山药多糖对罗非鱼冷藏保鲜的影响

Effect of yam polysaccharide on fresh-keeping of tilapia

以罗非鱼为研究对象,采用山药多糖作为保鲜剂,研究山药多糖对罗非鱼冷藏保鲜的影响。以感官评分、细菌总数、pH、挥发性盐基氮(TVB-N值)和硫代巴比妥酸(TBA)值为指标,测定罗非鱼在山药多糖保鲜剂的条件下的冷藏品质变化。结果显示:山药多糖保鲜剂有较好的保鲜效果,添加山药多糖保鲜剂的罗非鱼的感官评分、菌落总数、pH、挥发性盐基氮(TVB-N值)和硫代巴比妥酸(TBA)值的指标都优于空白对照组。实验结果表明,山药多糖的抗菌活性能很好地应用在罗非鱼保鲜。

The effects of yam polysaccharide on the fresh keeping of tilapia were studied with yam polysaccharide as the preservative. Sensory score, total number of bacteria, pH, volatile base nitrogen （TEB-N） and thiobarbituric acid （TBA） were used as indicators to determine the quality change of tilapia under cold storage using yam polysaccharide as preservative. The results showed that the yam polysaccharide had significant effect on the tilapia freshness, the sensory score, the total number of colonies, pH, the content of volatile nitrogen （TVB-N） and thiobarbituric acid （TBA） were better than those of the blank control group. The study showd that the antifungal activity of yam polysaccharide could be applied to the freshness of tilapia.