On the base of the research of single biological fresh-keeping agent, the orthogonal experiment was made to investigate the fresh-keeping effects of complex biological fresh-keeping agents ( a mixture of chitosan, lysozyme and tea polyphenol) in the preservation of Trichiurus haumela under the cold storage ( 4 ± 1 ℃ ). The sensory scores, total volatile basic nitrogen (TVB-N), total bacterial count, 2-thioharhituric acid (TBA) and pH values were used to evaluate its quality. According to the results of orthogonal experiment L9 (33 ), the order influenced was: chitosan ＞ lysozyme ＞ tea polypbenol, and the optimum composition of chitosan 10.0 g · L-1 , lysozyme 0.3 g · L-1 and tea polyphenol 3.0 g · L-1 was determined. It showed that total bacterial count, TVB-N, TBA and pH value of T. haumela processed by complex biological fresh-keeping agents were much lower than those of the controlled, and had the higher sensory evaluation values. The shelf-life of T. haumela treated by the complex biological fresh-keeping agents could be extended 11 - 13 days. The cost of processing one kilogram T. haumela was only 0.24 yuan, which have great application prospects.%在单一生物保鲜剂试验研究的基础上,通过3因素3水平的L9(33)正交试验,将壳聚糖、溶菌酶和茶多酚进行复配,以感官评分、挥发性盐基氮(TVB-N)含量、细菌总数、硫代巴比妥酸(TBA)含量和pH等作为评价指标,评定带鱼冷藏期间的品质变化,从中筛选保鲜效果最佳的复合型生物保鲜剂.结果表明:各因素对冷藏带鱼保鲜效果影响的主次顺序为壳聚糖、溶菌酶、茶多酚;10.0 g·L-1壳聚糖、0.3 g·L-1溶菌酶和3.0 g·L-1茶多酚为复合保鲜剂的最佳配比;带鱼经最佳配比的复合保鲜剂处理后,在(4±1)℃下贮藏,其TVB-N含量、细菌总数、TBA含量和pH明显低于未经处理的冷藏对照组,感官值也显著优于对照组,冷藏货架期可延长11-13 d;经后期成本核算,处理1kg带鱼仅需0.24元,具有良好的应用推广前景.
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