FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (8): 285-289.doi: 10.7506/spkx1002-6300-201008065

• Packaging & Storage • Previous Articles     Next Articles

Prolonging Shelf Life of Fish Cake by the Additions of Nisin,ε-Polylysine and Potassium Sorbate

HUANG You-qin1，LI Fu-jie2，FENG Xi2，KANG Lian-shan3，HUANG Wen2,*   

  1. 1. Department of Food Engineering, Guangxi Agricultural Vocational and Technical College, Nanning 530007, China；
    2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China；
    3. Department of Computer and Information Engineering, Baoding Vocational and Technical College, Baoding 071051, China
  • Received:2009-10-28 Revised:2009-12-27 Online:2010-04-15 Published:2010-12-29
  • Contact: HUANG Wen2 E-mail:huangwen@mail.hzau.edu.cn

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Abstract:

To solve the problem of short shelf life of Chinese conventional fish cake, 3 preservatives including Nisin, ε - polylysine and potassium sorbate, which exhibited better respective preserving effect than other 3 preservatives including pimaricin, ethylparaben and sodium benzoate, were simultaneously added to the fish cake formula. To minimize total number of bacteria in fish cake, the optimal amounts of added Nisin, ε-polylysine and potassium sorbate were investigated using response surface analysis based on quadratic general rotation design. Results showed that the fish cake with 0.023%－0.034% of Nisin, 0.04%－0.06% of potassium sorbate and 0.022%－0.028% ofε-polylysine exhibited a minimum total number of bacteria and its shelf life at 0 － 4 ℃ was up to around 10 weeks.

Key words: fish cake, composite preservative, response surface methodology, shelf life, texture profile analysis (TPA)

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