摘要
通过对鲤鱼在不同浓度柠檬酸溶液和柠檬酸与苯甲酸钠混合溶液中处理后与对照组在环境温度为８℃左右条件下进行贮藏。在不同时间对其微生物、生化和感官质量进行评定。试验结果表明：柠檬酸对鲤鱼具有保鲜作用，保鲜效果在浓度为２．５％条件下最佳，在保藏温度为８℃下可将鲤鱼的保鲜期延长到９ｄ．
Treating common carp with different concentrations of citic acid and benzoic sodi-umsolution,storing them at 8℃ together with the compare group,determining and eval-uating the microrganic biochemical and organoleptic quality index,we get the results whlch indicate that citric acid can bnenfit fish shelf life.The treatment with 2.5%citricacid is most effective in the experimental groups.The fish shelf life can be extended for 9days at 8℃.
关键词
鲤鱼
柠檬酸
保鲜期
common carp
citric acid
bacteria counts
TVB- N
