Effects of Lysozyme and Nisin on Fresh- Keeping Refrigerated Fillets of Fresh Ctenopharyngodon idellus
In order to study effects of lysozyme and nisin on fresh-keeping refrigerated fillets, fresh Ctenopharyngodon idellus were slaughtered and washed, then the Ctenopharyngodon idellus were divided into three treatment groups, and dipped in 0.025%, 0.05%, 0.075%, 0.1%, 0.125% lysozyme solution (group A) for 5min, 0.005%, 0.01%, 0.015%, 0.02%, 0.025% nisin solution (group B) for 5min, and Samples in the control treatment had no enzyme added to the water (group C, untreated) for 5min, then kept in 4°C after vacuum packaging. Sensory assessment, pH, total volatile basic nitrogen (TVB-N) and total plate count were determinated to evaluate the fish quality. The result indicated that lysozyme and nisin solution could delay the spoilage of refrigerated fillets fish.
Zhong Cao, Yinghe He, Lixian Sun and Xueqiang Cao
R. F. Wu et al., "Effects of Lysozyme and Nisin on Fresh- Keeping Refrigerated Fillets of Fresh Ctenopharyngodon idellus", Advanced Materials Research, Vols. 236-238, pp. 2921-2925, 2011