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芳樟醇抑制嗜冷杆菌引起的秘鲁鱿鱼甲醛升高
刘雪飞;马吾霞;李颖畅;李学鹏;蔡友琼;杨贤庆;励建荣
作者单位
刘雪飞;马吾霞;李颖畅;李学鹏;蔡友琼;杨贤庆;励建荣 渤海大学食品科学与工程学院生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心中国水产科学研究院东海水产研究所中国水产科学研究院南海水产研究所 
摘要:
选用天然芳樟醇作为保鲜剂,抑制由近海生嗜冷杆菌L4引起的秘鲁鱿鱼甲醛升高及品质劣变。结果表明,添加芳樟醇的样品,甲醛、二甲胺和三甲胺含量均显著低于同期接种L4的样品(P<0.05),降低倍数在1.3~12.2倍之间。添加芳樟醇后以上3项指标与空白组无显著差异(P>0.05)。而氧化三甲胺含量高于L4组同期指标的1.1~15.9倍。品质指标显示同样的结果,芳樟醇处理组和空白组的感官品质劣变、菌落总数、硫代巴比妥酸值和pH值显著低于L4组(P<0.05)。近海生嗜冷杆菌L4能够促进鱿鱼中甲醛的产生及其品质的劣变,而芳樟醇能够抑制L4引起的鱿鱼中甲醛的增加,提高鱿鱼贮藏品质和食用安全性。
关键词:  秘鲁鱿鱼  嗜冷杆菌  芳樟醇  甲醛  保鲜
DOI:
分类号:
基金项目:国家重点研发计划项目(2017YFC1600706)
Inhibitory Effects of Linalool on the Increase in Formaldehyde of Dosidicus gigas Caused by Psychrobacter sp.
Abstract:
In this study, natural linalool was selected as a preservative to inhibit the increase of formaldehyde content and quality deterioration of Dosidicus gigas caused by Psychrobacter maritimus L4. The results showed that the content of formaldehyde, dimethylamine and trimethylamine in the samples added with linalool was significantly (P<0.05) lower than that in the samples inoculated with P. maritimus L4 in the same period, and the reduction was between 1.3-12.2 times. The above three indexes of the linalool group were not significantly different from those of the blank group (P>0.05). The trimethylamine oxide content was 1.1-15.9 times higher than that of the L4 group in the same period. The quality indexes showed the same results. The sensory quality deterioration, total plate count, thiobarbituric acid value, and pH value of linalool treatment group and blank group were significantly lower than those of L4 group (P<0.05). P. maritimus L4 can promote the production of formaldehyde in squid and its quality deterioration, while linalool can inhibit the increase of formaldehyde content in squid caused by strain L4 and improve the storage quality and edible safety of squid.
Key words:  D. gigas  Psychrobacter sp.  linalool  formaldehyde  preservation

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