生物防腐剂DSG01在鲜鱼肉保鲜中的应用研究
详细信息Biological preservative DSG01’s application research in fresh fish meat’s preservation
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摘要: 以大肠杆菌为指示菌、抑菌圈直径为指标研究了富马酸一钠和聚赖氨酸的最佳抑菌浓度,确定了富马酸一钠与聚赖氨酸的最佳复配比为10∶1.4,以此得到复配型生物防腐剂DSG01。DSG01应用于鲜鱼后具有明显的保水效果,并且具有较宽广的抑菌谱,对革兰氏阳性、革兰氏阴性细菌均有很好的抑制效果,对耐热性的枯草芽孢杆菌、嗜冷菌(如荧光假单胞杆菌)也有很好的抑菌性。本研究结果为DSG01在鲜鱼肉保鲜中的应用提供了必要的实验依据。Abstract: This article studied the best inhibitory concentration of Fumaric acid sodium and Ploy-lysine, defined the best mixed ratio of their complex ratio of 10∶1.4 by taking E.coli as indicator bacteria while making inhibition zone diameter as an indicator, and then named the complex type of biological preservatives of DSG01.DSG01 had an obvious effect of water-holding capacity on fresh fish and a broad antibacterial spectrum, it had a good inhibitory on G-and G+bacteria and also worked on heat resistance Bacillus subtilis and psychrophilic bacteria (such as Pseudomonas fluorescens) .The results of this study provide the necessary experimental basis for DSG01 using in fresh fish preservation.
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