复合天然保鲜剂对多宝鱼保鲜效果的研究  

Study on fresh-keeping effect of biological preservative on preservation of turbot

作　　者：张璐[1] 侯红漫[1] 陈莉[1] 

机构地区：[1]大连工业大学生物与食品工程学院,辽宁大连116034

出　　处：《食品工业科技》2010年第11期332-334,共3页Science and Technology of Food Industry

基　　金：辽宁高等学校优秀人才支持计划(2007R04)

摘　　要：以丁香、桂皮、茶多酚、蒜作为复合天然保鲜剂处理多宝鱼,通过L25(56)正交实验选取最佳浓度配比,得到优化方案为:6.0%丁香,7.2%桂皮,4.0%茶多酚,40(v/v)蒜汁。按此比例的保鲜剂对多宝鱼进行处理,在3℃和15℃下储藏,通过pH、TVBN、优势腐败菌(假单胞菌)数的检测,证明多宝鱼的保鲜期得到延长。Turbot was treated with cassia, clove, tea-polyphenol and garlic as biological preservative.The most suitable condition was determined by L25 （5^6） orthogonal test.The most suitable condition was：6.0% cassia,7.2% clove,4.0% tea-polyphenol and 40（v/v） garlic juice.With this preservative and stored at 3℃ and 15℃.By the assay of sensory,TVBN and pH,the results showed fresh-keeping shelf of turbot was lengthened.

关 键 词：多宝鱼 保鲜剂 货架期 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]