一种复合保鲜剂对牡蛎保鲜效果的影响

Effect of a Compound Preservative on the Freshness Preservation of Oyster

本文选用茶多酚、山梨酸钾和普鲁兰多糖复合保鲜剂作为牡蛎保鲜剂,实验分成对照组和测试组。在不同贮藏条件下,通过测定感官评价、pH值、TVB-N、TBA、FFA和菌落总数指标,考察保鲜剂的保鲜效果。结果发现,在4℃贮藏条件下,对照组的牡蛎保藏8 d后各指标值已超出标准限量值,测试组则可达14 d,且测试组在-3℃贮藏条件下可保藏30 d。

Having been treated with tea polyphenols,potassium sorbate and pullulan poly-saccharide,oysters were divided into control group and experimental group.Under different storage conditions,sensory evaluation,pH value,TVB-N,TBA,FFA and the total number of colonies were measured to investigate the preservation effect of the preservative.The results showed that the index values of oysters without the compound preservative treatment exceeded the standard limit values after oysters being stored at 4℃for 8 days,while for the oysters in the experimental group treated with the compound fresh-keeping agent and stored at 4℃,the storage life can be up to 14 days,and storage life at-3℃can be as long as 30 days.