乳酸链球菌素对高水分烤虾贮藏中品质的影响

杨絮; 鲁淑彦; 郭全友

doi:10.13386/j.issn1002-0306.2022070116

乳酸链球菌素对高水分烤虾贮藏中品质的影响

doi: 10.13386/j.issn1002-0306.2022070116

中国水产科学研究院东海水产研究所，上海 200090

基金项目: 国家重点研发计划项目（2020YFD0900400）

详细信息

作者简介:
杨絮（1984−），女，硕士，助理研究员，研究方向：水产品加工与质量安全，E-mail：16634281@qq.com

通讯作者:
郭全友（1975−），男，博士，研究员，研究方向：水产品加工与质量安全，E-mail：dhsguoqy@163.com

中图分类号: TS254.4
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- 文章访问数: 17
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- 被引次数: 0
出版历程
- 收稿日期: 2022-07-13
- 刊出日期: 2023-05-15

Effect of Nisin on the Quality Change of Roasted Shrimp with High Water Content during Storage

East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China

摘要

摘要: 为研究乳酸链球菌素（Nisin）对高水分烤虾常温下贮藏性的影响，在烤虾样品中分别添加20、60和100 mg/kg的Nisin，以感官结合菌落总数、蜡样芽孢杆菌数、挥发性盐基氮、pH等指标对样品品质进行评价。结果表明，烤虾的感官评分在常温贮藏过程中逐渐下降，菌落总数、蜡样芽孢杆菌数、挥发性盐基氮与pH则呈增长趋势。随着Nisin添加量的增加，菌落总数、蜡样芽孢杆菌数、挥发性盐基氮的增长趋慢。第6 d时，未加Nisin的对照组样品菌落总数达到行业标准《调味烤虾》中规定的限值（3×10⁴ CFU/g），而添加20、60、100 mg/kg Nisin的样品，菌落总数达到规定限值的时间分别被延长至8、12和14 d。本研究表明Nisin对高水分烤虾中蜡样芽孢杆菌等腐败微生物生长有明显的抑制作用，能有效延长产品的货架期。
- 烤虾 /
- 乳酸链球菌素 /
- 品质变化 /
- 蜡样芽孢杆菌 /
- 抑菌作用
Abstract: To investigate the effect of Nisin on the storage of roasted shrimp with high water content at room temperature, different concentrations of Nisin (20, 60 and 100 mg/kg) were added to the rosted shrimp samples. Sensory evaluation combined with the total viable count (TVC), the Bacillus cereus count, the total volatile basic nitrogen (TVB-N) and the pH value were used as indicators, to evaluate the quality of rosted shrimp samples. The results showed that the sensory evaluation scores decreased during storage of samples, and the TVC, the Bacillus cereus count, the TVB-N and the pH value of the samples increased gradually. With the increase of added Nisin, the growth of the TVC, the Bacillus cereus count and the TVB-N slowed down. On the 6th day, the TVC of the control group reached the threshold specified in the Chinese industry standard "Seasoned roasted shrimp" (3×10⁴ CFU/g), while the shelf life of samples with 20, 60 and 100 mg/kg Nisin were extended to 8, 12 and 14 days, respectively. This study showed that Nisin had an inhibitory effect on the growth of microorganisms such as Bacillus cereus in the roasted shrimp with high water content, and it could effectively prolong the shelf life of the product.
- roasted shrimp /
- Nisin /
- quality change /
- Bacillus cereus /
- antibacterial effect

HTML全文

图 1 添加Nisin的高水分烤虾贮藏中感官评分的变化

Figure 1. Effect of Nisin on the sensory evaluation of roasted shrimp during storage

下载: 全尺寸图片幻灯片

图 2 添加Nisin的高水分烤虾贮藏中菌落总数的变化

Figure 2. Effect of Nisin on the total number of colonies of roasted shrimp during storage

下载: 全尺寸图片幻灯片

图 3 添加Nisin的高水分烤虾贮藏中蜡样芽孢杆菌数的变化

Figure 3. Effect of Nisin on the total number of Bacillus cereus of roasted shrimp during storage

下载: 全尺寸图片幻灯片

图 4 添加Nisin的高水分烤虾贮藏中TVB-N值的变化

Figure 4. Effect of Nisin on total volatile base nitrogen of roasted shrimp during storage

下载: 全尺寸图片幻灯片

图 5 添加Nisin的高水分烤虾贮藏中pH的变化

Figure 5. Effect of Nisin on pH value of roasted shrimp during storage

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表 1 高水分烤虾感官评分规则

Table 1. Sensory evaluation standards of high water content roasted shrimp

指标	10~7分	6~4分	3~0分
外观	虾体自然弯曲，个小均匀排列整齐	虾体自然弯曲，个体较规整	个体不规则
色泽	自然鲜艳，光泽度好	稍暗，光泽度较好	发暗，光泽度较差
风味	滋味鲜美，烤香味足	滋味较鲜美，烤香味稍不足	鲜香味不足，回味有腥味
质地	有弹性有嚼劲，软硬适当	稍有弹性，略微偏软或偏硬	弹性较差，产品较硬或较软

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