作　　者： ; ; ; ; ; ; ; ;

机构地区： 广东海洋大学食品科技学院

出　　处： 《食品科学》 2010年第10期304-307,共4页

摘　　要： 使用从乌贼墨中提取的活性多糖对低温储藏的鱿鱼进行处理,通过测定细菌总数、挥发性盐基氮(TVB-N)值、pH值,并作感官评定来探讨其防腐作用。结果表明:乌贼墨多糖对冷冻鱿鱼有较好的防腐抗菌作用,多糖的最佳作用pH值为7.00,最佳使用质量浓度为7mg/mL;完全浸泡保藏的效果较浸泡20min后沥干的要好;在防腐抗菌效果上乌贼墨多糖的作用低于同质量浓度的山梨酸钾和壳聚糖,综合来看,7mg/mL的乌贼墨多糖和1mg/mL的山梨酸钾、3mg/mL的壳聚糖效果相当。 Squids were soaked for 20 min in a polysaccharide solution extracted from sepia ink （adjusted to different pH values and different concentrations） and then taken out of the solution and packaged in a tray prior to 1-day storage at 0-4 ℃ or were kept soaked in the solution throughout the entire storage period. After the completion of the storage, the squids were tested for their pH, total bacterial number, TVB-N value and sensory quality. Results showed that the polysaccharide had a good antibacterial and antiseptic effect on squids, and the optimal pH and the optimal polysaccharide concentration for improved antiseptic and preservative effect were 7.00 and 7 mg/mL, respectively. Keeping squid in the polysaccharide solution gave a better antiseptic effect than 20 min soaking followed by tray packaging. The antiseptic effect of sepia ink polysaccharide was inferior to potassium sorbet and chitosan at the same concentrations, and sepia ink polysaccharide at 7 mg/mL, potassium sorbate at 1 mg/mL, chitosan at 1 mg/mL had equivalent antiseptic effects.

关 键 词： 乌贼墨多糖 冷藏鱿鱼 防腐保鲜作用

领　　域： [轻工技术与工程] [轻工技术与工程]