复合生物保鲜剂结合冰温贮藏对红鳍东方鲀的保鲜效果
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摘要
为了延长红鳍东方鲀鱼块的货架期,利用响应面Box-Behnken原理设计柠檬酸、百里酚和海藻酸钠3因素3水平响应面分析实验,建立以菌落总数为响应值的二次多项式回归模型。并通过pH、汁液流失率、挥发性盐基氮(TVB-N)、硫代巴比妥酸(TBA)、菌落总数及优势腐败菌假单胞菌等指标测定,对最佳配比的复合生物保鲜剂的保鲜效果进行了验证。结果显示,冰温下,柠檬酸、百里酚、海藻酸钠的最优配比分别为0.68%、1.45%、1.94%,贮藏30 d时菌落总数为最低值5.50 lg (CFU/g),并且3种保鲜剂两两间均存在极显著的交互作用。经验证,该复合生物保鲜剂可以显著抑制微生物的增长,有效降低贮藏过程中的TVB-N含量、TBA含量,显著减缓了鱼块的腐败变质发生,货架期较对照组的15 d延长至30 d。
The aim of this paper was to optimize complex biological preservatives consisting of citric acid, thymol and sodium alginate using three-variable, three-level Box-Behnken design to prolong the shelf life of Takifugu rubripes. A quadratic polynomial regression model was established with total plate counts as the response value.The preservation effects of complex biological preservatives were verified by measuring pH, drip loss, TVB-N,TBA, total plate counts and Pseudomonas sp.. The result showed that the optimal ratio of the complex biological preservatives at ice temperature is as follows: 0.68% citric acid, 1.45% thymol and 1.94% sodium alginate. In that condition, the lowest total plate count was 5.50 lg(CFU/g) on the 30 th day. What's more, citric acid and thymol,citric acid and sodium alginate, as well as thymol and sodium alginate had a significant interactive effect. The optimal complex biological preservatives could significantly inhibit the growth of microorganisms, and reduce the contents of TVB-N and TBA. It was proved that the complex biological preservatives could effectively delay the deterioration of T. rubripes, prolonging the shelf life of 15 d to 30 d.
The aim of this paper was to optimize complex biological preservatives consisting of citric acid, thymol and sodium alginate using three-variable, three-level Box-Behnken design to prolong the shelf life of Takifugu rubripes. A quadratic polynomial regression model was established with total plate counts as the response value.The preservation effects of complex biological preservatives were verified by measuring pH, drip loss, TVB-N,TBA, total plate counts and Pseudomonas sp.. The result showed that the optimal ratio of the complex biological preservatives at ice temperature is as follows: 0.68% citric acid, 1.45% thymol and 1.94% sodium alginate. In that condition, the lowest total plate count was 5.50 lg(CFU/g) on the 30 th day. What's more, citric acid and thymol,citric acid and sodium alginate, as well as thymol and sodium alginate had a significant interactive effect. The optimal complex biological preservatives could significantly inhibit the growth of microorganisms, and reduce the contents of TVB-N and TBA. It was proved that the complex biological preservatives could effectively delay the deterioration of T. rubripes, prolonging the shelf life of 15 d to 30 d.
引文
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[9]Li T T,Li J R,Hu W Z,et al.Quality enhancement in refrigerated red drum(Sciaenops ocellatus)fillets using chitosan coatings containing natural preservatives[J].Food Chemistry,2013,138(2-3):821-826.
[10]刘金昉,刘红英,齐凤生,等.复合生物保鲜剂结合冰温贮藏对南美白对虾的保鲜效果[J].食品科学,2014,35(20):286-290.Liu J F,Liu H Y,Qi F S,et al.Preservation effect of complex biological preservative combined with ice temperature storage on Penaeus vannamei[J].Food Science,2014,35(20):286-290(in Chinese).
[11]马妍,谢晶,周然,等.冷藏温度对河豚鱼微生物及品质特性的影响[J].食品科学,2012,33(6):288-292.Ma Y,Xie J,Zhou R,et al.Effect of temperature on microbiological and quality properties of puffer fish during cold storage[J].Food Science,2012,33(6):288-292(in Chinese).
[12]马妍,谢晶,周然,等.冻藏温度对河豚鱼鱼肉微观结构及生化指标的影响[J].西北农林科技大学学报(自然科学版),2014,42(5):141-146.Ma Y,Xie J,Zhou R,et al.Effects of frozen storage temperature on ultrastructure and biochemical properties of Takifugu obscures[J].Journal of Northwest A&FUniversity(Natural Science Edition),2014,42(5):141-146(in Chinese).
[13]周然,刘源,谢晶,等.电解水对冷藏河豚鱼肉质构及品质变化的影响[J].农业工程学报,2011,27(10):365-369.Zhou R,Liu Y,Xie J,et al.Effects of electrolyzed water on texture and quality of obscure puffer fish(Takifugu obscurus)during cold storage[J].Transactions of the CSAE,2011,27(10):365-369(in Chinese).
[14]马妍,谢晶,周然,等.不同取代基羧甲基壳聚糖对冷藏河豚鱼品质的影响[J].湖北农业科学,2011,50(15):3131-3135.Ma Y,Xie J,Zhou R,et al.Effects of different substituent of carboxymethyl chitosan on cold storaged puffer fish quality[J].Hubei Agricultural Sciences,2011,50(15):3131-3135(in Chinese).
[15]周然,刘源,谢晶,等.羧甲基壳聚糖涂膜保鲜冷藏河豚鱼品质的机理[J].制冷学报,2011,32(6):64-68.Zhou R,Liu Y,Xie J,et al.Preservation mechanism of carboxymethyl chitosan coating on puffer fish quality during cold storage[J].Journal of Refrigeration,2011,32(6):64-68(in Chinese).
[16]苏红,张晓梅,郭芮,等.4种生物保鲜剂结合冰温贮藏对红鳍东方鲀的保鲜效果[J].食品工业科技,2018,39(3):276-280.Su H,Zhang X M,Guo R,et al.Preservation effect of four kinds of biological preservatives combined with ice temperature storage on Takifugu rubripes[J].Science and Technology of Food Industry,2018,39(3):276-280(in Chinese).
[17]齐凤生,刘红英,吴雪丽,等.生物保鲜剂对冷藏海湾扇贝柱品质的影响[J].中国食品学报,2015,15(7):73-79.Qi F S,Liu H Y,Wu X L,et al.Effect of biological preservatives on quality of Argopecten irradias during refrigeration[J].Journal of Chinese Institute of Food Science and Technology,2015,15(7):73-79(in Chinese).
[18]李敬,王小瑞,刘红英,等.气调包装对大菱鲆的冷藏保鲜效果[J].食品科学,2016,37(22):313-317.Li J,Wang X R,Liu H Y,et al.Effect of modified atmosphere packaging on quality preservation of Scophthalmus maximus during cold storage[J].Food Science,2016,37(22):313-317(in Chinese).
[19]中华人民共和国国家卫生和计划生育委员会.GB5009.228-2016食品安全国家标准-食品中挥发性盐基氮的测定[S].北京:中国标准出版社,2017.National health and family planning commission of the People’s Republic of China.GB 5009.228-2016 National food safety standard Determination of the total volatile basic nitrogen in food[S].Beijing:Standards Press of China,2017(in Chinese).
[20]Li J K,Hui T,Wang F L,et al.Chinese red pepper(Zanthoxylum bungeanum Maxim.)leaf extract as natural antioxidants in salted silver carp(Hypophthalmichthys molitrix)in dorsal and ventral muscles during processing[J].Food Control,2015,56:9-17.
[21]国家卫生和计划生育委员会,国家食品药品监督管理总局.GB 4789.2-2016食品安全国家标准-食品微生物学检验-菌落总数测定[S].北京:中国标准出版社,2017.National health and family planning commission of the People’s Republic of China,National administration of food and drug.GB 4789.2-2016 National food safety standard Food microbiological examination Determination of the aerobic plate count[S].Beijing:Standards Press of China,2017(in Chinese).
[22]Guo X,Zou X,Sun M.Optimization of extraction process by response surface methodology and preliminary characterization of polysaccharides from Phellinus igniarius[J].Carbohydrate Polymers,2010,80(2):344-349.
[23]蒲立柠,陈光静,阚建全.响应面试验优化青稞麸皮薏仁红曲霉发酵工艺[J].食品科学,2017,38(2):264-270.Pu L N,Chen G J,Kan J Q.Optimization of fermentation process of a mixture of highland barley bran and coix seed by Monascus purpureus using response surface methodology[J].Food Science,2017,38(2):264-270(in Chinese).
[24]Yu J L,He J L,Yu X,et al.Study on optimum combination of Nisin,tea polyphenols and chitosan in preservation of chilled mutton using response surface methodology[J].Food Science,2008,29(12):712-716.
[25]Gisela G,Leonardo A E,Lucia P,et al.Enhacement of the viability of Lactobacillus plantarum during the preservation and storage process based on the response surface methodology[J].Food and Nutrition Sciences,2014,5(18):1746-1755.
[26]王大为,张颖,秦宇婷,等.响应面试验优化微波辅助制备玉米蛋白膜工艺及其形态结构分析[J].食品科学,2016,37(10):28-33.Wang D W,Zhang Y,Qin Y T,et al.Optimization of microwave-assisted preparation of zein film using response surface methodology and its morphological structure[J].Food Science,2016,37(10):28-33(in Chinese).
[27]牛宝卫.大菱鲆冰温气调保鲜技术研究[D].青岛:中国海洋大学,2009:31-40.Niu B W.Research on preservation technology of cultured turbot(Scophthalmus maximus)with controlled freezing-point and modified atmosphere packaging[D].Qingdao:Ocean University of China,2009:31-40(in Chinese).
[28]孙群.肉制品脂类氧化:硫代巴比妥酸试验测定醛类物质[J].食品科学,2002,23(8):331-334.Sun Q.Eview on lipid oxidation in meat by TBA test for aldehyde formation[J].Food Science,2002,23(8):331-334(in Chinese).
[29]吴雪丽.生物保鲜剂对扇贝保鲜效果的研究及货架期模型的建立与评价[D].保定:河北农业大学,2014:25-32.Wu X L.Study on freshness preservation of Biological preservatives and shelf-life model establishment and evaluation for scallop[D].Baoding:Hebei Agricultural University,2014:25-32(in Chinese).
[2]马妍,谢晶,周然,等.暗纹东方鲀在不同冻藏温度下品质变化的动力学研究[J].中国农业大学学报,2012,17(1):138-142.Ma Y,Xie J,Zhou R,et al.Quality degradation kinetics of Takifugu obscures at different storage temperatures[J].Journal of China Agricultural University,2012,17(1):138-142(in Chinese).
[3]邓捷春,王锡昌,刘源.暗纹东方鲀与红鳍东方鲀滋味成分差异研究[J].食品工业科技,2010,31(3):106-108.Deng J C,Wang X C,Liu Y.Study on difference of taste compounds between Fugu obscurus and Fugu rubripes[J].Science and Technology of Food Industry,2010,31(3):106-108(in Chinese).
[4]邓志科,宫庆礼,崔建洲,等.我国河豚鱼产业形势和发展战略[J].科学养鱼,2006(3):3-4.Den Z K,Gong Q L,Cui J Z,et al.Industriral situation and developing strategy of puffer in China[J].Scientific Fish Farming,2006(3):3-4(in Chinese).
[5]Honda S,Ichimaru S,Arakawa O,et al.Toxicity of puffer fish fins[J].Journal of the Food Hygienic Society of Japan,2007,48(5):159-162.
[6]任西营.生物保鲜剂在带鱼制品中的应用研究[D].杭州:浙江大学,2014:10-13.Ren X Y.Effects of bio-preservatives on the quality of hairtail product[D].Hangzhou:Zhejiang University,2014:10-13(in Chinese).
[7]张军宁.凡纳滨对虾(Litopenaeus vannamei)复合保鲜剂的研制及其抑菌机理初步研究[D].青岛:中国海洋大学,2012:5-10.Zhang J N.Research on preparation and preliminary antibacterial mechanisms of compound preservative of Litopenaeus vannamei[D].Qingdao:Ocean University of China,2012:5-10(in Chinese).
[8]施建兵,谢晶,高志立,等.响应面法优化鲳鱼复合生物保鲜剂配方[J].食品科学,2014,35(20):37-42.Shi J B,Xie J,Gao Z L,et al.Optimization of complex biopreservatives to improve quality preservation of pomfret fillet by response surface methodology[J].Food Science,2014,35(20):37-42(in Chinese).
[9]Li T T,Li J R,Hu W Z,et al.Quality enhancement in refrigerated red drum(Sciaenops ocellatus)fillets using chitosan coatings containing natural preservatives[J].Food Chemistry,2013,138(2-3):821-826.
[10]刘金昉,刘红英,齐凤生,等.复合生物保鲜剂结合冰温贮藏对南美白对虾的保鲜效果[J].食品科学,2014,35(20):286-290.Liu J F,Liu H Y,Qi F S,et al.Preservation effect of complex biological preservative combined with ice temperature storage on Penaeus vannamei[J].Food Science,2014,35(20):286-290(in Chinese).
[11]马妍,谢晶,周然,等.冷藏温度对河豚鱼微生物及品质特性的影响[J].食品科学,2012,33(6):288-292.Ma Y,Xie J,Zhou R,et al.Effect of temperature on microbiological and quality properties of puffer fish during cold storage[J].Food Science,2012,33(6):288-292(in Chinese).
[12]马妍,谢晶,周然,等.冻藏温度对河豚鱼鱼肉微观结构及生化指标的影响[J].西北农林科技大学学报(自然科学版),2014,42(5):141-146.Ma Y,Xie J,Zhou R,et al.Effects of frozen storage temperature on ultrastructure and biochemical properties of Takifugu obscures[J].Journal of Northwest A&FUniversity(Natural Science Edition),2014,42(5):141-146(in Chinese).
[13]周然,刘源,谢晶,等.电解水对冷藏河豚鱼肉质构及品质变化的影响[J].农业工程学报,2011,27(10):365-369.Zhou R,Liu Y,Xie J,et al.Effects of electrolyzed water on texture and quality of obscure puffer fish(Takifugu obscurus)during cold storage[J].Transactions of the CSAE,2011,27(10):365-369(in Chinese).
[14]马妍,谢晶,周然,等.不同取代基羧甲基壳聚糖对冷藏河豚鱼品质的影响[J].湖北农业科学,2011,50(15):3131-3135.Ma Y,Xie J,Zhou R,et al.Effects of different substituent of carboxymethyl chitosan on cold storaged puffer fish quality[J].Hubei Agricultural Sciences,2011,50(15):3131-3135(in Chinese).
[15]周然,刘源,谢晶,等.羧甲基壳聚糖涂膜保鲜冷藏河豚鱼品质的机理[J].制冷学报,2011,32(6):64-68.Zhou R,Liu Y,Xie J,et al.Preservation mechanism of carboxymethyl chitosan coating on puffer fish quality during cold storage[J].Journal of Refrigeration,2011,32(6):64-68(in Chinese).
[16]苏红,张晓梅,郭芮,等.4种生物保鲜剂结合冰温贮藏对红鳍东方鲀的保鲜效果[J].食品工业科技,2018,39(3):276-280.Su H,Zhang X M,Guo R,et al.Preservation effect of four kinds of biological preservatives combined with ice temperature storage on Takifugu rubripes[J].Science and Technology of Food Industry,2018,39(3):276-280(in Chinese).
[17]齐凤生,刘红英,吴雪丽,等.生物保鲜剂对冷藏海湾扇贝柱品质的影响[J].中国食品学报,2015,15(7):73-79.Qi F S,Liu H Y,Wu X L,et al.Effect of biological preservatives on quality of Argopecten irradias during refrigeration[J].Journal of Chinese Institute of Food Science and Technology,2015,15(7):73-79(in Chinese).
[18]李敬,王小瑞,刘红英,等.气调包装对大菱鲆的冷藏保鲜效果[J].食品科学,2016,37(22):313-317.Li J,Wang X R,Liu H Y,et al.Effect of modified atmosphere packaging on quality preservation of Scophthalmus maximus during cold storage[J].Food Science,2016,37(22):313-317(in Chinese).
[19]中华人民共和国国家卫生和计划生育委员会.GB5009.228-2016食品安全国家标准-食品中挥发性盐基氮的测定[S].北京:中国标准出版社,2017.National health and family planning commission of the People’s Republic of China.GB 5009.228-2016 National food safety standard Determination of the total volatile basic nitrogen in food[S].Beijing:Standards Press of China,2017(in Chinese).
[20]Li J K,Hui T,Wang F L,et al.Chinese red pepper(Zanthoxylum bungeanum Maxim.)leaf extract as natural antioxidants in salted silver carp(Hypophthalmichthys molitrix)in dorsal and ventral muscles during processing[J].Food Control,2015,56:9-17.
[21]国家卫生和计划生育委员会,国家食品药品监督管理总局.GB 4789.2-2016食品安全国家标准-食品微生物学检验-菌落总数测定[S].北京:中国标准出版社,2017.National health and family planning commission of the People’s Republic of China,National administration of food and drug.GB 4789.2-2016 National food safety standard Food microbiological examination Determination of the aerobic plate count[S].Beijing:Standards Press of China,2017(in Chinese).
[22]Guo X,Zou X,Sun M.Optimization of extraction process by response surface methodology and preliminary characterization of polysaccharides from Phellinus igniarius[J].Carbohydrate Polymers,2010,80(2):344-349.
[23]蒲立柠,陈光静,阚建全.响应面试验优化青稞麸皮薏仁红曲霉发酵工艺[J].食品科学,2017,38(2):264-270.Pu L N,Chen G J,Kan J Q.Optimization of fermentation process of a mixture of highland barley bran and coix seed by Monascus purpureus using response surface methodology[J].Food Science,2017,38(2):264-270(in Chinese).
[24]Yu J L,He J L,Yu X,et al.Study on optimum combination of Nisin,tea polyphenols and chitosan in preservation of chilled mutton using response surface methodology[J].Food Science,2008,29(12):712-716.
[25]Gisela G,Leonardo A E,Lucia P,et al.Enhacement of the viability of Lactobacillus plantarum during the preservation and storage process based on the response surface methodology[J].Food and Nutrition Sciences,2014,5(18):1746-1755.
[26]王大为,张颖,秦宇婷,等.响应面试验优化微波辅助制备玉米蛋白膜工艺及其形态结构分析[J].食品科学,2016,37(10):28-33.Wang D W,Zhang Y,Qin Y T,et al.Optimization of microwave-assisted preparation of zein film using response surface methodology and its morphological structure[J].Food Science,2016,37(10):28-33(in Chinese).
[27]牛宝卫.大菱鲆冰温气调保鲜技术研究[D].青岛:中国海洋大学,2009:31-40.Niu B W.Research on preservation technology of cultured turbot(Scophthalmus maximus)with controlled freezing-point and modified atmosphere packaging[D].Qingdao:Ocean University of China,2009:31-40(in Chinese).
[28]孙群.肉制品脂类氧化:硫代巴比妥酸试验测定醛类物质[J].食品科学,2002,23(8):331-334.Sun Q.Eview on lipid oxidation in meat by TBA test for aldehyde formation[J].Food Science,2002,23(8):331-334(in Chinese).
[29]吴雪丽.生物保鲜剂对扇贝保鲜效果的研究及货架期模型的建立与评价[D].保定:河北农业大学,2014:25-32.Wu X L.Study on freshness preservation of Biological preservatives and shelf-life model establishment and evaluation for scallop[D].Baoding:Hebei Agricultural University,2014:25-32(in Chinese).