Improvement of Storage Quality of Silver Pomfret by Antifungal Slurry Ice
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Abstract:
In order to improve the quality of frozen marine fish, the effects of three antimicrobial slurry ice (ClO2, Nisin and DMDC) on the quality of silver pomfret were studied. The results showed that the TVB-N value and TBARS value of silver pomfret increased with the prolongation of ice freshness time, and the increasing range was significantly smaller than that of common slurry ice in the storage environment with an average temperature of 1 ℃ (p<0.05). The TVB-N value analysis indicated that the shelf-life of silver pomfret was 24 d for ClO2 sample (33.47 mg/mL), 20 d for DMDC sample (34.45 mg/mL), 16 d for Nisin sample (37.41 mg/mL), and common slurry ice sample (39.53 mg/mL). The shelf-life of silver pomfret was prolonged by antifungal Slurry Ice. The stability of pH value, hardness, elasticity and color of silver pomfret meat could be improved by antimicrobial slurry ice, and further proved that the freshness of ClO2 slurry ice sample was better than others. According to the dynamic changes of the indexes during the storage period of sliver pomfret, a microbiological logistic model was established to predict the shelf-life of sliver pomfret. The microbiological logistic model can accurately predict the shelf life of sliver pomfret at the temperature of -1 to 5 ℃, and the relative error range of 3.22%. The results were helpful to improve the storage quality and extend the shelf-life of silver pomfret and other marine fishes.
