【摘要】 以明胶和壳聚糖为基本成分制备乳酸链球菌素(nisin)和荞麦胰蛋白酶抑制剂(buckwheat trypsin inhibitor,BTI)的复合涂膜保鲜剂。用此复合保鲜剂对鲈鱼鱼糜进行涂膜处理,以菌落总数、挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)含量、pH值、蒸煮损失率等为检测指标,研究复合液对鲈鱼鱼糜的保鲜效果。结果表明,nisin和BTI联合使用可有效抑制鲈鱼鱼糜4℃贮藏过程中微生物的生长,并显著减缓TVB-N及TBARS的增长速率,降低鱼糜的蒸煮损失率。BTI可以提高nisin对蛋白酶的抗性,增强nisin的稳定性,有利于鱼糜的抗菌保鲜,延长鲈鱼鱼糜的冷藏货架期。更多还原

【Abstract】 Coating liquids that display antibacterial activities were prepared by combining gelatin and chitosan(as base materials)with the addition of nisin and buckwheat trypsin inhibitor(BTI). These were then used for the preservation of Lateolabrax japonicus surimi at 4 ℃. Total viable count(TVC),total volatile basic nitrogen(TVB-N),value of thiobarbituric acid reactive substances(TBARS),pH,and cooking loss of surimi were determined every other day. The results showed that the application of the coating liquid containing BTI and nisin could significantly inhibit microbial growth in surimi,slow down the rising TVB-N and TBARS content and pH,and reduce cooking loss during storage. As a protease inhibitor,BTI could enhance the stability of nisin and increase its resistance to protease-conducive to the preservation and prolongation of shelf life of surimi. This study provided a theoretical basis for the application of BTI in a high-activity endogenous protease food system.更多还原