摘要
以Nisin(乳链菌肽)、溶菌酶及VC(抗坏血酸)为保鲜剂,用于斑点叉尾鮰鱼片的冷藏保鲜,采用正交试验对复合保鲜剂的配比进行优选,并以细菌总数、TVB-N值、pH值及感官评分为鲜度指标,测定复合保鲜剂的保鲜效果。结果表明:复合保鲜剂最优配比为0.5%Nisin+0.3%溶菌酶+3.0%VC,并用乳酸调节pH4.5,用此保鲜剂处理再结合真空包装能使斑点叉尾鮰鱼片在0℃条件下保鲜21d。
Nisin,lysozyme and vitamin C were dissolved together in deionized water,followed by pH adjustment and channel catfish fillets was treated with the mixed solution before cold storage.The optimum final concentrations of Nisin,lysozyme and vitamin C in their mixed solution and solution pH for improved total bacterial count and TVB-N of channel catfish fillets were determined by orthogonal array design to be 0.5%,0.3%,3.0%,and 4.5,respectively.Along with this,the changes in total bacterial count,TVB-N,pH and sensory attributes of treated channel catfish fillets were measured during storage at （0 ± 1） ℃.The combination of treatment with the compound preservative and vacuum packing provided a 21-day shelf-life for channel catfish fillets stored at （0 ± 1） ℃.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第14期305-308,共4页
Food Science
