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溶菌酶脂质体对冷藏金鲳鱼保鲜效果的影响 预览 被引量:1

Effect of Lysozyme Liposomes on Trachinotus ovatus Preservation
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摘要 为了提升溶菌酶的脂溶性以及溶菌酶的稳定性,以逆向蒸发法制备溶菌酶脂质体,通过向菜籽色拉油中添加溶菌酶脂质体探究溶菌酶脂质体的脂溶性,以及模拟金鲳鱼体内消化环境探究脂质体对溶菌酶的保护作用,并研究溶菌酶脂质体作为保鲜剂对金鲳鱼的保鲜效果,室温条件下将金鲳鱼浸渍于一定质量浓度梯度的溶菌酶脂质体溶液和溶菌酶溶液,于4℃条件下贮藏,并设立磷酸盐缓冲液作为对照组。以感官评价得分、p H值、菌落总数、硫代巴比妥酸值、挥发性盐基氮含量作为鲜度指标,衡量保鲜效果。实验结果表明:溶菌酶脂质体具有较好的脂溶性,且能够增加溶菌酶的稳定性。在同一贮藏时间,溶菌酶脂质体的保鲜效果要好于溶菌酶溶液处理组和对照组,溶菌酶脂质体能够减缓感官得分的下降速率,抑制菌落总数的增加和硫代巴比妥酸值和p H值的上升,与溶菌酶溶液以及对照组相比,可将金鲳鱼的货架期延长2-3 d和5-6 d。 In order to improve the stability and lipid solubility of lysozyme, lysozyme liposomes were prepared by reverse phase evaporation method. The solubility of lysozyme liposomes in rapeseed salad oil was investigated as well as the stability in simulated intestinal environment of Trachinotus ovatus. The effects of lysozyme liposomes and lysozyme at different concentrations on preserving the quality of Trachinotus ovatus during storage at 4 ℃ were evaluated using sterile phosphate buffer as negative control. Changes in the quality of Trachinotus ovatus were examined by sensory evaluation, p H, thiobarbituric acid(TBA) value, total bacterial count, and total volatile basic nitrogen content. The results indicated that lysozyme liposomes had good stability and lipid solubility during cold storage. Lysozyme liposomes could better maintain the fish quality after the same storage period, slowed the rate of decrease in sensory score, inhibit the increase in TBA value and p H and prolong the shelf-life by 2–3 and 5–6 d, respectively, compared with lysozyme and the control group.
作者 王者 关荣发 刘振峰 王伟 肖朝耿 张小军 吕飞 WANG Zhe1, GUAN Rongfa1, LIU Zhenfeng2, WANG Wei3, XIAO Chaogeng4, ZHANG Xiaojun5, Lü Fei6(1. College of Life Science, China Jiliang University, Hangzhou 310018, China; 2. Institute of Health Products, Chiataj Qingchunbao Pharmaceutical Group Limited, Hangzhou 310023, China; 3. Institute of Agricultural Products Quality Standard, Zhejiang Academy of Agricultural Sciences, Hangzhou 310016, China; 4. Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310022, China; 5. Institute of Marine and Fisheries, Zhejiang Ocean University, Zhoushan 316022, China; 6. Institute of Food Engineering and Quality Control, Ocean College, Zhejiang University of Technology, Hangzhou 310014, China)
出处 《食品科学》 CSCD 北大核心 2018年第11期227-232,共6页 Food Science
基金 “十三五”国家重点研发计划重点专项(2016YED0401503) 杭州市农业与社会发展科研项目(2017NA06) 浙江省级公益性技术应用研究计划项目(2015C32023)
关键词 溶菌酶 脂质体 金鲳鱼 贮藏 lysozyme liposomes Trachinotus ovatus preservation
作者简介 王者(1993-),男,硕士研究生,研究方向为食品安全与保鲜.E-mail:wangzhejiliang@163.com;通信作者简介:关荣发(1975-),男,教授,博士,研究方向为食品加工与质量控制.E-mail:Rongfaguan@163.com
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