3种植物抑菌剂对冷鲜草鱼贮藏品质的影响

Effects of Three Kinds of Natural Antibacterial Agents on Storage Quality of Cold Grass Carp

在预实验的基础上,研究了3种天然植物抑菌剂(T4-N、DV和PRS-DV5)制备的保鲜液对新鲜草鱼的保鲜效果.在实验中,将新鲜草鱼肉分别置于浓度为0.4%的T4-N、1%的DV和1%的PRS-DV5保鲜液中浸泡处理后于0~4℃低温贮藏,测定了在贮藏过程中冷鲜草鱼的硬度、弹性、持水力、PH值、TVB-N值、TBA值、菌落总数以及感官品质的变化.结果表明,3种天然抑菌剂对冷鲜草鱼贮藏品质均有显著的改善作用,处理效果好坏依次为,1%PRS-DV5>1%DV>0.4%T4-N,其中经1%PRS-DV5浸泡处理组的各项指标最优.

On the basis of the preliminary experiment, the research mainly focused on the preservation ef-fects of three kinds of natural plant antibacterial agents（T4-N,DV and PRS-DV5） on fresh grass carp.The experiment put fresh grass fish respectively into fresh-keeping agents with a concentration of 0.4 % of T4-N,1 % of DV and 1 % of PRS-DV5 and then put the fish for low temperature storage with a temperature between 0 ？4 Tl after the fish being put into the fresh-keeping agents. The hardness, springiness, water holding capacity, pH value, TVB-N value, TBA value, CFU and sensory quality were studied during the pro-cess of storage.The experimental results showed that, the storage qualities of cold fresh grass fish were sig-nificantly improved thanks to three kinds of antibacterial agents. The impact degree of different antibacterial agents ranked as the following： 1 % PRS-DV5 〉1% DV 〉 0.4 % T4-N, among which all indexes reached the optimal after the fish being soaked by 1 % PRS-DV5 .