食品科学2012，Vol.33Issue(14)：286-289,4.
复合生物保鲜剂对缢蛏保鲜效果的研究
Fresh-Keeping Effect of Complex Biological Preservatives on Sinonovacula constricta
摘要
Abstract
Sinonovacula constricta was treated with complex biological preservatives and then stored in cold environment （0 -2℃）. The fresh-keeping effect of complex biological preservatives on Sinonovacula constricta was evaluated by determining the changes of thibabituric acid （TBA）, free fatty acid （FFA）, total volatile basic nitrogen （TVBN） and Ca2＋-ATPase during the storage process. The results showed that complex biological preservatives revealed an obvious fresh-keeping effect on Sinonovacula constricta during the cold storage.The preservative composed of 0.05% lysozyme, 0.02% Nisin, 7% glycine and 0.07% potassium sorbate had the best fresh-keeping efficiency and could significantly prolong the shelf life of Sinonovacula constricta.关键词
缢蛏/生物保鲜剂/冷藏Key words
Sinonovacula constricta/biological preservatives/cold storage分类
农业科技引用本文复制引用
张辉,李丽娜,刘红英..复合生物保鲜剂对缢蛏保鲜效果的研究[J].食品科学,2012,33(14):286-289,4.基金项目
国家海洋局海洋公益性行业科研专项 （）
