【作者】 刘雪飞； 马吾霞； 李学鹏； 李颖畅； 蔡友琼； 杨贤庆； 励建荣；

【Author】 Liu Xuefei;Ma Wuxia;Li Xuepeng;Li Yingchang;Cai Youqiong;Yang Xianqing;Li Jianrong;National & Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,College of Food Science and Engineering,Bohai University;East China Sea Fishery Research Institute,Chinese Academy of Fishery Sciences;South China Sea Fishery Research Institute,Chinese Academy of Fishery Sciences;

【机构】 渤海大学食品科学与工程学院生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心； 中国水产科学研究院东海水产研究所； 中国水产科学研究院黄海水产研究所；

【摘要】 为了有效控制嗜冷菌在低温贮藏过程中造成的鱿鱼品质下降,本研究选用天然芳樟醇作为保鲜剂,抑制由近海生嗜冷杆菌(Psychrobacter maritimus)L7引起的秘鲁鱿鱼品质劣变。以感官品质、菌落总数、硫代巴比妥酸值和pH值为鲜度指标,研究秘鲁鱿鱼在低温贮藏过程中的品质变化。结果表明:接种L7后用芳樟醇处理的样品,感官品质劣变、菌落总数、硫代巴比妥酸值和pH值均显著低于L7组(即未用芳樟醇处理组,P <0.05),与L7组相比芳樟醇处理能延长货架期2 d以上。近海生嗜冷杆菌L7能够促进鱿鱼的品质劣变,而芳樟醇处理能够抑制近海生嗜冷杆菌L7引起的秘鲁鱿鱼品质劣变,提高鱿鱼的贮藏品质和食用安全性。但一种试剂作用单一,今后可采用多种生物活性成分复合或结合保藏技术进一步提高鱿鱼的食用安全。更多还原

【Abstract】 In order to effectively control the deterioration of squid quality caused by psychrotrophic bacteria during low-temperature storage,natural linalool was selected as a preservative to inhibit the quality deterioration of Dosidicus gigas caused by Psychrobacter maritimus L7 in this study.Using sensory quality,total number of colonies,thiobarbituric acid value and pH value as freshness indicators,the quality changes of D.gigas during low-temperature storage were studied.The results showed that the sensory quality deterioration,total number of colonies,thiobarbituric acid value,and pH value of the samples treated with linalool after inoculation of L7 were significantly lower than those of the L7 group(that was,the group without linalool treatment,P <0.05).Compared with L7 group,linalool treatment could prolong the shelf life for more than 2 days.P.maritimus L7 could promote the quality deterioration of squid,while linalool treatment could inhibit the quality deterioration of D.gigas caused by strain L7 and improved the storage quality and edible safety of squid.However,a single reagent had a single effect,and in the future,a variety of biologically active ingredients could be used to compound or could be combined with preservation techniques to further improve the safety of squid.更多还原