ε-聚赖氨酸和迷迭香提取物对冰藏期间真空包装大黄鱼品质特性及微生物群落的影响
Effects of ε-polylysine and rosemary extract on quality attributes and microbial communities in vacuum-packaged large yellow croaker () during ice storage.
作者信息
Lan Weiqing, Sun Yuqing, Zhang Nannan, Xie Jing
机构信息
Shanghai Ocean University College of Food Science and Technology, Shanghai, 201306 China.
Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, 201306 China.
出版信息
Food Sci Biotechnol. 2021 Feb 19;30(3):465-474. doi: 10.1007/s10068-021-00880-5. eCollection 2021 Mar.
Abstract
The effects of vacuum package combined with 0.1% ε-polylysine and 0.2% rosemary extract (V + RP) on the quality attributes and microbial communities of large yellow croaker () during ice storage were investigated. The quality was evaluated by chemical characteristics (total volatile basic nitrogen (TVB-N), K-value and biogenic amines (BAs)), microbiological indexes (Total viable counts (TVC), bacteria counts, bacteria counts, Psychrophilic bacteria counts (PBC)), changes in microbial composition were analyzed using high-throughput sequencing. Results showed that the increase of TVB-N, K-value, microorganisms and BAs could be inhibited by V + RP. and were detected in all samples. increases rapidly in the middle of storage. and were related to the decomposition of ATP, the formation of BAs, and TVB-N, respectively. In conclusion, V + RP presented the optimal effects, which could extend the shelf life of large yellow croaker for another 9 days compared with the control.
摘要
研究了真空包装结合0.1%ε-聚赖氨酸和0.2%迷迭香提取物（V + RP）对大黄鱼在冰藏期间品质特性和微生物群落的影响。通过化学特性（总挥发性盐基氮（TVB-N）、K值和生物胺（BAs））评估品质，通过微生物指标（总活菌数（TVC）、假单胞菌属细菌计数、乳酸菌属细菌计数、嗜冷菌计数（PBC））进行评估，使用高通量测序分析微生物组成的变化。结果表明，V + RP可抑制TVB-N、K值、微生物和BAs的增加。在所有样品中均检测到假单胞菌属和乳酸菌属。在贮藏中期，假单胞菌属迅速增加。假单胞菌属和乳酸菌属分别与ATP的分解、BAs的形成和TVB-N有关。总之，V + RP呈现出最佳效果，与对照相比，可将大黄鱼的货架期延长9天。
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