Nisin、溶菌酶用于斑点叉尾鮰鱼片保鲜的研究

以Nisin(乳链菌肽)、溶菌酶及VC(抗坏血酸)为保鲜剂，用于斑点叉尾鮰鱼片的冷藏保鲜，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效果。结果表明：复合保鲜剂最优配比为0.5% Nisin+0.3% 溶菌酶+3.0% VC，并用乳酸调节pH4.5，用此保鲜剂处理再结合真空包装能使斑点叉尾鮰鱼片在0℃条件下保鲜21d。

The Combined Use of Nisin,Lysozyme and Vitamin C for the Preservation of Channel Catfish (Ictalurus punctatus) Fillets

Nisin, lysozyme and vitamin C were dissolved together in deionized water, followed by pH adjustment and channel catfish fillets was treated with the mixed solution before cold storage. The optimum final concentrations of Nisin, lysozyme and vitamin C in their mixed solution and solution pH for improved total bacterial count and TVB-N of channel catfish fillets were determined by orthogonal array design to be 0.5%, 0.3%, 3.0%, and 4.5, respectively. Along with this, the changes in total bacterial count, TVB-N, pH and sensory attributes of treated channel catfish fillets were measured during storage at (0 ± 1) ℃. The combination of treatment with the compound preservative and vacuum packing provided a 21-day shelf-life for channel catfish fillets stored at (0 ± 1) ℃.