尼泊金酯对蒸煮袋熟鱼防腐保藏

Study on Application of Nipagin Esters in Preservation for Cooked Fish

研究了尼泊金酯在蒸煮袋熟鱼中的防腐应用。通过对各类尼泊金单酯对引起鱼制品腐败变质常见菌的抑菌作用比较以及尼泊金单酯进行复配后抑菌试验,并应用于蒸煮袋熟鱼防腐保藏,结果表明:各种单酯的防腐能力为丁酯>丙酯>乙酯;当尼泊金乙酯:尼泊金丙酯:尼泊金丁酯质量分数比1∶1∶3时能达到最优的抑制效果;在尼泊金复合酯质量分数为0.025%时能使蒸煮袋熟鱼在4℃的保质期比不加防腐剂的空白对照延长10 d,且不影响熟鱼制品的口感。

Preservation antibacterial effect of fish was compared, proportionally which of nipagin esters in cooked fish was investigated in this manuscript. nipagin esters on the bacterias which often attract the spoilage of cooked and antibacterial effect was tested after nipagin esters were combined was used in the preservation of cooked fish. The results showed that butyl nipagin was the most effective ester, followed by propyl nipagin and ethyl nipagin, the greatest preservative effect can be obtained, when butyl nipagin： propyl nipagin： ethyl nipagin= 1 ： 1 ：3, the addition of nipagin esters complex in cooked fish at a concentration of 0. 025% can prolong the shelf life of cooked fish for 10 days at 4℃, compared with the control and have no side effect on flavour of fish products.