壳聚糖对梅鱼鱼丸微生物菌群和品质的影响-河南农业科学.pdf

128 2011, Vol. 32, No. 05 食品科学 ※基础研究 1,2 1 1, 1 仪淑敏 ，朱军莉 ，励建荣 * ，林 毅 (1.浙江工商大学食品与生物工程学院，浙江省食品安全重点实验室，浙江 杭州 310035 ； 2. 山东省农业科学院农产品研究所，山东 济南 250100) 壳聚糖是一种良好的食品生物保鲜剂，研究添加 0 、0.05% 、0.15% 、0.25% 、0.35% 、0.5% 壳聚糖的 梅鱼鱼丸在真空包装条件下 0 ℃贮藏过程中微生物菌相和品质变化。结果表明：添加0.5% 壳聚糖可以使梅鱼鱼丸 的货架期明显延长；能显著抑制梅鱼鱼丸中微生物的生长，对其中的优势微生物肠杆菌、假单胞菌、微球菌/ 葡 萄球菌等均能有效抑制(P ＜0.05) ，添加量低于0.5% 则抑菌效果不明显；且pH 值和总挥发性盐基氮明显降低，能 显著增加鱼丸硬度，对弹性影响不大。 壳聚糖；梅鱼鱼丸；微生物；质构 Effect of Chitosan on Microbial Community and Quality of Black-gill Bighead Croaker Meatballs 1,2 1 1, 1 YI Shu-min ，ZHU Jun-li ，LI Jian-rong *，LIN Yi (1. Food Safety Key Laboratory of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, China ；2. Institute of Agro-food Science and Technology, Shandong Academy of Agricultural Sciences， Jinan 250100, China) Abstract：Changes in the microbial community and quality of black-gill bighead croaker meatballs with added chitosan at levels of 0, 0.05%, 0.15%, 0.25%, 0.35% and 0.5% as an excellent biological food preservative were investigated during storage at 0 ℃ in a vacuum packaging environment. It wad found that adding chitosan at 0.5% could markedly extend the shelf life of black-gill bighead croaker meatballs, and inhibit microbial growth, revealing a significant (P ＜ 0.05) inhibitory effect against the dominant microbes including Enterobacteriaceae,Pseudomonads,Micrococcaceae and Staphylococcus. No obvious antimicrobial effect was observed when chitosan w