摘要
在冰温（-1．0±0．3）℃贮藏条件下。研究了真空包装对大黄鱼的保鲜效果。通过对贮藏过程中感官、理化和微生物指标的测定，评价了不同包装方式对大黄鱼品质的影响。试验结果表明，冰温真空包装法能够抑制贮藏过程中细菌总数、TBA值和盐基氮的增加，与空气包装相比，保鲜时间延长6～7d。应用冰温真空包装法延长了大黄鱼的保鲜时间．且保持较好的品质。
The quality changes were studied in large yellow croaker Psedosciaena crocea with vacuumpackage and air-package stored at controlled ice-temperature （- 1. 0 ±0. 3）℃. The feasibility of the croaker stored at controlled freezing-point storage with different packing ways was discussed by analyzing and comparing the changes in sensory assessment, physical-chemical properties and microbiological specifications. The results showed that the storage time were increased by 6～7 days with vacuum-package at ice-temperature with good quality. The total number of bacteria and the productions of TVB-N and TBARS were inhibited during the storage with vacuum-package at ice-temperature. In conclusion, vacuum packaging under ice-temperature condition prolongs the preservation time and keeps the good quality.
出处
《水产科学》
CAS
北大核心
2009年第8期431-434,共4页
Fisheries Science
基金
国家"十一五"科技支撑计划项目(2006BAD30B01)
关键词
大黄鱼
冰温
真空包装
鲜度
Pseudosciaena crocea
ice-temperature
vacuum-package
air-paekage
freshness quality
