作　　者： ; ; ; ; ;

机构地区： 华南农业大学食品学院

出　　处： 《农产品加工（下）》 2012年第3期51-54,58,共5页

摘　　要： 以细菌总数、TVB-N为指标,比较了生姜、大蒜、溶菌酶、乳酸链球菌素、茶多酚、ε-聚赖氨酸、鱼精蛋白、壳聚糖等8种天然生物防腐剂对生鲜罗非鱼片的防腐效果。结果表明,8种天然生物防腐剂对生鲜罗非鱼片均有一定防腐作用,最佳防腐浓度分别为:生姜体积分数20 mL/100 mL,大蒜60 mL/100 mL,溶菌酶质量分数0.5%,茶多酚0.6%,乳酸链球菌素1.0%,鱼精蛋白0.6%,壳聚糖1.2%,ε-聚赖氨酸0.6%。其中,生姜、大蒜和壳聚糖的防腐效果相对较好。 In this experiment, total count of bacteria colonies and TVB-N level are adopted to evaluate the antiseptic effect of eight biological preservatives including ginger, garlic, lysozyme, nisin, tea polyphenols, a-polylysine, protamine, and chitosan on fresh tilapia fillets. The results show that all of the above-mentioned eight biological preservatives have some antiseptic effect on fresh tilapia fillets during cold storage. The optimal concentrations of the eight biological preservatives used in fresh tilapia fillets preservation are as follows： ginger 20 mL/100 mL, garlic 60 mL/100 mL, lysozyme 0.5%, tea polyphenols 0.6%, nisin 1.0%, protamine 0.6%, chitosan 1.2%, 8-polylysine 0.6% respectively. The antiseptic effect of ginger, garlic and chitosan are better than that of others.

关 键 词： 生鲜罗非鱼片 生物防腐剂 细菌总数

领　　域： [轻工技术与工程] [轻工技术与工程]