【摘要】 为确定鲟鱼片5℃托盘冷藏货架期,监测了鲟鱼片5℃托盘冷藏13d内,微生物(菌落总数,大肠菌群,假单胞菌属)的数量变化、理化指标(pH值,挥发性盐基氮),以及感官指标的变化。保藏2d内,鱼片新鲜,感官品质良好;保藏2～5d内的微生物、理化指标表明,鱼片二级新鲜,感官品质有所下降;保藏超过5d,鱼片迅速腐败,失去食用价值。更多还原

【Abstract】 In order to investigate the shelf-life of sturgeon fillets stored at 5℃ in tray packaged aerobically,the development of microbial population (Aerobic plate count,pseudomonas,enterbacteriaceae),chemical (pH,total volatile basic nitrogen) and sensory changes during 13 days’ storage were detected.Within 2 days of storage,sturgeon fillets were fresh.Though the sensory quality and freshness declines while the storage time extended to 5 days,the sturgeon fillets were editable for consumers.The contamination would exceed the acceptable limitation over five days of storage,which leaded to the end of sturgeon fillets’ shelf-life.更多还原