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当前位置: 首页 > 文章 > Nisin、溶菌酶用于斑点叉尾鮰鱼片保鲜的研究 食品科学 2010,31 (14) 305-308
Position: Home > Articles > The Combined Use of Nisin, Lysozyme and Vitamin C for the Preservation of Channel Catfish (Ictalurus punctatus) Fillets FOOD SCIENCE 2010,31 (14) 305-308

Nisin、溶菌酶用于斑点叉尾鮰鱼片保鲜的研究

作  者：
顾仁勇
单  位：
吉首大学化学化工学院食品科学与工程系
关键词：
Nisin;溶菌酶;斑点叉尾鮰鱼;保鲜
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。
译  名：
The Combined Use of Nisin, Lysozyme and Vitamin C for the Preservation of Channel Catfish (Ictalurus punctatus) Fillets
作  者：
GU Ren-yong(Department of Food Science and Engineering,College of Chemistry and Chemical Engineering,Jishou University,Jishou 416000,China)
关键词：
nisin;lysozyme;channel catfish;preservation
摘  要：
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) ℃.

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