生鲜鲫鱼片保鲜技术研究

Study on the fresh-keeping technology of carassius auratus

针对生鲜鲫鱼片高蛋白质、高水分易腐败变质、微生物繁殖速度快等问题,以活鲫鱼制备的生鲜鱼片为试材,采用茶多酚、柠檬酸、乳酸链球菌素3种主剂复配的复合型保鲜剂,结合65%CO_2+10%O_2气调处理。研究表明,复合型保鲜剂耦合气调技术,保鲜效果显著,具有显著的协同增益效应,优于单独使用复合型保鲜剂或65%CO_2+10%O_2气调处理。其中,保鲜15 d时,复合型保鲜剂+65%CO_2/10%O_2气调处理,生鲜鱼片的持水力为5.59%,TBA为1.3825 mg/100mg,菌落总数为4.54 lg(cfu/g),且色泽鲜艳品质良好,均显著优于CK。为生鲜鲫鱼片货架期高品质保鲜产业化提供了基础。

Aiming at the problems of deterioration of fresh fish, the fresh fish fillets prepared by live carp were used as test materials, and three kinds of tea polyphenols, citric acid and nisin were used. The main agent complex compound preservative, combined with 65% CO2＋10% O2 air conditioning treatment. The results showed that the composite preservative had the significant synergistic effect, which was better than that of compound preservative or 65% CO2＋10% O2. The water holding capacity of fresh fish was 5.59%, TBA was 1.3825 mg/100 mg, and the total number of colonies was 4.54 lg（cfu/g） at 15 d. And the fish fillets had bright color and good quality, were significantly better than CK. This study could provide the foundation for fresh carp fillets commercialization.