Out of 17 preservatives, previously found to be highly effective against Pseudomonas using a plate culture system, the preservatives having little influence on the color, taste, morphology or elasticity of fresh grass carp belly were screened by sensory evaluation. Results suggested that after treatment with gallic acid, citric acid, tannic acid, trimethyl phosphate, polylysine or phytic acid, the color of fish belly remained normal, the flavor was maintained and no negative impact on morphology or elasticity was seen. The quality change of grass carp belly with preservative treatments during ...
