Study On Antiseptic Preservation Of Ready-to-eat Fish Products

The cooking fish and low salty salting fish is a kinds of food which has high nutritional value and is welcomed widely by consumers, the market demand is huge.But generally,these two kinds of fish products does not use the high temperature sterilization, it easily became spoiled when stores under the room temperature, so it has a short shelf life. The anticorrosion and maintain freshness becomes an important topic.Chemistry preservation method has easy and feasible, and economy merits,so it is widely applied.This article uses Nipagin esters and sorbic acid potassium anticorrosing on cooking fish and salting fish, to solve the problem of short shelf life, This has the vital practical significance to the fish product intensive processing.Separate and appraise the putrefactive bacteria from the cooking fish and the salting fish, and study suppression effect of antiseptics to the putrefactive bacteria. It obtains many kinds of putrefactive bacterias from the cooking fish and the salt fish,and take preliminary identification according to its Morphology;Use selective medium to study microflora of putrefactive bacteria, determine suppression effect of the sole antiseptic to putrefactive bacteria,,It shows that Nipagin esters have very good anticorrosion effect to putrefying bacterias except the pseudomonad.Studied formulation of the compound antiseptic and its inhibitory action to the putrefactive bacteria. On the basis of obtaining the antiseptics which have a good suppression effect,study the formulation of antiseptics though orthogonal test .The result shows that, the greatest preservative effect to cooking fish can be obtained,when sorbic acid potassium:propyl nipagin:ethyl nipagin=1:1:3.and the greatest preservative effect to salting fish can be obtained,when ethyl nipagin :propyl nipagin :butyl nipagin =4:4:1.Studies the factors,such as dose, temperature, primitive total bacteria counts, pH, adding in different processing,water activity, that influence anticorrosion ability of compound antiseptics. It shows that does has great influence to antiseptic effect, in the salting fish and the cooking fish, the amount used bound of compound antiseptic respectively is 0.0025%-0.05%,0.01%-0.05%.Both compound antiseptics have good thermal stability.Antibacterial effect declines with the increasing of primitive total bacteria counts,when primitive total bacteria counts increase to 1000,both compound antisepic has no anticorrosion effect.Two compound antiseptics have good bacteriostasis effect in pH5-7, but assumes tendency of a slight decrease with the pH increase;Lower water activity is beneficial to enhances the bacteriostasis anticorrosion effect.Conduct the applied research to the compound antiseptic in the cooking fish and the low salty salting fish.take total bacteria counts, TVB-N value, pH value and sense organ evaluation as the index to appraise its anticorrosion effect,and predict the products'shelf life. It shows that:the salting fish compound antiseptic respectively make the total bacterium, TVB-N value of salting fish with ordinary packing lengthen 11,12d to surpass the national standard value when compared to the blank.The cooking fish compound antiseptic make the total bacterium, TVB-N value of cooking fish with ordinary packing lengthen 8d to surpass the national standard value when compared to the blank,and does not affect the sensory quality of fish products.The shelf life of vacuum package and adding antiseptic salting fish is 3.8 months when it stored at normal temperature after sterilization for 3min at 100℃, the shelf life of vacuum package and adding antiseptic cooking fish is 3.1 months when it stored at normal temperature after sterilization for 6min at 100℃.