化学保鲜技术研究毕业论文.doc

美国红鱼、鲈鱼化学保鲜技术研究 摘要 本文以细菌总数为检测指标，通过比较溶菌酶、乳酸链球菌素（Nisin）、茶多酚等复配化学保鲜剂对养殖的美国红鱼和鲈鱼的保鲜效果，从而筛选出对养殖美国红鱼保鲜效果最好的保鲜剂及其复配方式为茶多酚0.4%、抗坏血酸0.5%、柠檬酸1.0%、EDTA 0.5%，浸渍时间10min；对鲈鱼保鲜效果最好的保鲜剂及其复配方式为溶菌酶0.05%、氯化钠1.5%、甘氨酸8%、山梨酸钾0.07%、抗坏血酸0.35%、Nisin 0.02%,浸渍时间10min。然后用75%酒精对鱼体作减菌处理，用筛选得到的两组复配保鲜剂分别处理养殖美国红鱼和鲈鱼，进行真空包装，并于冰温（－1.5℃±0.2℃）条件下贮藏。以空白组为对照。期间以巯基（-SH）含量为生化特性指标，细菌总数为微生物指标，同时结合pH值、挥发性盐基氮（TVB-N）和感官评定作为鲜度指标，考察了养殖美国红鱼和鲈鱼在冰温贮藏条件下的生化特性变化和鲜度变化情况。实验结果表明，保鲜剂对这两种鱼的保鲜效果明显，保鲜期长达30天。 关键词 美国红鱼;鲈鱼;保鲜剂;冰温 Studying on Chemical Fresh-keeping Technology of Sciaenops ocellatus and Lateolabrax japonicus Lin Jingjing 024130505 Life science and Bioengineering faculty of Ningbo University Faculty adviser:Lou Yongjiang Abstract This article take the bacterium total as the examination index, comparing the fresh-keeping effect of lysozyme, nisin, tea polyphenol as the complex chemical antistaling agent to the cultured Sciaenops ocellatus and Lateolabrax japonicus, thus gets the best fresh-keeping effects of antistaling agents to the Sciaenops ocellatus and its complex way is tea polyphenol 0.4%、antiscorbutic acid 0.5%、citric acid 1.0%、EDTA 0.5%,and the dipping time is 10min. The best fresh-keeping effects of antistaling agents to the Lateolabrax japonicus and its complex way is lysozyme 0.05%、NaCl 1.5%、glycine 8%、sorbic acid potassium 0.07%、antiscorbutic acid 0.35%、 nisin0.02%, and the dipping time is 10min.Then by using bacteria minimizing treatment with 75% ethyl alcohol to the fish, dealing with Sciaenops ocellatus and Lateolabrax japonicus using two groups of complex antistaling agent,carried on the vacuum packing, and stored under the condition of ice-temperature (- 1.5 ℃ ±0.2 ℃) . Take the blank group as the comparison. The changes of biochemical properties and freshness of Sciaenops ocellatus and Lateolabrax japonicus during ice-temperature storage was studied by measuring the -SH content as the biochemical properties index, the bacterium total as the micrbiological index, and combined with freshness