Effects of specific egg yolk antibody (IgY) on the quality and shelf life of refrigerated Paralichthys olivaceus.
Effects of specific egg yolk antibody (IgY) on the quality and shelf life of refrigerated Paralichthys olivaceus.
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DOI：
10.1002/jsfa.4693
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发表时间：
2012-04
影响因子：
4.1
通讯作者：
Yafu Xu;Hong Lin;Jianxin Sui;Limin Cao
中科院分区：
文献类型：
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作者：
Yafu Xu;Hong Lin;Jianxin Sui;Limin Cao
渔业食品的腐败归因于被称为特定腐败生物（SSO）的有限类型的微生物。与传统的食品保鲜技术，通常利用广谱抗菌剂，在这里，蛋黄抗体（IgY）的特异性抗菌活性的基础上，对两个SSO在冷藏鱼（希瓦氏菌腐败和荧光假单胞菌），一种新的鱼类保鲜策略的建议和评估。结果在4 ± 1 °C贮藏条件下，试验组的细菌生长（包括微生物总数和两种SSO）均明显低于对照组（P < 0.05）。通过化学分析（pH、总挥发性盐基氮和2-硫代巴比妥酸值）和感官评价也证实了特异性IgY的这种抗菌活性，并且在特异性IgY存在下样品的保质期从9天延长到12-15天左右。结论抗SSO IgY对冷藏鱼制品具有明显的抑菌作用，可作为水产品的生物防腐剂。
BACKGROUND The spoilage of fishery food has been attributed to limited types of microorganisms called specific spoilage organisms (SSO). Unlike traditional food-preserving techniques which usually exploit broad-spectrum antimicrobial agents, here, based on the specific antimicrobial activity of egg yolk antibodies (IgY) against two SSO in refrigerated fish (Shewanella putrefaciens and Pseudomonas fluorescens), a novel strategy for fish preservation was suggested and evaluated. RESULTS During storage of Paralichthys olivaceus fillets at 4 ± 1 °C, the bacteria growth (including total microorganisms and the two SSO) in test groups was significantly inhibited in comparison to that of controls (P < 0.05). This antibacterial activity of the specific IgY was also confirmed by chemical analysis (pH, total volatile base nitrogen and 2-thiobarbituric acid value) and sensory evaluation, and the shelf life of samples was extended approximately from 9 days to 12-15 days in the presence of the specific IgY. CONCLUSION These results indicated a significant antimicrobial activity of the anti-SSO IgY for refrigerated fish products, which allowed us to suggest its potential as a bio-preservative for seafood.