溶菌酶复合保鲜剂对水产品的保鲜作用  

The effect of lysozyme complex freshness keeping preparation on keeping aquatic products fresh

作　　者：陈舜胜[1] 彭云生 严伯奋[1] 

机构地区：[1]上海水产大学食品学院,上海200090 [2]上海东海制药厂,上海200090

出　　处：《水产学报》2001年第3期254-259,共6页Journal of Fisheries of China

基　　金：农业部资助项目(渔-85-93-青-09)

摘　　要：以对虾、带鱼段、扇贝柱和柔鱼条为试样，采用浸保鲜液、加入保鲜冰等保鲜方式，并运用正交试验法得出了在冷藏（５℃）与冰藏（０～１℃）条件下溶菌酶复合保鲜剂的有效配方。由于采用复配方式，扩大了溶菌酶的原抗菌谱范围，又增强了抗菌作用强度。结果表明，这种复合保鲜剂的作用显著，在其他条件相同的情况下，可延长保鲜期约一倍时间。This paper discusses the application of lysozyme complex freshness keeping preparation to keeping aquatic prawn fresh, which covers formula, the method of adding and the effect of keeping fresh of the preparation. Using prawn, pieces of cutlassfish, scallop meat and pieces of squids as samples, effective formula of lysozyme complex freshness keeping preparation was obtained under the condition of cold storage (5℃) and ice storage (0 -1℃) by orthogonal tries with adoption of many freshness keeping methods such as freshness keeping liquid and freshness keeping ice etc. It extrended original antibatenal spectrum of lysozyme complex freshness keeping preparation and also developed the effect of antibateria with adoption of complex formula. Complex freshness keeping preparation is significant. The action is two times longer than other freshness keeping preparation under the same conditions.

关 键 词：水产品 溶菌酶 防腐剂 复合保鲜剂 

分 类 号：S983.06[农业科学—捕捞与储运]