Objective To evaluate fresh-keeping effect of the biological preservatives under partial freezing condition. Methods Disposed with lysozyme, nisin and vacuum packaging, the meat of Ruditapes variegata was examined for its total bacterial count(TBC) and evaluated for its physical and chemical index during its storage under the temperature of (-3±0.5)℃, and fresh-keeping effect of the biological preservatives under partial freezing condition was also evaluated. Results The results showed that after storage under the temperature of -3 ℃ for 25 d, total volatile basic nitrogen (TVB-N) of Ruditapes variegata meat was 14.73 mg/100 g and 14.92 mg/100 g respectively for disposing with lysozyme and nisin, which were within the nor-mal health standard of the national regulation. For the match-up of the two biological preservatives, TVB-N of Ruditapes variegata meat was 14.38 mg/100g after 30 d storage under -3 ℃, which could keep fresh 15 d longer than control sample. Changes of pH value, TBC, TVB-N, Thibabituric Acid (TBA) and Ca2+-ATPase ac-tivity of each disposed samples were all correlated with storage time (P<0.05). Comparing with other test groups, combined disposing of lysozyme and nisin achieved better fresh-keeping effect. Conclusion Dispos-ing of biological preservatives combined with partial freezing storage proves to effectively prolong the shelf life of Ruditapes variegata meat.%目的：评价生物保鲜剂在微冻条件下的保鲜作用。方法以杂色蛤肉为研究对象,经溶菌酶、乳酸链球菌素及真空包装处理,测定其在(-3±0.5)℃贮藏过程中的细菌总数、理化等指标的变化。结果在-3℃条件下贮藏25 d后,经溶菌酶、乳酸链球菌素处理的杂色蛤肉挥发性盐基氮分别达到了14.73 mg/100 g和14.92 mg/100 g,均接近国家规定的卫生标准；溶菌酶、乳酸链球菌素复合处理的杂色蛤肉贮藏30 d其挥发性盐基氮为14.38 mg/100 g,比未经处理的对照组延长了15 d以上。各处理组的pH值、细菌总数、挥发性盐基氮、硫代巴比妥酸和 Ca2+-ATPase 活性变化也均与贮藏时间相关(P<0.05)。结论相对于其他实验组,溶菌酶、乳酸链球菌素复合处理组保鲜效果最好。
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