The Combined Use of Nisin, Lysozyme and Vitamin C for the Preservation of Channel Catfish (Ictalurus punctatus) Fillets

doi:10.7506/spkx1002-6630-201014069

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (14): 305-308.doi: 10.7506/spkx1002-6630-201014069

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The Combined Use of Nisin, Lysozyme and Vitamin C for the Preservation of Channel Catfish (Ictalurus punctatus) Fillets

GU Ren-yong

Department of Food Science and Engineering, College of Chemistry and Chemical Engineering, Jishou University,
Jishou 416000, China

Received:2010-01-25 Online:2010-07-15 Published:2010-12-29
Contact: GU Ren-yong E-mail:gry8565398@163.com

Abstract

Abstract:

Nisin, lysozyme and vitamin C were dissolved together in deionized water, followed by pH adjustment and channel catfish fillets was treated with the mixed solution before cold storage. The optimum final concentrations of Nisin, lysozyme and vitamin C in their mixed solution and solution pH for improved total bacterial count and TVB-N of channel catfish fillets were determined by orthogonal array design to be 0.5%, 0.3%, 3.0%, and 4.5, respectively. Along with this, the changes in total bacterial count, TVB-N, pH and sensory attributes of treated channel catfish fillets were measured during storage at (0 ± 1) ℃. The combination of treatment with the compound preservative and vacuum packing provided a 21-day shelf-life for channel catfish fillets stored at (0 ± 1) ℃.

Key words: nisin, lysozyme, channel catfish, preservation

CLC Number:

GU Ren-yong. The Combined Use of Nisin, Lysozyme and Vitamin C for the Preservation of Channel Catfish (Ictalurus punctatus) Fillets[J]. FOOD SCIENCE, 2010, 31(14): 305-308 https://doi.org/10.7506/spkx1002-6630-201014069

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The Combined Use of Nisin, Lysozyme and Vitamin C for the Preservation of Channel Catfish (Ictalurus punctatus) Fillets

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