渔业科学进展2011，Vol.32Issue(3)：63-68,6.
冰温保鲜条件下牙鲆的鲜度及质构变化
Studies on the texture and rheological properties of Paralichthys olivaceus under controlled freezing point storage
摘要
Abstract
We observed the changes of the pH, K value, TVB-N, total number of bacteria, sensory score, tissue structure, and rupture strength of Paralichthys olivaceus under the controlled freezing point storage, and also compared with the samples under refrigerated conditions. In the course of storage, the total number of bacteria, K value and TVB-N increased,while pH decreased first then increased and speeded up with the increasing temperature. At the end of the shelf life, the rupture strength decreased and the tissue structure deteriorated. Compared with the refrigerated samples, the controlled freezing point storage effectively inhibited the production of microorganisms, thus extended the storage time of P. Olivaceus.关键词
牙鲆/组织构造/破断强度/冰温/鲜度Key words
Paralichthys olivaceus； Tissue structure Rupture strength；Controlled freezing point Freshness分类
农业科技引用本文复制引用
李辉,刘莲风,杨博峰,韩芳,许加超,高昕..冰温保鲜条件下牙鲆的鲜度及质构变化[J].渔业科学进展,2011,32(3):63-68,6.基金项目
国家自然科学基金(31071631)和山东省科技攻关计划项目(2008GG1005008)共同资助 （31071631）
