不同生物保鲜剂对冷藏罗非鱼保鲜效果的研究

摘要

To improve the quality of tilapia during cold storage, the preservative effects of 0.1% tea polyphenols, 1.5% chitosan, 0.05% lysozyme and compound biopreservative on cold storage of tilapia were compared. Using sensory quality, pH, volatile basic nitrogen (TVB-N value), thiobarbituric acid (TBA value) and total count of bacteria colonies as biochemical indexes, the changes of quality were measured during cold storage. The results showed that 0.05% lysozyme seldom improved the quality of tilapia. Using 0.1% tea polyphenols and 1.5% chitosan could inhibit the bacterial growth signifi cantly to prolong the refreshing time of tilapia during cold storage. The effect of chitosan on tilapia was better than that of tea polyphenols during cold storage. Compound biopreservative was effective to retard the decline of sensory quality and inhibit the growth of microbes.%为提高罗非鱼的贮藏品质,研究了经0.1%茶多酚、1.5%壳聚糖、0.05%溶菌酶和它们组成的复合保鲜剂处理的罗非鱼在冷藏条件下的保鲜效果,以感官评定、pH、TVB-N值、TBA值及细菌总数等作为生化指标,测定罗非鱼在冷藏过程中品质变化.试验结果表明, 0.05% 溶菌酶对罗非鱼的品质改善不明显.0.1%茶多酚和1.5%壳聚糖在罗非鱼冷藏保鲜过程中均能有效抑制细菌繁殖,从而延长罗非鱼的冷藏保鲜期;经壳聚糖处理的罗非鱼较经茶多酚处理的罗非鱼具有更好的保鲜效果.复合生物保鲜剂能有效减缓新鲜罗非鱼感官品质的下降,并抑制微生物生长.