摘要
本文以新鲜鲈鱼为试材,设定冰温、微冻温度、常规冰箱冷藏温度4℃、常规冰箱冷冻温度-18℃4个温度水平,综合分析保鲜1周鲈鱼的感官、TPA(咀嚼性、恢复性)、压榨损失、TVBN、菌落总数指标变化,对冰温保鲜技术进行研究。结果表明,0℃水、-3℃条件下鲈鱼鲜度整体指标优于其他温度,对温度条件要求比较苛刻,波动最好控制在±0.5℃内。
With fresh bass as testing material in this article,we set the ice temperature and frozen temperature,conventional refrigeration temperature of 4℃,a regular refrigerator freezer temperature of-18℃,4 temperature levels,comprehensive one week analysis of fresh-keeping,TPA(chewing,restorative),press loss,TVBN,changes of aerobic bacterial indicators and we study the freezing point of fresh-keeping technology.The results show that under the condition of 0℃ and-3℃,bass freshness indicators as a whole is better than that under other temperatures;the demand for temperature condition is strict,the best temperature range is controlled within ±0.5℃.
出处
《电器》
2013年第S1期26-30,共5页
China Appliance
关键词
冰箱
冰温
保鲜
冰点
The fridge
Freezing
Preservation
The freezing point
