分别将乳酸链球菌素(Nisin)、山梨酸钾(PS)、茶多酚(TP)添加到翘嘴红鲌腌制品中,通过测定贮藏期内鱼肉挥发性盐基氮(T-VBN)、过氧化值(POV)、菌落总数(TVC)、多不饱和脂肪酸(PUFA)含量及感官评分的变化,以比较3种添加剂对翘嘴红鲌腌制品的保鲜效果。结果表明:山梨酸钾、茶多酚和乳酸链球菌素对翘嘴红鲌腌制品均具有良好的保鲜效果,添加后腌制品的货架期比对照组分别延长了13、6和7d,其中山梨酸钾的保鲜效果明显优于茶多酚和乳酸链球菌素,乳酸链球菌素的防腐效果与茶多酚接近。

To compare the preservative effects of Nisin,potassium sorbate(PS),tea polyphenol(TP)on the salted Culter albumus.,the total volatile basic nitrogen(T-VBN),peroxide value(POV),total viable count(TVC),polyunsaturated fatty acids content(PUFA)and sensory evaluation were investigated during the cold storage.The result showed that microorganisms in salted Culter albumus could be controlled effectively by three additives.Compared with the control,the shelf-life of salted Culter albumus added Nisin,PS or TP could be extended with 13d,6d or 7d,respectively.In experimental groups,the preservative effect of PS was significantly better than the other groups,while Nisin was close to TP.