Effects of Fish-Derived Biological Preservatives on Cold Storage of Grass Carp (Ctenopharyngodon idellus) Fillets
Effects of Fish-Derived Biological Preservatives on Cold Storage of Grass Carp (Ctenopharyngodon idellus) Fillets
复制标题
鱼源生物防腐剂对草鱼鱼片冷藏的影响
DOI：
10.4315/0362-028x.jfp-15-571
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发表时间：
2016-10-01
影响因子：
2
通讯作者：
Li, Jianrong
中科院分区：
文献类型：
--
作者：
Li, Tingting;Jiang, Yang;Li, Jianrong
研究了鱼源性天然抗菌物质鱼精蛋白和鲶鱼表皮粘液提取物（CEME）对草鱼鱼片品质的影响。鱼片大气包装在铸聚丙烯袋和储存在4摄氏度的低温培养箱无光。分别用0.5%，wt/vol的cme和鱼精蛋白溶液进行浸前处理。在第0、3、6、9、12和15天测量细菌学（好氧平板计数、腐坏希瓦氏菌、荧光假单胞菌）和理化（pH、总挥发性碱性氮、K值、表面颜色、质地分布、水分分布）参数和挥发性气味化合物。结果表明，除改善肌肉内水分分布外，cme和鱼精蛋白能改善肌肉内所有细菌学和理化指标。相比之下，CEME具有更强的抑制作用，由好氧平板计数确定，并且更有效地抑制荧光假单胞菌的生长；然而，鱼精蛋白在阻止硫有机（H2S）基团物质的产生方面更有效。鱼精蛋白对腐臭葡萄球菌的抑制效果较好。综上所述，鱼精蛋白和cme具有提高草鱼鱼片质量和延长鱼片保质期的潜力。
Two kinds of fish-derived natural antimicrobial substances, protamine and catfish (Clarias fuscus) epidermal mucus extract (CEME), were evaluated for their effect on the quality of grass carp fillets. Fillets were atmosphere packaged in cast polypropylene bags and were stored at 4 degrees C in a low-temperature incubator without light. Solutions (0.5%, wt/vol) of CEME and protamine were used for dip pretreatment, respectively. Bacteriological (aerobic plate count, Shewanella putrefaciens, Pseudomonas fluorescens) and physicochemical (pH, total volatile basic nitrogen, K value, surface color, texture profiles, water distribution) parameters and volatile odor compounds were measured on days 0, 3, 6, 9, 12, and 15. The results indicated that CEME and protamine could improve all bacteriological and physicochemical indexes, except water distribution within muscle. In comparison, CEME had a more inhibitory effect, as determined by the aerobic plate count, and was more effective in inhibiting the growth of P. fluorescens; however, protamine was more effective in preventing the production of sulfur-organic (H2S) group substances. Protamine was more effective in inhibiting the growth of S. putrefaciens. This research suggests that protamine and CEME have the potential to improve the quality and extend the shelf life of grass carp fillets.