草果提取物对鲫鱼的防腐保鲜研究

Preservation Effect of Amomum tsao-ko Extract on Carp

摘要:

测定草果提取物对鲫鱼防腐保鲜效果。将草果提取物配制成0.3%浓度的保鲜液应用于鲫鱼肉的防腐保鲜，并与0.3%的山梨酸钾保鲜液和空白处理进行对照。结果显示，草果提取物能够明显抑制鲫鱼肉的细菌生长繁殖，并且减缓鱼肉TVB-N值和pH值的上升，同时减缓鱼肉感官品质的下降速度。结论：草果提取物对鲫鱼具有良好的抑菌和抗氧化作用，能够明显延缓鲫鱼的腐败变质，保鲜效果与山梨酸钾保鲜效果相当。

Abstract:

The preservative effect on the fish of Amomum tsao-ko extract was investigated by soaking the fish in 0.3% Amomum tsao-ko extract and compared with that of 0.3% potassium sorbate solution. The results showed that Amomum tsao-ko extract can significantly inhibit bacterial growth and reproduction in the fish, and slow down the increase of TVB-N and pH values of the fish. In addition, it can lower the decline rate of the sensory quality of the fish. The Amomum tsao-ko extract has similar antibacterial and antioxidant effects to potassium sorbate.