi Products

新鲜鱼糜制品冷藏过程中极易受到微生物污染,导致贮藏期间的品质劣化。为控制新鲜鱼糜制品冷藏期间品质变化,试验通过抑菌剂聚赖氨酸抑制贮藏期间腐败微生物增殖,研究聚赖氨酸对新鲜鱼糜制品中优势菌的抑菌效果,以及聚赖氨酸对鱼糜制品质构、持水性、白度、微生物指标进行分析。结果表明:新鲜鱼糜制品在冷藏前期优势菌群为假单胞菌属,贮藏时间增加优势菌群发生改变,贮藏后期以芽孢杆菌为优势菌;聚赖氨酸对冷藏期间两种优势菌假单胞菌、芽孢杆菌以及常见腐败菌大肠杆菌均有抑菌效果,最小抑菌浓度分别为40、60、30μg/mL;较高浓度的聚赖氨酸添加量能小幅提升鱼糜制品凝胶性能;添加聚赖氨酸不会影响鱼糜制品持水性,较高添加量会小幅降低鱼糜制品白度;聚赖氨酸能有效抑制冷藏期间鱼糜制品微生物繁殖,防止贮藏期间的品质劣化。

The fresh surimi products are easily polluted to the deterioration of the quality during the storage. To by microorganism during the cold storage ,which leads control the changes of quality of fresh surimi products during the cold storage,through using antimicrobial agents E-poly-lysine to inhibit the proliferation of spoilage microorganisms during storage and bacteriostasis effect of poly-lysine on the dominant bacteria in fresh surimi products, analysis the texture,water holding capacity,whiteness and microbial of surimi. The results showed that the dominant bacteria of fresh surimi products was Pseudomonas in the period of cold storage,the increase of storage time of dominant bacteria change during storage as bacillus; poly-lysine had good effect on two kinds of dominant bacteria during refrigerated storage Pseudomonas, bacillus and common spoilage bacteria Escherichia coli had antimicrobial effect, minimum inhibitory concentrations were 40,60,30 μg/mL; higher concentration of poly-lysine adding amount could improve slightly surimi gel properties; adding poly-lysine did not affect the water holding capacity of surimi products,but high dosage would slightly reduce the whiteness of surimi products; poly-lysine could effectively inhibit the cold surimi products during microbial reproduction,prevent quality deterioration during storage.