乳酸链球菌素对高水分烤虾贮藏中品质的影响

杨絮; 鲁淑彦; 郭全友

doi:10.13386/j.issn1002-0306.2022070116

乳酸链球菌素对高水分烤虾贮藏中品质的影响

Effect of Nisin on the Quality Change of Roasted Shrimp with High Water Content during Storage

摘要

摘要: 为研究乳酸链球菌素（Nisin）对高水分烤虾常温下贮藏性的影响，在烤虾样品中分别添加20、60和100 mg/kg的Nisin，以感官结合菌落总数、蜡样芽孢杆菌数、挥发性盐基氮、pH等指标对样品品质进行评价。结果表明，烤虾的感官评分在常温贮藏过程中逐渐下降，菌落总数、蜡样芽孢杆菌数、挥发性盐基氮与pH则呈增长趋势。随着Nisin添加量的增加，菌落总数、蜡样芽孢杆菌数、挥发性盐基氮的增长趋慢。第6 d时，未加Nisin的对照组样品菌落总数达到行业标准《调味烤虾》中规定的限值（3×10⁴ CFU/g），而添加20、60、100 mg/kg Nisin的样品，菌落总数达到规定限值的时间分别被延长至8、12和14 d。本研究表明Nisin对高水分烤虾中蜡样芽孢杆菌等腐败微生物生长有明显的抑制作用，能有效延长产品的货架期。

Abstract: To investigate the effect of Nisin on the storage of roasted shrimp with high water content at room temperature, different concentrations of Nisin (20, 60 and 100 mg/kg) were added to the rosted shrimp samples. Sensory evaluation combined with the total viable count (TVC), the Bacillus cereus count, the total volatile basic nitrogen (TVB-N) and the pH value were used as indicators, to evaluate the quality of rosted shrimp samples. The results showed that the sensory evaluation scores decreased during storage of samples, and the TVC, the Bacillus cereus count, the TVB-N and the pH value of the samples increased gradually. With the increase of added Nisin, the growth of the TVC, the Bacillus cereus count and the TVB-N slowed down. On the 6th day, the TVC of the control group reached the threshold specified in the Chinese industry standard "Seasoned roasted shrimp" (3×10⁴ CFU/g), while the shelf life of samples with 20, 60 and 100 mg/kg Nisin were extended to 8, 12 and 14 days, respectively. This study showed that Nisin had an inhibitory effect on the growth of microorganisms such as Bacillus cereus in the roasted shrimp with high water content, and it could effectively prolong the shelf life of the product.