摘要
为延长即食小龙虾的货架期,选取茶多酚、壳聚糖和ε-聚赖氨酸进行单因素实验,利用响应面BoxBehnken试验设计对复合生物保鲜剂进行复配优化,建立以0、3、6、9、12d的挥发性盐基氮(total volatile basis nitrogen,TVB-N)含量为响应值的二次多项式回归模型,并通过测定感官评定、菌落总数、p H值、TVB-N含量、硫代巴比妥酸(thiobarbituric acid,TBA)值和K值等指标,对最优配比复合保鲜剂的保鲜效果进行验证。结果表明:经方差分析和回归拟合,得到三种生物保鲜剂的最佳添加量为茶多酚2.5g/L、壳聚糖5.0g/L、ε-聚赖氨酸0.25g/L,此时的TVB-N有最小值47.15mg/100g,且茶多酚与壳聚糖、茶多酚与ε-聚赖氨酸对即食小龙虾的保鲜具有显著的交互作用(p<0.05)。经复合保鲜剂处理过的即食小龙虾在常温(25±1℃)下储藏时,可将货架期由对照组的6d延长至15d。
In order to extend the shelf life of instant crayfish, tea polyphenol, chitosan and ε - polylysine were selected for single factor experiment. The compounded biological preservatives were compounded and optimized through response surface Box -Behnken experiment design. The quadratic polynomial regression model which the amount of total volatile basis nitrogen （TVB - N） at 0, 3, 6, 9, and 12 days was taken as the response value was established, and the preservation effect of the optimal proportion compounded biological preservatives was verified by determining the indexes including of sensory evaluation, total number of bacterial colony, pH, TVB - N content, thiobarbituric acid （TBA） value, and K value. The results showed that the optimum addition amount of three biological preservatives was tea polyphenol 2.5 g/L, chitosan 5.0 g/L and ε - polylysine 0.25 g/L through the variance analysis of and regression fitting. At the same time, TVB -N had a minimum value of 47.15 mg/100 g, and the interactions of tea polyphenols with chitosan and tea polyphenols with ε - polylysine on retaining instant crayfish fresh were significant （p 〈 0.05）. After treated with compounded preservatives, when instant crayfish was stored at room temperature （25 ± 1 ℃ ） , its shelf life could be prolonged from 6 days of control group to 15 days.
出处
《肉类工业》
2017年第3期24-32,共9页
Meat Industry
基金
安徽省水产产业技术体系项目(皖农科【2016】84号)
关键词
小龙虾
复合生物保鲜剂
响应面法
优化
货架期
crayfish
compounded biological preservatives
response surface method
optimization
shelf life
作者简介
于晓慧（1992-），女，硕士研究生，研究方向为水产品加工及贮藏工程。
通讯作者：陆剑锋（1976-），男，博士，教授，研究方向为水产动物资源保护及综合利用研究。
