Nisin、溶菌酶用于斑点叉尾鮰鱼片保鲜的研究.pdf

3∞ ※包装贮运 食品科学 2010,V01．31，No．14 ■_●_-_■_●___●___■●_■-■ m _ m ● m mm mm●■●一 尾鲴鱼片保鲜的研究 Nisin、溶菌酶用于斑点叉 顾仁勇 (吉首大学化学化工学院食品科学与工程系，湖南吉首416000) 摘 要：以Nisin(乳链菌肽)、溶菌酶及Vc(抗坏血酸)为保鲜剂，用于斑点叉尾鲴鱼片的冷藏保鲜，采用正交试 验对复合保鲜剂的配比进行优选，并以细菌总数、TVB．N值、pH值及感官评分为鲜度指标，测定复合保鲜剂的 保鲜剂处理再结合真空包装能使斑点叉尾鲴鱼片在0C条件下保鲜21d。 sin；溶菌酶；斑点叉尾鲴鱼：保鲜 关键词：Ni Cforthe Catfish TheCombinedUse andVitamin PreservationofChannel ofNisin，Lysozyme (Ictaluruspunctatus)Fillets GU Ren-yong Scienceand andChemical ofFood Engineering,CollegeofChemisWy Engineering,JishouUniversity, (Department Jishou 416000，China) andvitaminCwcredissolvedindeionized andchannel water,followedby adjustment Abstract：Nisin,lysozyme together pH catfishfilletsWagtreatedwiththemixedsolutionbeforecold finalconcznlIations and stor89e．Theoptilmlm ofNisin,lysozyme vitaminin andsolutionfor totalbacterialcountandTV】B．Nofchannelcatfishfillets帐 Ctheirmixedsolution pH improved and attributesoftreatedchannelcatfishfilletsWoremeasured count,TVB-N，pHsensory duringstorageat(O±1)℃．The a forchannelcatfish combinationofac州anentwiththe andvacuuUl shelf-life compoundpreservative packingprovided21-day