| 鲫鱼贮藏鲜度评价物理特性指标的研究 |
| |
| 引用本文： | 陆利霞,李霞,孙芸,罗婷,熊晓辉.鲫鱼贮藏鲜度评价物理特性指标的研究[J].食品与发酵工业,2007,33(5):162-165. |
| |
| 作者姓名： | 陆利霞 李霞 孙芸 罗婷 熊晓辉 |
| |
| 作者单位： | 南京工业大学制药与生命科学学院,江苏南京,210009 |
| |
| 摘 要： | 以鲫鱼为研究材料,研究0、4、10、15℃贮藏中物理特性指标(僵硬指数和失水率)和化学指标(TVB-N、pH)的变化。研究结果表明:随贮藏温度的提高,鲫鱼各指标变化迅速,且贮藏后期变化更快。僵硬指数与各指标间的相关性较差,失水率与化学指标TVB-N和pH值之间也有一定的相关性,尤其是pH与TVB-N值之间的相关性更好,可用鱼肉pH值和失水率的变化快速评价鲫鱼贮藏过程中品质的变化。
|
| 关 键 词： | 鲫鱼 贮藏 鲜度评价 物理特性 |
| 修稿时间： | 2007-02-072007-04-20 |
Study on the Physical Characteristics in Freshness Assessment of the Stored Crucian(Carassius auratus) |
| |
| Lu Lixia,Li Xia,Sun Yun,Luo Ting,Xiong Xiaohui.Study on the Physical Characteristics in Freshness Assessment of the Stored Crucian(Carassius auratus)[J].Food and Fermentation Industries,2007,33(5):162-165. |
| |
| Authors: | Lu Lixia Li Xia Sun Yun Luo Ting Xiong Xiaohui |
| |
| Affiliation: | College of Life Science and Pharmaceutical Engineering, Nanjing University of Technology, Nanjing 210009,China |
| |
| Abstract: | The physical characteristics(rigor index and water loss)and chemistry changes(TVB-N and pH)of crucian(Carassius auratus)stored under the temperature of 0℃,4℃,10℃,15℃were researched. The results showed that each index was changed quickly under the higher temperature and more rapidly at the later stored stage.The relativity between rigor index with others was irrelevant.However,there was re- lation among water loss,TVB-N and pH,and TVB-N with pH were highly related.Water loss and pH of the meat would be used to quickly evaluate the freshness of stored Carassius auratus. |
| |
| Keywords: | crucian(Carassius auratus) stored fressness assessment physical characteristics |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
