超高压结合天然保鲜剂处理对腌制生食泥螺品质的影响
目的 探讨超高压结合天然保鲜剂对腌制生食泥螺品质和安全性的影响。方法 采用不同压力(100、300、500 MPa)和天然保鲜剂(茶多酚、Nisin、ε-聚赖氨酸、壳聚糖和溶菌酶)处理腌制生食泥螺, 研究泥螺在(4±1) ℃冷藏期间的感官、菌落总数(total viable count, TVC)、pH、挥发性盐基氮(total volatile basic nitrogen, TVB-N)和硫代巴比妥酸(thiobarbituric acid-reactive substances, TBARs )值的变化。结果 超高压和试验所选天然保鲜剂对腌制生食泥螺均有显著(P<0.05)抑菌作用, 但超高压处理对感官品质主要是质地有显著(P<0.05)影响, 500 MPa处理后立即评定的感官得分比对照低1.41分。L9(34)正交优化试验结果表明, 这几种天然保鲜剂同时使用时具有协同抑菌作用, 综合考虑抑菌效果和各品质指标, 其最优组合为A1B1C1D1(即: 0.05%茶多酚+0.005%Nisin+0.005%ε-聚赖氨酸+0.005%溶菌酶)。300 MPa超高压结合A1B1C1D1复合保鲜剂处理可显著抑制腌制生食泥螺冷藏期间TVC、TVB-N和TBARs值的上升, 维持相对稳定的pH值和感官品质, 其效果优于300 MPa超高压和复合保鲜剂单独处理。结论 超高压结合复合保鲜剂处理能有效提高腌制生食泥螺的品质和食用安全性。
Objective To explore the effect of ultra-high pressure (UHP) and natural chemicals on the quality and safety of pickled raw Bullacta exarata. Methods The combined effects of different pressures (100, 300, 500 MPa) and/or natural chemicals (tea polyphenols, Nisin, ε-polylysine, chitosan and lysozyme) on quality of pickled raw B. exarata were investigated. The changes of sensory, total viable count (TVC), pH, total volatile base nitrogen (TVB-N) content and thiobarbituric acid reactive substance (TBARs) value of B. exarata were evaluated during storage at (4±1) ℃. Results Both the UHP and the natural preservative selected in the experiment had significant bacteriostatic effects on pickled raw B. exarata (P<0.05). However, the UHP treatment had a significant effect on sensory quality mainly on texture (P<0.05), and the sensory score treated by 500 MPa UHP was decreased 1.41 points compared with the control. The results of L9(34) orthogonal optimization test indicated that the combination treatments had a synergistic effect. Taken preservation effect and the amount of chemicals applied into consideration, the optimal combination was A1B1C1D1 (0.05% tea polyphenols+0.005% Nisin+0.05% ε-polylysine+0.005% lysozyme). The combination of 300 MPa UHP and natural chemicals (A1B1C1D1) could significantly (P<0.05) inhibit the increase of TVC, TVB-N content and TBARs value, maintain relatively stable pH value and sensory score in pickled raw B. exarata, and the combination of 300 MPa UHP and natural chemicals (A1B1C1D1) had better effect than either treatment alone. Conclusion The combination of UHP and natural chemicals can effectively improve the quality and safety of pickled raw B. exarata.
标题：超高压结合天然保鲜剂处理对腌制生食泥螺品质的影响
英文标题：Combined effects of natural chemicals and ultra-high pressure on quality of pickled raw Bullacta exarata
作者：
邹小欠 安徽科技学院食品工程学院;南京师范大学食品与制药工程学院
李成 南京师范大学食品与制药工程学院
余炬波 宁波南联冷冻食品有限公司
孔晓雪 南京师范大学食品与制药工程学院
罗海波 南京师范大学食品与制药工程学院
杜传来 安徽科技学院食品工程学院
中文关键词:泥螺,腌制,超高压,天然保鲜剂,品质,
英文关键词:Bullacta exarata,pickled,ultra-high pressure,natural chemicals,quality,
发表日期：2019-03-01
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