定期测定样品中总活菌数（ total viable count，TVC）、K值、总挥发性盐基氮（total volatile basic nitrogen，TVB-N）、硫代巴比妥酸（thiobarbituric acid，TBA）、全质构分析（texture profile analysis，TPA）和三氯乙酸可溶性肽（TCA可溶性肽）的变化。结果表明，LYS和CA联合处理能提高腐败链球菌和荧光假单胞菌的抗菌活性，降低TVC值。同时，与对照组相比，LYS与CA结合显着抑制了TBA值、TVB-N、K值和TCA可溶性肽含量的增加。
此外，这种处理也有效地保持了牙鲆鱼片在贮藏期间的质地特性，其效果优于单独使用LYS或CA。因此，LYS与CA结合有望延长牙鲆的货架期。
Effects of lysozyme combined with cinnamaldehyde on storage quality of olive flounder (Paralichthys olivaceus) fillets
Yongxia Xu，Yiming Yin，Tao Li，Honglei Zhao，Xuepeng Li，Jianrong Li，Tong Sun
Natl. & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai Univ., Jinzhou, 121013 China
Abstract
Effects of lysozyme (LYS) combined with cinnamaldehyde (CA) on quality enhancement of olive flounder (Paralichthys olivaceus) fillets during refrigerated storage at 4 °C for 20 days were assessed. Changes of total viable count (TVC), K‐value, total volatile basic nitrogen (TVB‐N), thiobarbituric acid (TBA), texture profile analysis (TPA), and trichloroacetic acid‐soluble peptide (TCA‐soluble peptide) in samples were determined periodically. Results demonstrated that the combination of LYS and CA treatment enhanced the antibacterial activity against S. putrefaciens and P. fluorescens, and lowered TVC values. Meanwhile, LYS combined with CA significantly retarded the increases of TBA value, TVB‐N, K‐value, and TCA‐soluble peptide content compared to the control. Furthermore, the combined treatment also effectively maintained the texture properties of flounder fillets during the storage period. The efficiency was better than that of LYS or CA treatment alone. Thus, LYS combined with CA is promising in olive flounder shelf life extension.
