食品科学2012，Vol.33Issue(6)：288-292,5.
冷藏温度对河豚鱼微生物及品质特性的影响
Effect of Temperature on Microbiological and Quality Properties of Puffer Fish during Cold Storage
摘要
Abstract
The effect of temperature on biochemical properties of puffer fish during cold storage was investigated.Puffer fish after being gutted and washed were packaged and stored at（0 ± 1）,（4 ± 1）℃ and（8 ± 1） ℃,respectively.The predominant strains（Enterobacteriaceae,Pseudomonads and Lactic acid bacteria）,texture properties,total volatile basic nitrogen（TVB-N）,pH,trimethylamine（TMA） and water-holding capacity（WHC） were analyzed periodically in puffer fish during cold storage.The results indicated that puffer fish samples could be stored at（0 ± 1） ℃ for 6 days.Low temperature storage could effectively inhibit the development of specific spoilage strains,slow down the increase of TVB-N,pH and TMA,attenuate the decrease of WHC,reduce the change in texture properties such as firmness,springiness and resilience in fish flesh during storage.Therefore,low temperature can keep fresh and extend the shelf life of puffer fish.关键词
河豚鱼/冷藏/保鲜/货架期延长Key words
puffer fish/cold storage/preservation/shelf-life extension分类
农业科技引用本文复制引用
马妍,谢晶,周然,刘源..冷藏温度对河豚鱼微生物及品质特性的影响[J].食品科学,2012,33(6):288-292,5.基金项目
上海市科委部分地方院校计划项目 （）
上海市科委工程中心建设项目 （）
上海市教育委员会重点学科建设项目 （）
上海市教育委员会科研创新项目 （）
