生物保鲜液结合真空包装对鲭鱼保鲜的影响

Effects of bio-preservation liquid combined with vacuum packaging on the preservation of mackerel

以挥发性盐基氮为指标,以茶多酚、壳聚糖与乳酸链球菌素添加量为因素,通过响应面法确定生物保鲜液的最佳配方,同时研究了生物保鲜液结合真空包装对鲭鱼的保鲜效果。结果表明:在-4℃下,0.22g/L茶多酚、5.00g/L壳聚糖、0.35g/L乳酸链球菌素配制的复合生物保鲜液对鲭鱼保鲜效果最佳,以单纯保鲜液和蒸馏水为对照,在最佳保鲜液配方下,生物保鲜液结合真空包装对保鲜的鲭鱼感官评价和水分含量最高,而挥发性盐基氮值、pH值以及组胺值最低,在-4℃下7d内仍处于二级新鲜度,且同空白对照组相比其货架期延长3~4d。

Taking the volatile base nitrogen as the index,and the addition amount of tea polyphenol,chitosan and nisin as the single factor,the optimal formula of the composite biological preservation liquid was determined by the response surface method optimization,and the effect of vacuum packaging compound bio-preservation liquid on the mackerel was studied,simultaneously.The results showed that the compound preservative prepared by 0.22 g/L tea polyphenol,5.00 g/L chitosan and0.35 g/L nisin had the best effect on fresh-keeping of mackerel at-4℃.Compared with control groups of the composite biological preservation liquid and the distilled water control group,the sensory evaluation and moisture content of the compounded biological preservatives of vacuum-packed mackerel were the highest,while the volatile base nitrogen value,pH value and histamine value were the lowest.At-4 ℃,the stored mackerel was still in the secondary freshness on the seventh day,and antioxidant of mackerel could extend the shelf life by 3 to 4 days compared with the control group.