鳙鱼近微冻保鲜过程中的品质变化特性

【摘要】 以淡水鱼鳙鱼为研究对象,在0℃和-3℃进行贮藏保鲜,并用1%海藻酸钠+1%氯化钙涂膜保鲜。通过对感官评定、pH、挥发性盐基氮(VBN)、细菌总数等鲜度指标的测定,探讨了鳙鱼在近微冻保鲜过程中品质的变化特性。结果表明:1%海藻酸钠+1%氯化钙涂膜有较明显的保鲜效果,可使鳙鱼的保鲜期延长4d;0℃贮藏稍微优于-3℃贮藏;感官评定、VBN、细菌总数存在一定的相关性。更多还原

【Abstract】 In this paper, the bigheads were stored at 0 ℃ and -3 ℃ and coated with 1% sodium alginate solution and 1% calcium chloride solution. At the same time, sensory freshness, pH value, VBN and the total aerobic counts were studied in order to investigate the quality change characteristic of the bigheads in partial freezing. The result showed that 1% sodium alginate solution and 1% calcium chloride solution could make the shelf life 4 days longer than comparison, stored at 0 ℃ was more excelled than -3 ℃;sensory freshness, VBN and the total aerobic counts had close pertinence.更多还原