| 新型虾类保鲜剂用于对虾保鲜的实验研究 |
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| 引用本文： | 高华,刘坤. 新型虾类保鲜剂用于对虾保鲜的实验研究[J]. 青岛大学学报(工程技术版), 2001, 16(1): 16-19 |
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| 作者姓名： | 高华 刘坤 |
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| 作者单位： | 青岛大学医学院, |
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| 基金项目： | 青岛市科委资助课题 !青科计合字 95S1 17青科鉴字 98110 4 |
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| 摘 要： | 采用研制的新型虾类保鲜剂与常用抗氧剂和防腐剂进行保鲜性能对比试验，以及在冷藏和冷冻条件下试验对虾类的防褐变保鲜效果。结果表明，新型虾类保鲜剂具有良好的保鲜性能，保鲜剂浸渍处理冷藏（4℃）120h能保持二级鲜度，冷冻储存（＝－18℃）12个月仍能保持二级鲜度。
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| 关 键 词： | 对虾 防褐变 冷藏 冷冻 虾类保鲜剂 保鲜性能 PSS |
| 文章编号： | 1006-9798(2001)01-0016-04 |
| 修稿时间： | 2000-12-10 |
A NEW TYPE OF PRAWN PRESERVING REAGENT AND ITS APPLICATION TO FRESHENING ON PRAWN |
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| Gao Hua,Liu Kun. A NEW TYPE OF PRAWN PRESERVING REAGENT AND ITS APPLICATION TO FRESHENING ON PRAWN[J]. Journal of Qingdao University(Engineering & Technology Edition), 2001, 16(1): 16-19 |
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| Authors: | Gao Hua Liu Kun |
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| Abstract: | Compared with usual preservatives and antioxidants,we reported the effect of a new type prawn preserving reagent on freshness of prawn.Under the cooling and freezing,the preserving effect and the preventing darkening discoloration effect of new type preserving reagent on prawn was tested.The experimental results indicated: that the new prawn preserving reagent showed better preserving effects;The freshness of prawn treated with the new preserving reagent was second-grade fresh after 120 hours under cooling (4℃) conditions;The freshness of prawn frozen in new reagent was second-grade fresh after 12 months freezing (－18℃) storage. |
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| Keywords: | preserving reagent prawn shrimp freshness preserving darkening discoloration |
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