食品工业科技Issue(12)：421-423,3.
卵形鲳鲹在冰藏过程中鲜度变化研究
Changes of freshness of Trachinotus ovatus during iced storage
摘要
Abstract
Changes of freshness of Trachinotus ovatus during iced storage was studied. TVB-N,K value,Ca2＋-ATPase activity,TBA value and aerobic bacterial count were used as freshness indexes. The results showed that all freshness indexes were related to the storage time. The freshness of Trachinotus ovatus would obtain by comprehensive analyzing the freshness indexes. Trachinotus ovatus was still in the first level freshness after five days storage. The TVB-N value and K value were less than 20mg/100g and 20% respectively. And Ca2＋-ATPase activity was more than 2. 4μmol Pi/mg prot/h while TBA value was less than 0. 40mg/100g. The TVB-N value and K value of Trachinotus ovatus were more than 30mg/100g and 40% respectively after 15 days storage. And Ca2＋-ATPase activity was less than 1. 0μmol Pi/mg prot/h while TBA value was more than 0. 55mg/100g. Aerobic bacterial count was less than 106CFU/g. Shelf life of iced Trachinotus ovatus was 14 or 15 days.关键词
卵形鲳鲹/冰藏/鲜度变化Key words
Trachinotus ovatus/iced storage/freshness change分类
轻工纺织引用本文复制引用
黄卉,李来好,杨贤庆,岑剑伟,郝淑贤,戚勃,李莎..卵形鲳鲹在冰藏过程中鲜度变化研究[J].食品工业科技,2011,(12):421-423,3.基金项目
中央级公益性科研院所基本科研业务费专项资金项目 （）
