食品工业科技2018，Vol.39Issue(8)：261-266,6.DOI:10.13386/j.issn1002-0306.2018.08.048
茶多酚、壳聚糖、溶菌酶复合保鲜剂对高白鲑鱼片保鲜效果的影响
Effects of tea polyphenols, chitosan and lysozyme compound preservative for the preservation of Coregonus peled fillets
摘要
Abstract
In order to analyze the effects of tea polyphenol,chitosan and lysozyme for the preservation of Coregonus peled fillets,the orthogonal experiment L9 (34) was made to optimize the complex preservatives formula (a mixture of tea polyphenols,chitosan and lysozyme)in the preservation of Coregonus peled.The K value and total viable count(TVC) were used to evaluate its quality changes.The results showed that the best concentration of tea polyphenol,chitosan and lysozyme were 0.1,4.0,0.5 g/kg.The K value,TBA value and TVC treated by the best complex preservatives were significantly lower than uncoated one (p ＜ 0.05).The first grade freshness of Coregonus peled treated by the complex preservatives could be extended to 4 days,so it could maintain the good freshness quality and prolong the storage period.The results would provide data support and reference basis for the high quality preservation of Coregonus peled.关键词
高白鲑鱼片/复合保鲜剂/保鲜效果/品质变化Key words
Coregonus peled fillets/complex preservatives/preservation effect/quality changes分类
轻工纺织引用本文复制引用
徐楚,王锡昌,马壮,卢峰,张龙,巴特尔达赖..茶多酚、壳聚糖、溶菌酶复合保鲜剂对高白鲑鱼片保鲜效果的影响[J].食品工业科技,2018,39(8):261-266,6.基金项目
新疆维吾尔自治区科技援疆计划项目(2016E02050) （2016E02050）
新疆高白鲑品质评价及保鲜加工物流技术研究与示范. （）
