竹醋精制液对冷藏草鱼的保鲜作用

本文以草鱼为试材,研究不同浓度(体积浓度分别为0.5%、2.5%、5.0%)竹醋精制液对草鱼冷藏过程中品质的影响。以pH值、挥发性盐基氮(TVB-N)、细菌总数(TBC)、硫代巴比妥酸(TBA)作为质量指标,测定草鱼在(3±1)℃冷藏过程中的品质变化。结果表明:3种浓度的竹醋精制液都能够抑制细菌生长繁殖,降低TVB-N值、TBC值和TBA值。其中:5.0%竹醋精制液对冷藏草鱼的抑菌和抗氧化效果最好,能够明显延缓草鱼的腐败变质,延长货架期。

Preservation of Grass Carp Using Purified Bamboo Vinegar

This paper studied the impact of the purified bamboo vinegar with different concentrations（volume concentrations were 0.5%,2.5% and 5.0%） on the preservation of grass carp.The pH value,volatile basic nitrogen（TVB-N）,the total bacterial count（TBC） and thiobarbituric acid（TBA） were adopted as the quality indicators to measure the change in quality of grass carp in cold storage at（3±1）℃.The results showed that the purified bamboo vinegar with the three concentrations could inhibit the reproduction and growth of bacterial and lower the TBC value,TVB-N value and TBA value.The conclusion was that 5.0% purified bamboo vinegar performed the best in the inhibition of bacterial and anti-oxygen,which can apparently prolong the preservation period of grass carp.