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

为研究茶多酚、壳聚糖和溶菌酶复合保鲜剂对高白鲑鱼片的保鲜效果,采用L₉(34)正交实验,将茶多酚、壳聚糖和溶菌酶复合使用,以K值和菌落总数(TVC)为评价参数,对复合保鲜剂配方进行优化。结果表明:最佳复合保鲜剂使用量为茶多酚浓度0.1 g/kg,壳聚糖浓度4.0 g/kg,溶菌酶浓度0.5 g/kg。经最佳复合保鲜剂处理后K值、TBA值和菌落总数均显著低于对照组(p<0.05),在冰藏条件下能将高白鲑的一级鲜度延长至4 d,维持良好鲜度品质,延长保鲜期。研究结果为今后高白鲑的高品质保鲜提供数据支持和参考依据。

Effects of tea polyphenols,chitosan and lysozyme compound preservative for the preservation of Coregonus peled fillets

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.