生物保鲜剂对海鲈鱼冰藏保鲜效果的影响

为延长冰藏海鲈鱼肉的保鲜期,以新鲜海鲈鱼为材料,研究冰藏条件下竹叶抗氧化物(AOB)、茶多酚(TP)、乳酸链球菌素(Nisin)对海鲈鱼肉的保鲜效果;通过单因素和正交试验,以感官评分结合海鲈鱼肉的挥发性盐基氮(TVB-N)值、pH值和菌落总数(TBC)等指标表征其新鲜度,确定复合保鲜剂的最佳配比。结果表明,单一竹叶抗氧化物、茶多酚和Nisin的最佳保鲜浓度分别为0.3、0.4、0.7 g·L~(-1);海鲈鱼复合生物保鲜剂的最佳复配比为竹叶抗氧化物0.3 g·L~(-1)、茶多酚0.4 g·L~(-1)、Nisin 0.7 g·L~(-1),经此复合生物保鲜剂处理,海鲈鱼肉分别在冰藏第13、第19和第23天超出TVB-N一级、二级和三级鲜度范围,比未进行保鲜处理的空白组分别延长了6、4和6 d。该复合生物保鲜剂对海鲈鱼肉有较好的保鲜效果,为海鲈鱼肉的生物保鲜提供了一定的科学依据。

Preservation Effect of Biological Preservative on Sea Bass Meat During Iced Storage

In order to extend the shelf-life of iced sea bass meat,the preservation effect of antioxidant of bamboo leaf (AOB),tea polyphenols(TP),Nisin on the sea bass meat during iced storage was studied.The optimal component proportion of compound fresh-keeping agent was determined by the single-factor and orthogonal experiment according to the pH,TVB-N value,sensory index and total bacteria count(TBC) of iced sea bass meat.The results indicated that the optimal concentration of single AOB,TP,Nisin were 0.3,0.4 and 0.7g·L-1 respectively and the best formula in compound fresh-keeping agent was 0.3 g· L-1 AOB,0.4 g· L-1 TP and 0.7 g· L-1 Nisin.Coated with the compound fresh-keeping agent,the freshness of fish meat surpassed the first,second and third grade at 13th,19th and 23rd day respectively,the storage period prolonged correspondingly for 6 days,4 days and 6 days compared with the control group.This composite bio-preservatives exerted a good preservation effect on sea bass meat,which can provide theoretical basis for the biological preservation of the sea bass.