| 不同贮藏温度对中国对虾鲜度的影响 |
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| 引用本文： | 何定芬,乐建盛. 不同贮藏温度对中国对虾鲜度的影响[J]. 食品与发酵工业, 2005, 31(8): 122-124 |
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| 作者姓名： | 何定芬 乐建盛 |
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| 作者单位： | 浙江国际海运职业技术学院,舟山,316021 |
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| 摘 要： | 通过感官评定、微生物和生化指标的分析,评价了贮藏温度和时间对中国对虾鲜度的影响。降低温度能有效地延长中国对虾的贮藏期,但也会降低其鲜度和损失营养成分。在10、5、0℃3种贮藏温度条件下,TVBN值均随着贮藏时间的延长而增加,TVBN≤0.26mg/g为可食用的极限值。
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| 关 键 词： | 中国对虾 感官指标 菌落总数 总挥发性盐基氮(TVBN) |
| 收稿时间： | 2005-03-07 |
| 修稿时间： | 2005-06-15 |
The Influences of Store-up Temperature and Time on the Freshness of Penaeus Qrientals |
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| He Dingfen,Le Jiansheng. The Influences of Store-up Temperature and Time on the Freshness of Penaeus Qrientals[J]. Food and Fermentation Industries, 2005, 31(8): 122-124 |
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| Authors: | He Dingfen Le Jiansheng |
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| Abstract: | Assessment of the influences of store-up temperature and freshness of Penaeus (Fennerpopenaeus) Orientals through the sensory evaluation and the analysis of microorganism and biochemistry index was introduced. The result showed that even lowering the storage temperature could extend the shelf life of Penaeus(Fennerpopenaeus) Orientals, it reduced the freshness and its nutritional compositions. TVBN increased with the three different storage temperatures. K value was the index of the freshness and 0.26 mg/g was the limitation of edible penaeus. |
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| Keywords: | Penaeus(Fennerpopenaeus) Orientalis sensory organ index bacteria community TVBN |
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