| abstract |
The invention belongs to the technical field of food preservation, and in particular relates to a fresh-keeping method for tilapia. Soy isoflavones are extracted from soybean by-products, mixed with Cibacron blue 3GA to obtain inhibitors, and combined with ultra-high pressure treatment, the preservation of tilapia is improved. After 30 days of storage, the total number of colonies was 2.5×10 3 CFU/g, the pH value was 6.6, and the TVB‑N value was 0.126 mg/g. |