Study on the fresh-keeping effects of calcium propionate (from Oyster shells) on Tilapia meat

The fresh-keeping effects of calcium propionate from Oyster shells were researched on tilapia meat.Through measuring the total bacterial count, pH value, content of total volatile basic nitrogen (TVB-N) , TAB and sensory evaluation, the fresh-keeping effects of distilled water and different concentrations of calcium propionate on tilapia meat were investigated respectively during storage at 4℃.The results showed that the calcium propionate had apparent fresh-keeping effects on tilapia meat and the effects were enhanced with the concentration increasing, and the 5% concentration was better.This study could reduce the waste of Oyster shell resource and improve the shelf life of tilapia meat.