CAJ | 학술논문

本文以草鱼为试材,研究不同浓度（体积浓度分别为0.5%、2.5%、5.0%）竹醋精制液对草鱼冷藏过程中品质的影响。以pH值、挥发性盐基氮（TVB-N）、细菌总数（TBC）、硫代巴比妥酸（TBA）作为质量指标,测定草鱼在（3±1）℃冷藏过程中的品质变化。结果表明：3种浓度的竹醋精制液都能够抑制细菌生长繁殖,降低TVB-N值、TBC值和TBA值。其中：5.0%竹醋精制液对冷藏草鱼的抑菌和抗氧化效果最好,能够明显延缓草鱼的腐败变质,延长货架期。
본문이초어위시재,연구불동농도（체적농도분별위0.5%、2.5%、5.0%）죽작정제액대초어랭장과정중품질적영향。이pH치、휘발성염기담（TVB-N）、세균총수（TBC）、류대파비타산（TBA）작위질량지표,측정초어재（3±1）℃랭장과정중적품질변화。결과표명：3충농도적죽작정제액도능구억제세균생장번식,강저TVB-N치、TBC치화TBA치。기중：5.0%죽작정제액대랭장초어적억균화항양화효과최호,능구명현연완초어적부패변질,연장화가기。
This paper studied the impact of the purified bamboo vinegar with different concentrations（volume concentrations were 0.5%,2.5% and 5.0%） on the preservation of grass carp.The pH value,volatile basic nitrogen（TVB-N）,the total bacterial count（TBC） and thiobarbituric acid（TBA） were adopted as the quality indicators to measure the change in quality of grass carp in cold storage at（3±1）℃.The results showed that the purified bamboo vinegar with the three concentrations could inhibit the reproduction and growth of bacterial and lower the TBC value,TVB-N value and TBA value.The conclusion was that 5.0% purified bamboo vinegar performed the best in the inhibition of bacterial and anti-oxygen,which can apparently prolong the preservation period of grass carp.