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研究了茶多酚和迷迭香结合nisin对冷藏鲈鱼品质的影响，为水产品的生物保鲜提供思路。将鲈鱼浸渍于质量浓度分别为0.2%的茶多酚，0.2%的迷迭香与0.3%的nisin溶液中，取出后沥干贮藏于4℃环境下。以pH值、硫代巴比妥酸(TBA)值、挥发性盐基氮(TVB-N)值、K值、过氧化值(POV)、总巯基含量、菌落总数(TVC)和感官评价为指标，研究茶多酚和迷迭香结合nisin对冷藏鲈鱼的保鲜效果。结果得出，茶多酚和迷迭香结合nisin均可显著(p<0.05)降低贮藏期间鲈鱼样品的pH值、TBA值、TVB-N值、K值、POV、菌落总数及缺点评分值，总巯基含量显著(p>0.05)高于空白对照组，可使鲈鱼的冷藏货架期延长4~6d。
The effects of tea polyphenols and rosemary in combination with nisin on the quality of frozen sea bass were studied, which provided the ideas for the biological preservation of aquatic products. Bass was immersed in 0.2% mass concentration of tea polyphenols, 0.2% rosemary and 0.3% of the nisin solution, removed after storage at 4 ℃ environment. The results of pH, thiobarbituric acid (TBA), TVB-N, K, POV, total thiol content, total number of colonies (TVC) and sensory evaluation were Indicators to study the preservation effect of tea polyphenols and rosemary combined with nisin on frozen bass. The results showed that both tea polyphenols and rosemary combined with nisin could significantly (p <0.05) lower the pH value, TBA value, TVB-N value, K value, POV, total number of colonies and shortcomings score of sea bass samples during storage, Total sulfhydryl content was significantly (p> 0.05) higher than the blank control group, can extend the shelf life of bass 4 ~ 6d.