| 不同解冻方式对南极磷虾品质的影响 |
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| 引用本文： | 迟海,杨峰,杨宪时,李学英,郭全友. 不同解冻方式对南极磷虾品质的影响[J]. 现代食品科技, 2011, 27(11): 1291-1295 |
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| 作者姓名： | 迟海 杨峰 杨宪时 李学英 郭全友 |
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| 作者单位： | 1. 中国水产科学研究院东海水产研究所,上海,200090
2. 中国水产科学研究院东海水产研究所,上海200090;上海理工大学医疗器械与食品学院,上海200093 |
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| 基金项目： | 国家高技术研究发展计划项目(2011AA090801); 中央级公益性科研院所基本科研业务费专项资金(中国水产科学研究院东海水产研究所)资助项目(2009T05) |
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| 摘 要： | 通过分析物理(色差)、化学(pH、TVB-N、TMA-N和TBARS)和微生物(细菌总数、嗜冷菌数、沙门氏菌数和大肠菌群数)指标,并结合感官检验,研究了不同解冻方式对南极磷虾品质影响.实验结果表明,不同解冻方式对南极磷虾品质变化有一定的影响.解冻后TVB-N、TBARS.TMA-N、a*和b*值与对照组出现明显的差异(...
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| 关 键 词： | 南极磷虾 解冻方式 品质变化 |
Effect of Different Thawing Methods on Quality of Antarctic Krill(Euphausia Superba) |
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| CHI Hai,YANG Feng,YANG Xian-shi,LI Xue-ying,GUO Quan-you. Effect of Different Thawing Methods on Quality of Antarctic Krill(Euphausia Superba)[J]. Modern Food Science & Technology, 2011, 27(11): 1291-1295 |
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| Authors: | CHI Hai YANG Feng YANG Xian-shi LI Xue-ying GUO Quan-you |
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| Affiliation: | CHI Hai1,YANG Feng1,2,YANG Xian-shi1,LI Xue-ying1,GUO Quan-you1(1.East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200090,China)(2.University of Shanghai for Science and Technology,School of Medical Instrument and Food Engineering,Shanghai 200093,China) |
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| Abstract: | Effect of different thawing methods(in water,in air at room temperature,in a refrigerator and in a microwave oven) on quality changes of Antarctic krill was carried out by analyzing the indexes of physical(color),chemical(pH,TVB-N,TMA-N,TBARS),microbiological(Aerobic plate count,psychrobacter count,salmonella count and coliform bacteria count) changes and sensory evaluation.The results showed that different thawing methods affected the quality of Antarctic krill in some degree.There were significant differe... |
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| Keywords: | Antarctic krill thawing methods quality changes |
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