Effects of bio-preservation liquid combined with vacuum packaging on the preservation of mackerel

Authors

OUYANG Rui, Fuqing Branch of Fujian Normal University, Fuqing, Fujian 350300, China; Fujian Universities and Colleges Engineering Research Center of Soft Plastic Packaging Technology for Food, Fuqing, Fujian 350300, China; Fujian Universities and Colleges Engineering
WANG Zhihui, Fuqing Branch of Fujian Normal University, Fuqing, Fujian 350300, China
LI Lipeng, Fuqing Branch of Fujian Normal University, Fuqing, Fujian 350300, China
SU Yuhang, Fuqing Branch of Fujian Normal University, Fuqing, Fujian 350300, China; Fujian Universities and Colleges Engineering Research Center of Soft Plastic Packaging Technology for Food, Fuqing, Fujian 350300, China
XIANG Leiwen, Fuqing Branch of Fujian Normal University, Fuqing, Fujian 350300, China; Fujian Universities and Colleges Engineering Research Center of Soft Plastic Packaging Technology for Food, Fuqing, Fujian 350300, China
SHI Yuande, Fuqing Branch of Fujian Normal University, Fuqing, Fujian 350300, China; Fujian Universities and Colleges Engineering Research Center of Soft Plastic Packaging Technology for Food, Fuqing, Fujian 350300, China; Fujian Universities and Colleges Engineering

Abstract

Taking the volatile base nitrogen as the index, and the addition amount of tea polyphenol, chitosan and nisin as the single factor, the optimal formula of the composite biological preservation liquid was determined by the response surface method optimization, and the effect of vacuum packaging compound bio-preservation liquid on the mackerel was studied, simultaneously. The results showed that the compound preservative prepared by 0.22 g/L tea polyphenol, 5.00 g/L chitosan and 0.35 g/L nisin had the best effect on fresh-keeping of mackerel at -4 ℃. Compared with control groups of the composite biological preservation liquid and the distilled water control group, the sensory evaluation and moisture content of the compounded biological preservatives of vacuum-packed mackerel were the highest, while the volatile base nitrogen value, pH value and histamine value were the lowest. At -4 ℃, the stored mackerel was still in the secondary freshness on the seventh day, and antioxidant of mackerel could extend the shelf life by 3 to 4 days compared with the control group.

Publication Date

11-28-2019

First Page

141

Last Page

144,170

DOI

10.13652/j.issn.1003-5788.2019.11.029

Recommended Citation

Rui, OUYANG; Zhihui, WANG; Lipeng, LI; Yuhang, SU; Leiwen, XIANG; and Yuande, SHI (2019) "Effects of bio-preservation liquid combined with vacuum packaging on the preservation of mackerel," Food and Machinery: Vol. 35: Iss. 11, Article 27.
DOI: 10.13652/j.issn.1003-5788.2019.11.029
Available at: https://www.ifoodmm.cn/journal/vol35/iss11/27

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