香辛料复合保鲜剂对冰温鲤鱼鱼肉糜品质的影响

摘要

在鲤鱼鱼肉糜中添加由1．5％（W/W）丁香提取物、0．02％（W/W）Vc和0．01％（W/W）Nisin组成的复合保鲜剂，测定其在冰温（-1℃）储藏期间的品质变化。结果表明，随着贮藏时间的延长，与对照组相比，复合保鲜剂能够显著抑制鱼肉糜的pH值、TBARS值、TVB-N和菌落总数的增加（ p ＜0．05），同时，对颜色具有良好的保护作用。试验研究认为：复合保鲜剂具有延缓鱼肉糜腐败变质，延长其货架期的作用。%Carp mince was added with mixed preservatives (1.5%clove extract, 0.02%Vc and 0.01%Nisin ) .Meanwhile , the changes of quality were determined during the superchilling conditions (-1℃) .The result showed that with the increasing of storage time , compared with control group , the compound preservative can significantly inhibited the enhance of pH value , TBARS value , TVB-N and total number of colonies ( p<0 .05 ) , at the same time , the color has a good protective effect .And this result suggested that the com-pound fresh-keeping agent could extend the shelf life of crap mince .