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                  • EI
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                  中國精品科技期刊2020
                  鄢陸琪,譚明輝,李昆太. 海洋微生物源抗菌肽對鮮榨黃瓜汁貯藏品質的影響[J]. 食品工業科技,2023,44(18):398?406. doi: 10.13386/j.issn1002-0306.2023020105.
                  引用本文: 鄢陸琪,譚明輝,李昆太. 海洋微生物源抗菌肽對鮮榨黃瓜汁貯藏品質的影響[J]. 食品工業科技,2023,44(18):398?406. doi: 10.13386/j.issn1002-0306.2023020105.
                  YAN Luqi, TAN Minghui, LI Kuntai. Effect of Antimicrobial Peptide from Marine Microorganism on the Storage Quality of Freshly Squeezed Cucumber Juice[J]. Science and Technology of Food Industry, 2023, 44(18): 398?406. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023020105.
                  Citation: YAN Luqi, TAN Minghui, LI Kuntai. Effect of Antimicrobial Peptide from Marine Microorganism on the Storage Quality of Freshly Squeezed Cucumber Juice[J]. Science and Technology of Food Industry, 2023, 44(18): 398?406. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023020105.

                  海洋微生物源抗菌肽對鮮榨黃瓜汁貯藏品質的影響

                  Effect of Antimicrobial Peptide from Marine Microorganism on the Storage Quality of Freshly Squeezed Cucumber Juice

                  • 摘要: 探究不同濃度海洋枯草芽孢桿菌抗菌肽對鮮榨黃瓜汁常溫貯藏期內(5 d)品質的影響。采用感官評價、理化分析(pH、穩定系數、總糖含量、菌落總數)及電子鼻技術(主成分分析、雷達圖、主要風味成分傳感器相應值)綜合評價保鮮作用效果。結果表明,抗菌肽濃度與各項理化指標呈正相關,2×MIC濃度抗菌肽作用效果最優,感官評分(7.03)、pH(4.97)、穩定系數(32.86%)、總糖含量(5.11 mg/mL)最高,抑菌效果最佳(0.88 log CFU/mL)。主成分分析(principal component analysis,PCA)表明各抗菌肽處理組黃瓜汁的風味特征相似,對照組與山磷酸鉀處理組黃瓜汁的風味特征相似;雷達圖揭示各抗菌肽處理組黃瓜汁的風味物質在貯藏后期(第5 d)有所增加,對照組與山梨酸鉀處理組黃瓜汁的風味物質在貯藏期內基本不變;主要風味成分傳感器響應值分析表明枯草芽孢桿菌BBW1542抗菌肽對鮮榨黃瓜汁中揮發性風味物質產生了一定的影響。綜上所述,枯草芽孢桿菌BBW1542抗菌肽的保鮮效果均顯著優于化學保鮮劑組(P<0.05)。本研究可為鮮榨黃瓜汁短期貯藏品質保障及海洋微生物源保鮮劑的開發應用提供理論依據。

                     

                    Abstract: To investigate the effects of different concentrations of antimicrobial peptide from marine Bacillus subtilis on the quality changes of freshly squeezed cucumber juice during the storage period (5 d) at room temperature. Sensory evaluation, physicochemical analysis (pH, stability coefficient, total sugar content, total bacteria count), and electronic nose technique (principal component analysis, radar plot, corresponding values of primary flavor components sensors) were used to comprehensively evaluate the effect of freshness preservation. The results showed that the concentration of antimicrobial peptide was positively correlated with various physicochemical indexes. And 2×MIC concentration of antimicrobial peptide had the best effect, with the highest sensory score (7.03), pH (4.97), stability factor (32.86%), total sugar content (5.11 mg/mL), and the best antibacterial effect (0.88 log CFU/mL). Principal component analysis (PCA) showed that the flavor characteristics of cucumber juice in each antimicrobial peptide treatment group were similar, while the flavor characteristics of cucumber juice in the control group and the potassium sorbate treatment group were similar. The radar plot revealed that the flavor components of cucumber juice in each antimicrobial peptide treatment group increased at the later stage of storage (5th d), while the flavor components of cucumber juice in the control and potassium sorbate treatment groups remained unchanged basically during the storage period. The analysis of the response values of the flavor component sensors showed that the antibacterial peptide from Bacillus subtilis BBW1542 had a certain impact on the volatile flavor compounds in freshly squeezed cucumber juice. In conclusion, the preservation effect of antimicrobial peptide from B. subtilis BBW1542 was significantly better than that of the chemical preservative group (P<0.05). This study would provide a theoretical basis for the quality assurance of freshly squeezed cucumber juice in short-term storage and the development of marine microbial freshness preservatives.

                     

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