Authors are with Natl. & 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 Univ., Jinzhou, 121013, China.
J Food Sci. 2020 Apr;85(4):1037-1044. doi: 10.1111/1750-3841.14980. Epub 2020 Mar 16.
Effects of lysozyme (LYS) combined with cinnamaldehyde (CA) on quality enhancement of olive flounder (Paralichthys olivaceus) fillets during refrigerated storage at 4 °C for 20 days were assessed. Changes of total viable count (TVC), K-value, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), texture profile analysis (TPA), and trichloroacetic acid-soluble peptide (TCA-soluble peptide) in samples were determined periodically. Results demonstrated that the combination of LYS and CA treatment enhanced the antibacterial activity against S. putrefaciens and P. fluorescens, and lowered TVC values. Meanwhile, LYS combined with CA significantly retarded the increases of TBA value, TVB-N, K-value, and TCA-soluble peptide content compared to the control. Furthermore, the combined treatment also effectively maintained the texture properties of flounder fillets during the storage period. The efficiency was better than that of LYS or CA treatment alone. Thus, LYS combined with CA is promising in olive flounder shelf life extension.
研究了溶菌酶（LYS）与肉桂醛（CA）联合作用对冷藏（4°C）条件下 20 天的牙鲆鱼片品质的影响。定期测定样品中总活菌数（TVC）、K 值、总挥发性盐基氮（TVB-N）、硫代巴比妥酸（TBA）、质构剖面分析（TPA）和三氯乙酸可溶性肽（TCA-可溶性肽）的变化。结果表明，LYS 和 CA 处理的组合增强了对腐败希瓦氏菌和荧光假单胞菌的抑菌活性，并降低了 TVC 值。同时，与对照组相比，LYS 与 CA 联合使用显著延缓了 TBA 值、TVB-N、K 值和 TCA-可溶性肽含量的增加。此外，该联合处理在贮藏期间还能有效地保持牙鲆鱼片的质地特性。其效果优于 LYS 或 CA 单独处理。因此，LYS 与 CA 的联合应用有望延长牙鲆鱼的货架期。
