摘要
在预实验的基础上,研究了3种天然植物抑菌剂(T4-N、DV和PRS-DV5)制备的保鲜液对新鲜草鱼的保鲜效果.在实验中,将新鲜草鱼肉分别置于浓度为0.4%的T4-N、1%的DV和1%的PRS-DV5保鲜液中浸泡处理后于0~4℃低温贮藏,测定了在贮藏过程中冷鲜草鱼的硬度、弹性、持水力、PH值、TVB-N值、TBA值、菌落总数以及感官品质的变化.结果表明,3种天然抑菌剂对冷鲜草鱼贮藏品质均有显著的改善作用,处理效果好坏依次为,1%PRS-DV5>1%DV>0.4%T4-N,其中经1%PRS-DV5浸泡处理组的各项指标最优.
On the basis of the preliminary experiment,the research mainly focused on the preservation effects of three kinds of natural plant antibacterial agents( T4-N,DV and PRS-DV5) on fresh grass carp. The experiment put fresh grass fish respectively into fresh-keeping agents with a concentration of0. 4% of T4-N,1% of DV and 1% of PRS-DV5 and then put the fish for low temperature storage with a temperature between 0 ~ 4 ℃ after the fish being put into the fresh-keeping agents. The hardness,springiness,water holding capacity,p H value,TVB-N value,TBA value,CFU and sensory quality were studied during the process of storage. The experimental results showed that,the storage qualities of cold fresh grass fish were significantly improved thanks to three kinds of antibacterial agents. The impact degree of different antibacterial agents ranked as the following: 1% PRS-DV5 > 1% DV > 0. 4%T4-N,among which all indexes reached the optimal after the fish being soaked by 1% PRS-DV5.
引文
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