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| Combined Effects of ε-Polylysine and Konjac Glucomannan on Preservation of Grass Carp Fillets |
| HE Ying, REN Yanting, REN Aiai, ZHANG Lilan, GUO Caizhen |
| Department of Life Sciences, Lüliang University, Lüliang 033000, China |
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Abstract The combined effects of ε-polylysine and konjac glucomannan treatment on the sensory and physicochemical characteristics of grass carp fillets stored at (4 ± 1) ℃ for 0, 3, 6, 9 and 12 days were investigated. The pH value, juice loss rate, texture, thiobarbituric acid reactive substance (TBARs) value, total volatile basic nitrogen (TVB-N) content, total viable count (TVC) and sensory score were measured as a function of storage time. The results showed that on day 9, the untreated control sample had a TVC of up to 6.25 (lg(CFU/g)) and a low sensory score. On day 12, the pH value, juice loss rate and TVC of the combined treatment group were significantly lower compared with the control and single treatment groups. The combined treatment prolonged the shelf life up to more than 9 days.
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2021, Vol. 35 
