植物源防腐剂对带鱼保鲜效果研究

Study on Preservation Efficacy of Botanic Biopreservative on Hairtail

通过测定洋葱、生姜、大蒜三种植物源提取液浸泡后的带鱼的pH,TVB-N,菌落总数以及感官评定,将其与未处理的带鱼的相关数据进行对比以验证植物源防腐剂的防腐效果。结果表明,三种植物源防腐剂的保鲜效果由强到弱依次为:大蒜、生姜、洋葱。未经处理的带鱼块只能存放4～5 d,而经植物源防腐剂提取液浸泡后的带鱼块皆可存放6 d以上。且经处理的鱼块pH、菌落总数都保持相对较低水平。由此得知,这三种植物源防腐剂都具有良好的保鲜效果,值得对其做进一步开发研究。

The preservation efficacy of botanic biopreservative was investigated by determining pH, TVB-N, total viable count （TVC） and sensory evaluation scores of hairtail pretreated by onion, ginger and garlic extract, with untreated hairtail without as the control group. As a result, garlic extract exhibited the most excellent preservation effect, followed by ginger and onion extract. Untreated hairtail could only be preserved for 4 d, whereas hairtail presoaked in the 3 botanic extracts could keep fresh for over 6 d. Meanwhile, pH and TVC of pretreated samples kept a relatively low value compared with the control group. Hence, these 3 botanic biopreservative displayed good preservation effect and they would be worth for further investigation.