复合天然保鲜剂对多宝鱼保鲜效果的研究

Study on fresh-keeping effect of biological preservative on preservation of turbot

以丁香、桂皮、茶多酚、蒜作为复合天然保鲜剂处理多宝鱼,通过L25(56)正交实验选取最佳浓度配比,得到优化方案为:6.0%丁香,7.2%桂皮,4.0%茶多酚,40(v/v)蒜汁。按此比例的保鲜剂对多宝鱼进行处理,在3℃和15℃下储藏,通过pH、TVBN、优势腐败菌(假单胞菌)数的检测,证明多宝鱼的保鲜期得到延长。

Turbot was treated with cassia, clove, tea-polyphenol and garlic as biological preservative.The most suitable condition was determined by L25 （5^6） orthogonal test.The most suitable condition was：6.0% cassia,7.2% clove,4.0% tea-polyphenol and 40（v/v） garlic juice.With this preservative and stored at 3℃ and 15℃.By the assay of sensory,TVBN and pH,the results showed fresh-keeping shelf of turbot was lengthened.