Abstract
Treated with lysozyme and nisin and vacuum packed, preservation effect of the bio-preservatives on Argopectens irradias meat under partial freezing condition of -3C has been studied. During the process, Total Bacterial Count (TBC) and some physical and biochemical data had been determined. Results show that after 20 days storage at -3C, Total Volatile Basic Nitrogen (T-VBN) of the Argopectens irradias meat treated with lysozyme and nisin reached 13.28 and 13.98 mg/100 g, respectively which all approached upper control limit by China national sanitary standard, while the test datum of Argopectens irradias meat treated with combination of lysozyme and nisin reached 14.81 mg/100 g after 30 days storage which is 20 days longer than control sample. Storage time of each sample correlate to pH, TBC, T-VBN, Thiobarbituric Acid (TBA) and Ca2+-ATPase activity (p<0.05) of the test meat. Of all test samples, combination treatment with lysozyme and nisin achieved the best preservation effect.
Highlights
Argopectens irradias, which biologically features strong adaptability, fast growth, short breeding cycle and high yield, is one of the widely farmed scallop species in the northern sea area of China
Comprehensive analysis indicates that combined treatment with lysozyme and nisin enhances inhibition for the growth of acid-forming bacteria on the basis of each function of the bio-preservative and slow the decrease of pH
For fresh Argopectens irradias meat with initial Total Volatile Basic Nitrogen (TVB-N) of 9.60 mg/100 g and Total Bacterial Count (TBC) of 4.02 lg under partially frozen storage at -3°C, TVB-N of control group exceeded upper control limit of 15 mg/100 g by China national sanitary standard after 12~13 days storage, while TVB-N of the meat treated with 0.02% nisin reached 13.98 mg/100 g on day 20 which approached the control limit
Summary
Argopectens irradias, which biologically features strong adaptability, fast growth, short breeding cycle and high yield, is one of the widely farmed scallop species in the northern sea area of China. It is popular among consumers for their delicious meat and rich nutrition. Frozen storage is to store freshly captured sea food at its freezing point (around -3°C) and have it lightly frozen to keep it fresh. It has been used since 70s of 20 century to preserve sea foods and has been successful (Magnusson and Martinsdottir, 1995; Cho, 1981; Rosues et al, 2006). Sea foods by partially frozen storage extend 1.5-4 times longer shelf life, people thinks highly of the technology (Duun and Rustad, 2007)
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