Biological Screening Of Compound Antistaling Agent And Its Application In Aquatic Products

This study mainly aims at the present a large amount of spoilage in aquatic products and the function of antistaling agent for aquatic products is single in China.This paper selected 8 kinds of natural preservative,which can be divided into two categories of antimicrobial agents and antioxidants,mainly for antibacterial using 8 kinds of common aquatic pathogens and pathogenic bacteria is established for the purpose of directional selection model,the effective ingredients extracted from natural raw materials for directional bacteriostatic test found Jiang Houpu extract and garlic extract with antibacterial good;Further,directional screening of antioxidant tea polyphenols,which can dissolve and increase each other with the 2 kinds of antimicrobial agents,is carried out.The best combination ratio between Jiang Houpu and garlic extract and tea polyphenol was selected by response to interview.Finally,the best combination scheme was applied to the study of the storage and application of cold fresh sea bass slices.A series of physical and chemical indexes were measured.The effects of compound treatment on the storage quality of aquatic products were analyzed.The main contents are as follows:(1)Use Shewanella putrefaciens、Pseudomonas fluorescens Pseudomonas sp、Lactobacillus、Escherichia coli、Staphyloccocus aureus Rosenbach、Shigella Castellani、Salmonella sp These aquatic products have four common spoilage organisms and four pathogenic bacteria as a screening inhibition activity of Micrococcus model.,and test with8 kinds of plant extracts and drugs such as Magnolia Bark(MB)、Ginger Magnolia Bark(GMB)、Garlic、Mint、Rosemary、Melissa、Tea polyphenols and so on.GMB extract found that the antibacterial activity of extracts on Staphylococcus aureus and Escherichia coli were the most significant,MIC were 0.32 and 1.28 mg/mL respectively,while the rest6 strains were able to achieve MIC<5.12 mg/mL good bacteriostatic effect of garlic extract on Shewanella putrefaciens,Salmonella,Shigella Castellani strong antibacterial activity against Escherichia coli,MIC<1.28 mg/m L,at the same time Staphylococcus aureus MIC<2.56 mg/mL,the other 3 spoilage bacteria antibacterial activity is relatively weak,had wide antimicrobial spectrum,tea polyphenols,Shewanella,Pseudomonas MIC<5.12 mg/mL on corruption,MB,rosemary extract showed certain antibacterial activity.The MBC values of the extracts were 2 times the concentration of MIC.Comprehensive bacteriostasis effect,compound solubility,extraction cost and so on.GMB extracts and garlic extracts were selected as candidate natural bacteriostatic agents.(2)Further research shows that the effective antibacterial ingredients of tea polyphenols and optimization of GMB extract and garlic extract were combined,by different concentration of extracts on experimental effect during storage of single factor perch TBA,select the best concentration range:GMB extract 0.15%~0.35%;tea polyphenols concentration 0.15%~0.25%;garlic extract concentration of 0.15%~0.35%,and with response surface method optimization of complex process,the optimal process parameters of GMB extract concentration was 0.34%and the concentration of tea polyphenols 0.25%,garlic extract concentration 0.28%,find the optimal compounding scheme can effectively suppress perch during storage TBA increasing,showed good antioxidant ability,and to verify the antibacterial ability,the optimal mixture solution surface,compound preservative can inhibit 4 kinds of specific the growth of spoilage bacteria better,and 4kinds of pathogens have good bactericidal and inhibitory effect,The initial colony number was about>10~4logCFU/mL,Staphylococcus aureus and Salmonella 18h almost completely bactericidal,while the inhibitory effect showed a certain superposition effect.(3)The optimum combination of GMB extract,garlic extract and tea polyphenol was applied to study the storage of perch.The total plate count(TVC)detected during storage,total volatile basic nitrogen(TVB-N)value,drip loss,pH value,freshness value(K)and sensory score of fresh multiple physiochemical indexes,to determine changes in the quality of sea bass during cold storage conditions.The results showed that the correlation was p<0.01,was treated perch at 4 degrees Celsius temperature preservation process,the index of 12 d is normal,can still keep the quality standard of freshness grade two in perch range,compared to the control group,prolong the shelf life of more than one times,that mixture on bass has very good preservation effect.