墨鱼保鲜剂的筛选及其保鲜效果的研究

Study on Selecting Preservatives for Cuttlefish and Their Preservation Effects

本文以市售冰冻墨鱼为研究对象,分别用脂溶性茶多酚、水溶性茶多酚、乳酸链球菌素、油脂抗氧化剂为主要不同的保鲜试剂处理墨鱼,结果表明,4种保鲜剂配方均有保鲜作用,尤以脂溶性茶多酚对墨鱼保鲜效果最佳,其次是乳酸链球菌素;在6℃条件下贮藏,能延缓腐败过程,保鲜剂处理可保鲜3d以上。

This article mainly discussed the preserving effects of different preservatives, taking cuttlefishes as study objective. The cuttlefishes were respectively processed by oil - soluble type tea polyphenol, water - soluble type tea polyphenol, Nisin and TBHQ. The results indicated that all preservatives had effect, while the oil - soluble type tea polyphenol had the best effect. Nisin, followed it. Stored at temperature below 6℃, decay process was postponed; using preservative could keep the objective fresh for up to three days.