Abstract：In this experiment, polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) was adopted to evaluate the effect of eight different natural preservatives on the growth of spoilage microorganisms in fresh tilapia fillets and the effect on total volatile basic nitrogen (TVB-N) content and aerobic plate count (APC) was also investigated. Taking into account their synergism, a preservative mixture was formulated containing 20% ginger juice, 20% garlic juice, 0.6 g/100 mL protamine, and 1.2 g/100 mL chitosan. This mixture could effectively inhibit the growth of spoilage microorganisms in tilapia fillets and prolong the shelf life to over 15 days compared to only 9 days for samples without any preservative treatment stored at 4 ℃.
2017, Vol. 31 
