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通过测定洋葱、生姜、大蒜三种植物源提取液浸泡后的带鱼的pH,TVB-N,菌落总数以及感官评定,将其与未处理的带鱼的相关数据进行对比以验证植物源防腐剂的防腐效果。结果表明,三种植物源防腐剂的保鲜效果由强到弱依次为:大蒜、生姜、洋葱。未经处理的带鱼块只能存放4～5 d,而经植物源防腐剂提取液浸泡后的带鱼块皆可存放6 d以上。且经处理的鱼块pH、菌落总数都保持相对较低水平。由此得知,这三种植物源防腐剂都具有良好的保鲜效果,值得对其做进一步开发研究。
The pH, TVB-N, total number of colonies and sensory evaluation of the octopus after soaking were determined by measuring the soaking of onion, ginger and garlic, comparing with the data of untreated octopus to verify the preservation of plant-derived preservative effect. The results showed that the preservative effect of three plant source preservatives from strong to weak was garlic, ginger and onion. Untreated tapestry can only be stored for 4 ~ 5 days, but after the plant-derived preservative extract soaked tapes can be stored more than 6 d. The pH of treated fish and the total number of colonies remained relatively low. This shows that these three kinds of plant preservatives have a good preservation effect, it is worth doing further research.