渔业现代化2011，Vol.38Issue(2)：60-64,5.
冰温结合保鲜剂贮藏对牙鲆鲜度和质构的影响
Effect of the super-chilling compound preservatives on freshness and texture changes of olive flounder
摘要
Abstract
In the present study, we served the effects of super-chilling combined with preservatives on properties of olive flounder, Paralichthys olivaceus. Changes of pH value, K value, TVB-N, and total number of bacteria, combined with rheological properties (sensory scores, tissue structure, and rupture strength) of olive flounder were determined. The results showed that it is dramatically that the condition of super-chilling combined with preservatives could decrease the rising velocity of pH value, K value, TVB-N, and total number of bacteria. As the storage time extend, super-chilling combined with preservatives could more effectively inhibit texture changes than only during controlled freezing point, and also as the effects on rupture strength changes and sensory scores. Compared with the controlled freezing point, super-chilling combined with preservative can extend the shelf life of samples about 10 days. It is suggested that super-chilling combined with preservatives provide a promising technique for keeping freshness of olive flounder and extending the shelf life.关键词
褐牙鲆/冰温/保鲜剂/鲜度/组织构造Key words
olive flounder, Paralichthys olivaceus/ super-chilling/ preservatives/ freshness/ tissue structure分类
农业科技引用本文复制引用
李辉,高昕,刘莲风,杨博峰,韩芳,许加超..冰温结合保鲜剂贮藏对牙鲆鲜度和质构的影响[J].渔业现代化,2011,38(2):60-64,5.基金项目
新世纪人才计划(NCET-07-0779) （NCET-07-0779）
国家自然科学基金(31071631) （31071631）
山东省科技攻关计划项目(2008GG1005008) （2008GG1005008）
