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防腐冰是水中添加防腐剂制成的，它能够增强对鱼在冰鲜期间的保藏效果。本文采用感官检定和ＴＶＢ－Ｎ等鲜度指标，研究了几种Ｎａ＿２－ＥＤＴＡ冰和苯甲酸钠冰对鲅鱼和带鱼的保鲜效果。结果表明：（１）１‰Ｎａ＿２－ＥＤＴＡ冰具有较稳定、持久的抑菌效果，能有效地延缓鱼品感官质量下降和ＴＶＢ－Ｎ上升，冰藏８天的带鱼细菌数，普通冰组为３．７×１０￣５个／ｇ，而１‰。Ｎａ＿２－ＥＤＴＡ，冰组仅为２．１×１０￣４个／ｇ。（２）以感官检定８０分为基准，与使用普通冰相比，使用１‰Ｎａ＿２－ＥＤＴＡ冰保鲜鲅鱼，保藏期由１１６ｈｒ提高到１４０ｈｒ，保鲜带鱼，保藏期由１０４ｈｒ提高到１６４ｈｒ。
Preservative ice is made by adding preservatives to water, which enhances the preservation of fish during chilled conditions. In this paper, freshness index of sensory test and TVB-N were used to study the preservation effect of several Na_2-EDTA ice and sodium benzoate on the anchovy and octopus. The results showed that: (1) 1 ‰ Na 2-EDTA ice had a more stable and long-lasting antibacterial effect, which could effectively delay the decline of sensory quality and TVB-N of fish. The number of octopus 3.7 × 10 ~ 5 个 / g, while 1 ‰. Na_2-EDTA, the ice group was only 2.1 × 10 ~ 4 个 / g. (2) According to the sensory test of 80 points, compared with ordinary ice, the fresh-preserved anchovy was preserved by using 1 ‰ Na 2-EDTA ice, the storage period increased from 116hr to 140hr, and the storage period increased from 104hr to 164hr.