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- Title
煮贻贝冰温贮藏保鲜剂的筛选、优化及评价.
- Authors
吕艳霞; 吴 越; 王 汉; 张泽坤; 王坤美; 罗红宇; 杨 涛
- Abstract
Objective To screen the biological preservatives used to improve the quality of steamed mussels stored in ice temperature and prolong the shelf life of steamed mussels, optimize the formulation and preservation technology of the compound preservatives, and evaluate the preservation effect. Methods By measuring the bacteriostatic circle size of the preservative acting on the dominant spoilage bacteria of mussel, the preservative with strong bacteriostatic effect was selected, the formulation of the compound preservative was optimized by response surface methodology, and the minimum inhibitory concentration (MIC) was determined by broth dilution method; orthogonal experiment was used to determine the best technology of compound preservative for cooking mussel; the effect of the compound preservative was evaluated by measuring the sensory score, pH, total volatile basic nitrogen (TVB-N) content, total number of colonies, and juice loss rate of steamed mussels after 8 d of ice temperature storage. Results The 3 selected preservatives were lysozyme, nisin and eugenol, and the MIC of the compound preservative against Bacillus subtilis and Pseudomonas was 16, 8 μg/mL, the optimal formulation (mass fraction) of the composite preservative was lysozyme 4%, nisin 2% and eugenol 0.75%. The optimal preservative process was the preservative solution pH 5.5, the ratio of material to liquid 1:2.5 (m:V), and the soaking time was 60 min. The optimized formulation and process were used for the ice temperature storage of steamed mussels. The comprehensive score of mussel quality was twice that of the blank sample. Conclusion The compound preservative can effectively improve the freshness and quality of steamed mussels under ice temperature storage, extend the shelf life, and expand the logistics scope.
- Publication
Journal of Food Safety & Quality, 2022, Vol 13, Issue 22, p7391
- ISSN
2095-0381
- Publication type
Article