期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2016
卷号：10
期号：6
页码：396-400
DOI：10.19026/ajfst.10.2147
出版社：MAXWELL Science Publication
摘要：Treated with lysozyme and nisin and vacuum packed, preservation effect of the bio-preservatives on Argopectens irradias meat under partial freezing condition of -3C has been studied. During the process, Total Bacterial Count (TBC) and some physical and biochemical data had been determined. Results show that after 20 days storage at -3C, Total Volatile Basic Nitrogen (T-VBN) of the Argopectens irradias meat treated with lysozyme and nisin reached 13.28 and 13.98 mg/100 g, respectively which all approached upper control limit by China national sanitary standard, while the test datum of Argopectens irradias meat treated with combination of lysozyme and nisin reached 14.81 mg/100 g after 30 days storage which is 20 days longer than control sample. Storage time of each sample correlate to pH, TBC, T-VBN, Thiobarbituric Acid (TBA) and Ca2+-ATPase activity (p<0.05) of the test meat. Of all test samples, combination treatment with lysozyme and nisin achieved the best preservation effect.
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