包装学报Issue(4)：39-42,4.DOI:10.3969/j.issn.1674-7100.2013.04.009
鱿鱼保鲜包装技术研究
Research of Squid’s Film Packaging Preservation Technology
摘要
Abstract
Two different ways are adopted for pretreatment of squid, one is salted first, then vinegar treated and the second vinegar first then salted. High barrier composite membrane is used in packaging processing. The effects on squid’s freshness are tested by examining different concentration of salt solution, different pH value, different soaking time, different packaging films and different pretreatment methods. The result shows the best preservation could be achieved under the condition of salt/water volume friction of 3%, vinegar solution pH=4, with vinegar first and salted for 30min, with PE/PA composite membrane packaging.关键词
鱿鱼/保鲜包装/盐渍/醋渍Key words
squid/packaging and preservation/salted/vinegar treated分类
通用工业技术引用本文复制引用
蒋硕,杨福馨,马雅婕..鱿鱼保鲜包装技术研究[J].包装学报,2013,(4):39-42,4.基金项目
国家高技术研究发展863计划基金资助项目 （）
