【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。更多还原

【Abstract】 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 compound fresh-keeping agent could extend the shelf life of crap mince.更多还原