文档介绍：食品技术
溶菌酶与 Nisin 生物保鲜剂对
缢蛏保鲜效果的研究
舒留泉 1 薛长湖 2 邱春江 1
(· 222005;· 266003)
摘要:实验研究了冷藏条件下用 Nisin 与溶菌酶复合生物保鲜剂对缢蛏的保鲜效果,研究结果表明:
Nisin 和溶菌酶单独使用或混合添加与单纯冷藏(对照组)相比均具有明显的保鲜效果,混合添加保
鲜效果更佳,该研究对于延长缢蛏的冷藏期具有一定的实际意义。
关键词:缢蛏;乳酸链球菌素(Nisin);溶菌酶;复合生物保鲜剂
中图分类号: 文献标识码:A 文章编号:1005-9989(2003)11-0035-03
Study on the fresh-keeping effect of lysozyme and Nisin biological
fresh-keeping agents on razor clams
SHU Liu-quan1 XUE Chang-hu2 QIU Chun-jiang1
( College of Huaihai Institute of Technology, Lianyungang, 222005;
University of China, Qingdao, 266003)
Abstract: The fresh-keeping effect of Nisin and plex biological fresh-keeping agents on razor
clams(Sinovaculla Constricta) was studied in the test, the result showed that either the respective addition of
Nisin and lysozyme or bination of both would produce appreciable fresh-keeping effect on razor clams
with the latter pared with the control group , which helped extend the cold storage life of razor clams.
Key words: razor clams(Sinovaculla Constricta); Nisin; lysozyme; complex biological fresh-keeping agents
0 前言然、无毒、安全、营养的特点,1989 年 FAO/WHO
缢蛏(Sinovaculla Constricta),又名蛏子、青子, 食品添加剂联合专家委员会对 Nisin 给予了作为食
属软体动物门,瓣鳃纲、帘蛤目、竹蛏科,缢蛏属, 品防腐剂的国际性承认,我国也于 1990 年开始批准
广泛分布于我国各海区,被称为 4 大养殖贝类之一, 使用[3]。溶菌酶(lysozyme)国际编号为 ,正
是当今贝、虾、鱼、藻综合生态系养殖中的重要成式定名为 N-乙酰已