Effects of Lysozyme and Nisin on Fresh- Keeping Refrigerated Fillets of Fresh Ctenopharyngodon idellus

Abstract:

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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.

Info:

Periodical:

Advanced Materials Research (Volumes 236-238)

Edited by:

Zhong Cao, Yinghe He, Lixian Sun and Xueqiang Cao

Pages:

2921-2925

DOI:

10.4028/www.scientific.net/AMR.236-238.2921

Citation:

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

Online since:

May 2011

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$35.00

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