现代食品科技2017，Vol.33Issue(10)：192-200,9.DOI:10.13982/j.mfst.1673-9078.2017.10.028
复配生物防腐剂延长海鲶鱼肉的贮藏时间
Prolonging Shelf Life of Fish (Sea catfish) by the Additions of Combined Bio-preservatives
摘要
Abstract
Seafood is susceptible to spoilage due to its high concentration of nutrition.Microorganisms play a key role in the spoilage of most seafood.Eight microbial strains were isolated from spoiled Sea catfish in this study,which were identified to be Exiguobacterium acetylicum,Acinetobacter johnsonii,Kocuria sp.,Arthrobacter creatinolyticus,Pseudomonas stutzeri,Bacillus subtilis,Psychrobacter celer and Acinetobacter lwoffii.Minimal inhibitory concentrations (MIC) of 3 bio-preservatives (ε-polylysine,Nisin and lysozyme) on the isolated strains were determined.The inhibitory of total bacteria counts by combined bio-preservatives were optimized by response surface methodology.The optimized concentration of ε-polylysine,Nisin and lysozyme was 367.5,375.0 and 235.0 mg/kg,respectively.The combined bio-preservatives damaged the bacterial cell membrane integrity and increased bacterial membrane permeability of Bacillus subtilis,evidenced by scanning electron microscopy.Total bacteria counts,pH value and TVB-N of Sea catfish with an optimized combined bio-preservative were determined to verify the antibacterial effect,which showed shelf life of Sea catfish with combined bio-preservatives was about twice as long as control both stored at 4 ℃.关键词
海鲶鱼/生物防腐剂/响应面/货架期Key words
Sea catfish/bio-preservatives/response surface methodology/shelf life引用本文复制引用
凌泽兴,孙曼钰,钟成,贾士儒,谭之磊..复配生物防腐剂延长海鲶鱼肉的贮藏时间[J].现代食品科技,2017,33(10):192-200,9.基金项目
国家自然科学基金资助项目(21276197) （21276197）
国家科技支撑计划项目(2015BAD16B04) （2015BAD16B04）
