| 大蒜提取液对白鲢鱼肉的保鲜作用 |
| |
| 引用本文： | 吴涛.大蒜提取液对白鲢鱼肉的保鲜作用[J].安徽农业科学,2010,38(21):11496-11498. |
| |
| 作者姓名： | 吴涛 |
| |
| 作者单位： | 长江大学生命科学学院,湖北荆州,434025 |
| |
| 基金项目： | 长江大学博士发展基金项目 |
| |
| 摘 要： | 目的]研究大蒜（Allium sativumL.）提取液对白鲢（Hypophtha lmichthys molitrix）鱼肉货架期品质的影响。方法]测定货架期白鲢鱼肉的pH值、挥发性盐基总氮（TVBN）、TBA值和菌落总数,并进行感官评定。结果]大蒜提取液能够有效地保持鱼肉货架期的品质,延缓鱼肉pH值、TVBN值、TBA值以及菌落总数的升高。结论]该研究可为大蒜提取液在淡水鱼储藏保鲜方面的实际应用提供理论依据。
|
| 关 键 词： | 白鲢 大蒜 提取物 保鲜 |
Preservative Effects of Allium sativum L. Extract on Fresh Hypophthalmichthys molitrix Fillets |
| |
| WU Tao.Preservative Effects of Allium sativum L. Extract on Fresh Hypophthalmichthys molitrix Fillets[J].Journal of Anhui Agricultural Sciences,2010,38(21):11496-11498. |
| |
| Authors: | WU Tao |
| |
| Institution: | WU Tao(College of Life Science,Yangtze University,Jingzhou,Hubei 434025) |
| |
| Abstract: | Objective ]The effects of Allium sativum L.extract on quality of fresh Hypophthalmichthys molitrix fillets at shelf life.Method] The pH value,total volatile basic nitrogen,thiobarbituric acid and total bacterial count were determined and sensory determinations was made.Result] Allium sativum L.extract could keep the preservation quality of fresh Hypophthalmichthys molitrix fillets,and could inhibit the increase of its pH value,total volatile basic nitrogen,thiobarbituric acid and total bacterial count.Conclusion] The study can provide theoretical basis for Allium sativum L.extract's practical use in preservation and storage of freshwater fish. |
| |
| Keywords: | Hypophthalmichthys molitrix Allium sativum L Extract Preservation |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
