化学冰保鲜非鲫的研究

以纯水冰作对比，研究了分别含有０．１％山梨酸钾和０．５％低分子壳聚糖的冰对非鲫的保鲜效果，感官评定，以及细菌总数，ＴＶＢ－Ｎ和Ｋ值的定量分析结果表明：山梨酸钾冰和ＬＭＷ－Ｃ冰的保鲜效果明显优于纯水冰，其保鲜期比纯水冲中保鲜的非鲫延长６天以上。但是，采用Ｋ值和ＴＶＢ－Ｎ值作鲜度指标所得出的结果有明显差异。

Studies on preservation of Tilapia with chemical ice

The effect of low molecular weight chitosan(LMW - C)ice and sorbic acid ice on the freshness change of tilapia, Oreochromis niloticus, was studied. Compared with ordinary ice, both chemically treated ice could significantly delay the freshness change rate of tilapia. In accordance with sensory assessment, TVB - N and bacterial counts, the maximum shelf life of tilapia stored in LMW - C ice or sorbic acid ice was approximately 18 days,six days longer than that of tilapia stored in ordinary ice. But accodrding to k - value, the maximum shelf life of tilapia stored in LMW - C ice or sorbic acid ice was only 12 days. The results indicated that as freshness index,there was significant difference between k - value and TVB - N.