海带内生菌DNN6蛋白对小黄鱼保鲜作用的研究

Study on the effect of the protein from Kelp endophytes DNN6on preservation of Pseudosciaena polyactis

摘要: 为了探究海带内生菌DNN6蛋白对水产品保鲜的效果,本文利用250μg/mL和500μg/mL的该蛋白对小黄鱼冷藏保鲜效果进行研究,以感官评分、细菌总数（TVC）、pH、挥发性盐基氮（TVB-N）和硫代巴比妥酸（TBA）等为鲜度指标来测定小黄鱼在冷藏过程中各种品质的变化。结果表明,在4℃冷藏条件下,当海带内生菌DNN6蛋白浓度为500μg/mL时,具有良好的抑菌效果,明显抑制细菌的生长繁殖,延缓挥发性盐基氮和TBA值的上升,延缓了小黄鱼的腐败。因此,海带内生菌DNN6蛋白在水产品保鲜领域具有一定应用前景。

Abstract: To research the preservation effects of protein from Kelp endophytes DNN6 on aquatic products, the Pseudosciaena polyactis was treated with 250μg /mL and 500μg /mL of protein DNN6 respectively. The sensory score, total bacteria count, total volatile base nitrogen ( TVB-N) , pH value and the 2-thiobarbituric acid ( TBA) were used to evaluate the fish quality during cold storage. Results showed that 500μg /mL protein could inhibit the increase of total bacteria count, TVB- N and TBA. The protein DNN6 can delay the corruption of Pseudosciaena polyactis, and have a good prospect in preservation of aquatic products.