牡蛎壳源丙酸钙对罗非鱼肉防腐保鲜作用研究

Study on the fresh-keeping effects of calcium propionate (from Oyster shells) on Tilapia meat

摘要: 研究了牡蛎壳源丙酸钙对罗非鱼肉的防腐保鲜作用。通过测定菌落总数、pH、TVB-N值、TBA和感官评价,对比分析了蒸馏水处理和不同浓度丙酸钙浸泡处理后罗非鱼肉在4℃贮藏期间的品质变化。结果表明,牡蛎壳源丙酸钙对罗非鱼肉具有防腐保鲜效果,并随着丙酸钙的浓度增加而增强,以5%效果较好。通过对牡蛎壳源丙酸钙抑菌作用的研究,可以减少牡蛎壳资源的浪费,提高鱼肉的贮藏期限。

Abstract: The fresh-keeping effects of calcium propionate from Oyster shells were researched on tilapia meat.Through measuring the total bacterial count, pH value, content of total volatile basic nitrogen (TVB-N) , TAB and sensory evaluation, the fresh-keeping effects of distilled water and different concentrations of calcium propionate on tilapia meat were investigated respectively during storage at 4℃.The results showed that the calcium propionate had apparent fresh-keeping effects on tilapia meat and the effects were enhanced with the concentration increasing, and the 5% concentration was better.This study could reduce the waste of Oyster shell resource and improve the shelf life of tilapia meat.