食品工业科技2012，Vol.33Issue(9)：405-407,416,4.
水分含量对淡腌大黄鱼贮藏性的影响
Effect of moisture content on storage properties inlight salted Pseudosciaena crocea
摘要
Abstract
The effect of moisture content on storage properties in light salted Pseudosciaena crocea were researched by sensory,microbiological and chemical changes as indexes.Results showed that the shelf lives of product with 60%±1%,55%±1%,50%±2% moisture content were 5,9,11 days,respectively.At the end of storage,the total viable count was approximately 8lg（cfu/g）,the TVB-N was about 30mg/l00g.Also,there was a peak of TBARS during storage.The bacterial flora was simple at the initial stage and only four species were detected.The compositions of bacterial flora became simpler during storage,and only two species which called Staphylococcus warneri and Acinetobacter lwoffii survived at the end of shelf.关键词
淡腌大黄鱼/品质特征/细菌菌相Key words
light salted Pseudosciaena crocea/quality characteristics/bacterical flora分类
轻工纺织引用本文复制引用
张晓艳,杨宪时,郭全友,李学英,迟海..水分含量对淡腌大黄鱼贮藏性的影响[J].食品工业科技,2012,33(9):405-407,416,4.基金项目
农业部引进国际先进农业科学技术项目 （）
中央级公益性科研院所基本科研业务费专项资金 （）
