| 即食高水分南美白对虾保藏技术研究 |
| |
| 引用本文： | 谢莹,娄永江,朱冬艳,陈超. 即食高水分南美白对虾保藏技术研究[J]. 食品工业, 2011, 0(1) |
| |
| 作者姓名： | 谢莹 娄永江 朱冬艳 陈超 |
| |
| 作者单位： | 宁波大学生命科学与生物工程学院; |
| |
| 摘 要： | 研究杀菌条件及不同保鲜剂对高水分南美白对虾产品品质及货架期的影响。研究表明,其适宜的杀菌优化条件为:90℃下杀菌30 min.;L9(34)正交试验表明其较优的保鲜剂组合为:山梨酸钾1%,乳酸链球菌素0.15%,乳酸钠0.75%,双乙酸钠1%。在常温下,水分含量45%~50%左右的对虾即食产品货架期可达90 d以上。
|
| 关 键 词： | 南美白对虾 杀菌 保鲜剂 货架期 |
Study on Preservative Technology of Ready-to-eat Penaeus Vannamei |
| |
| Xie Ying,Lou Yong-jiang,Zhu Dong-yan,Chen Chao Faculty of Life Science , Biotechnology of Ningbo University. Study on Preservative Technology of Ready-to-eat Penaeus Vannamei[J]. The Food Industry, 2011, 0(1) |
| |
| Authors: | Xie Ying Lou Yong-jiang Zhu Dong-yan Chen Chao Faculty of Life Science Biotechnology of Ningbo University |
| |
| Affiliation: | Xie Ying,Lou Yong-jiang,Zhu Dong-yan,Chen Chao Faculty of Life Science and Biotechnology of Ningbo University(Ningbo 315211) |
| |
| Abstract: | |
| |
| Keywords: | penaeus vannamei sterilization preservative shelf-life |
| 本文献已被 CNKI 等数据库收录！ |
|
