食品工业科技2013，Vol.34Issue(5)：321-324,329,5.
冰温和冷藏对气调包装鱼糜制品品质的影响
Effect of ice-temperature and cold preservation on quality of surimi product with modified atmosphere packaging
摘要
Abstract
The effects of different ice-temperature and cold preservation conditions(-2,0 and 3℃)on the quality of surimi- based product with modified atmosphere packaging ( MAP) were investigated.Under different storage conditions,the changes of aerobic plate count,pH,TVB-N value,sensory and texture index were determined.The fish ball stored at-2℃ showed a better quality than that stored at 0℃ and 3℃ in aerobic plate count,pH,TVB-N value,sensory and texture index.The shelf life of the MAP fish ball were 35d at-2℃,21d at 0℃ and 14d at 3℃.It was indicated that the ice-temperature had an advantage of maintaining the quality and extending the shelf-life of MAP fish balls.关键词
冰温/气调/冷藏/鱼糜制品/品质Key words
ice-temperature/modified atmosphere/cold preservation/surimi product/quality分类
轻工纺织引用本文复制引用
刘永吉,励建荣,郭红辉,钟瑞敏..冰温和冷藏对气调包装鱼糜制品品质的影响[J].食品工业科技,2013,34(5):321-324,329,5.基金项目
"十二五"国家科技支撑计划(2012BAD29B06) （2012BAD29B06）
广东省高等学校高层次人才项目(2011-128). （2011-128）
