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投稿时间：2023-02-15
投稿时间：2023-02-15
中文摘要: 为解决冷冻调理小龙虾贮藏期间氧化反应和微生物活动引起的品质劣变，该研究通过体外抑菌和抗氧化试验，从7 种常规生物保鲜剂中筛选出3 种（聚赖氨酸盐酸盐、茶多酚、迷迭香提取物），并对这3 种生物保鲜剂进行复配优化。利用单因素试验确定各保鲜剂最佳添加量，并采用Box-Behnken 设计模型，以挥发性盐基氮值、硫代巴比妥酸值为响应值，得到复合生物保鲜剂最佳组合方案为聚赖氨酸盐酸盐0.20 g/L、迷迭香提取物0.23 g/L、茶多酚0.20 g/L。结果表明，该复合生物保鲜剂对冷冻调理小龙虾具有抑菌抗氧化作用，并在-18 ℃下显著减缓冷冻调理小龙虾脂质和蛋白质的氧化反应。
Abstract:Oxidation and microbial activities cause quality deterioration of frozen conditioned crayfish during storage.The in vitro antibacterial and antioxidant tests were carried out to screen three bio-preservatives（polylysine hydrochloride，tea polyphenols，and rosemary extract）out from seven conventional bio-preservatives for compounding.Single factor tests were carried out to determine the optimal concentrations of the three biopreservatives，and then Box-Behnken design was employed to determine the optimal combination with total volatile basic nitrogen and thiobarbituric acid reactive substances as the response values.The optimal combination was determined as 0.20 g/L polylysine hydrochloride，0.23 g/L rosemary extract，and 0.20 g/L tea polyphenols.The results showed that the complex bio-preservative had antibacterial and antioxidant effects on frozen conditioned crayfish and significantly slowed down the oxidation of lipids and proteins at-18 ℃.
keywords: complex bio-preservative frozen conditioned crayfish formula optimization antibacterial activity antioxidant activity
文章编号：202406018 中图分类号： 文献标志码：
基金项目:江苏省农业科技自主创新资金项目（SCX（21）2070）
| 作者 | 单位 |
| 孙英杰1，2，孙荣雪2，王成2，马艳弘1，2，熊令明2，刘钱媛2，江宁1，2* | 1.江苏大学 食品与生物工程学院，江苏 镇江 212013；2.江苏省农业科学院农产品加工研究所，江苏 南京 210014 |
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