Preservation Effect of Complex Biological Preservatives on Takifugu rubripes during Cold Storage

In order to verify the preservation effect of the complex biological preservatives on the Takifugu rubripes during cold storage,the experiment selected complex biological preservatives made by 0.68% citric acid,1.45% thymol and 1.94% sodium alginate to deal with Takifugu rubripes stored under the condition of(4±1) ℃. The pH value,TVB-N,TBA,total plate counts,pseudomonas sp counts and drip loss were investigated as an indicator to evaluate the preservation effect of composite biological preservatives. The result showed that the complex biological preservatives treatment could delay the rise of pH and TVB-N value,and slow down the oxidation of fish,and inhibit the total plate counts and Pseudomonas reproduction. The untreated control samples had been corrupted and deteriorated on the 6th day of storage,and the shelf life was about 5 days. As well as the drip loss was 1.63% significantly lower than modified atmosphere preservation on the 12th day of storage(p>0.05),which had no significant difference with untreated control samples stored for 6 days. The conclusion was that the complex bio-preservatives had a significant effect on refrigerated Takifugu rubripes,which could extend the shelf life of the Takifugu rubripes from 5 d to about 12 d.