| 鲫鱼在冷藏过程中的鲜度变化(英文) |
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| 引用本文： | 肖枫,康怀彬,辛利. 鲫鱼在冷藏过程中的鲜度变化(英文)[J]. 食品科学, 2007, 28(7): 508-511 |
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| 作者姓名： | 肖枫 康怀彬 辛利 |
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| 作者单位： | 河南科技大学食品与生物工程学院； 河南科技大学食品与生物工程学院 河南洛阳471003； 河南洛阳471003； |
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| 基金项目： | 河南科技大学校科研和教改项目;河南科技大学校科研和教改项目 |
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| 摘 要： | 本实验利用感官评价、化学(TVBN值和pH值)和微生物(细菌总数)指标的分析,研究了鲫鱼在真空包装和非真空包装两种条件下贮藏于3±1℃时新鲜度的变化。实验结果表明贮藏在真空包装条件下能够延缓鲫鱼的腐败变质,贮藏过程中感官评分呈下降趋势,表明在两种贮藏条件下鲫鱼的新鲜度随时间延长而降低。贮藏过程中TVBN值都有升高,而非真空包装组样品中细菌生长的速度要高于真空包装组。
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| 关 键 词： | 鲫鱼 新鲜度 冷藏 |
| 文章编号： | 1002-6630（2007）07-0508-04 |
| 修稿时间： | 2007-05-30 |
Freshness Variation of Crucian Carp (Carassius auratus) during Chilled Storage |
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| XIAO Feng,KANG Huai-bin,XIN Li. Freshness Variation of Crucian Carp (Carassius auratus) during Chilled Storage[J]. Food Science, 2007, 28(7): 508-511 |
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| Authors: | XIAO Feng KANG Huai-bin XIN Li |
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| Affiliation: | College of Food Biotechnology, Henan University of Science and Technology, Luoyang 471003, China |
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| Abstract: | The quality changes of crucian carp stored in two different conditions: vacuum packing and non-vacuum packing,both at temperature of 3 ±1 ℃, were evaluated by sensory assessment, chemical(total volatile basic nitrogen and pH) and microbial (total viable counts) analysis. Storage in vacuum packing was more effective than non-vacuum packing, in delaying spoilage of the crucian carp. It was observed that the appearance score decreased with storage time, indicating the progressive loss of freshness in both vacuum packing and non-vacuum packing storage conditions. There was an increase in total viable counts over the period of storage. Bacteria grew more quickly in non-vacuum packing samples than in vacuum packing ones. |
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| Keywords: | Carassius auratus freshness chilled storage |
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