To develop a safe and natural bacteriostatic preservative,we used directed enzymatic hydrolysis to obtain fish antimicrobial peptides from monkfish and prepared a novel bacteriostatic preservative by combining them with natural marine chitosan.The optimal inhibitory concentrations of the fish antimicrobial peptides and chitosan against Escherichia coli were separately determined in a single-factor experiment,and the optimal additive amount of the fish antimicrobial peptide-chitosan bacteriostatic preservative was determined using response surface opti-mization.Using fish antimicrobial peptide(7.796 mg/mL),chitosan No.1(0.716 mg/mL),and chitosan No.2(0.389 mg/mL),the bacteriostatic preservative antibacterial zone diameter with E.coli was 9.77 mm,close to that predicted by the regression model(10.19 mm).In addition,the fish antimicrobial peptide-chitosan bacteriostatic preservative prolonged the denaturation time of fresh surimi through antibacterial preservation,indicating its po-tential for use in the development of bacteriostatic preservatives for instant surimi products.
关键词
鱼类抗菌肽/壳聚糖/抑菌保鲜剂/响应面分析
Key words
fish antimicrobial peptides/chitosan/bacteriostatic preservative/response surface methodology
维普
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