关键词: 菊黄东方鲀, 生物保鲜剂, 冷藏, 保鲜效果

Abstract: Influences of bio-preservatives on quality changes effect of Takifugu flavidus were investigated. Aerobic plate count, total volatile basic nitrogen (TVB-N) and drip loss were used as evaluation indices to investigate the effects of different bio-preservatives treatments (including tea polyphenol, nisin and lysozyme) on the quality characteristics of T. flavidus during 4℃ cold storage. The results showed that the aerobic plate count in the 0.5% tea polyphenol group was 4.71 lg(CFU/g), the TVB-N value was 12.82 mg/100 g, and the drip loss was 6.12% in the 10 days of storage. In the 15 days of storage, the aerobic plate count of 0.2% nisin group was only 4.44 lg(CFU/g), its TVB-N value was 13.16 mg/100 g and the drip loss was 6.91%. During the aerobic plate count in the 10 days of storage, TVB-N value and the drip loss in the 0.3% lysozyme group was 4.68 lg(CFU/g), 13.25 mg/100 g, and 4.47%, respectively. The aerobic plate count in the blank group reached 5.52 lg(CFU/g) in 10 days of storage, which was significantly higher than that of other preservative groups (P<0.05). Furthermore, the drip loss of the blank group was significantly lower than that of preservative groups. So the conclusion was that 0.5% tea polyphenols, 0.2% nisin and 0.3% lysozyme had the best preservative effect on T. flavidus,respectively.