现代食品科技2012，Vol.28Issue(5)：486-489,587,5.
预冷却温度对冰藏大黄鱼品质变化的影响
Effect of Pre-chilling Temperatures on Quality Changes of Pseudosciaena crocea during Ice Storage
摘要
Abstract
Actual manufacture operations of Pseudosciaena cmcea were simulated and the effect of different pre-chilling temperatures (2 ℃, 10 ℃ and 18 ℃) on shelf life and quality of Pseudosciaena crocea during ice storage were discussed by analyzing the indexes of sensory, microbiological and chemical changes. Sensory evaluation indicated that different pre-chilling temperatures (2 ℃, 10 ℃ and 18 ℃)of Pseudosciaena crocea resulted in different shelf-life, being 23 days, 20 days and 17 days, respectively. In the same storage period, sensory quality of Pseudosciaena crocea at pre-cooling temperature of 2 ℃ and 10 ℃ was exhibited without difference, and no significant difference in microbial number and TVB-N value (P > 0.05) was found,. Pseudosciaena crocea pre-cooled at 18 ℃ showed lower sensory quality but higher microbial number andTVB-N value than the samples pre-cooled at 2 ℃ and 10 ℃. Significant difference among them (P <0.05) was found. Sufficiently pre-chilling (below 10 ℃) was important for maintaining the quality and extending the shelf-life of Pseudosciaena crocea.关键词
预冷却/大黄鱼/品质变化Key words
pre-chilling/ Pseudosciaena crocea/ quality change引用本文复制引用
李学英,迟海,杨宪时,姜兴为,郭全友..预冷却温度对冰藏大黄鱼品质变化的影响[J].现代食品科技,2012,28(5):486-489,587,5.基金项目
国家自然科学基金项目(30771675) （30771675）
中央级公益性科研院所基本科研业务费专项资金资助项目(2011M04) （2011M04）
