食品与机械2017，Vol.33Issue(5)：145-149,5.DOI:10.13652/j.issn.1003-5788.2017.05.030
低温保鲜方法对泥鳅品质的影响
Effect of different low-temperature preservation methods on the properties of loach (Misgurnus anguillicaudatus)
摘要
Abstract
The changes of physicochemical qualities and microbiology in fresh loach treated at three different low-temperature conditions were investigated.The loach was slaughtered and then placed at 4 ℃ cold storage,-2.5 ℃ partial freezing, and-18 ℃ freezing storage conditions, respectively.Loach refrigerated was sampled at 0, 2, 4, 6, 8, 10 d (micro-frozen and freezing separately at 0, 5, 10, 15, 20, 25 d).The sensory evaluation, bacterial count, pH value, TVB-N, TBA, cooking loss, drip loss, and shear force were tested.The results showed that sensory and shear values decreased with time;aerobic bacterial count, TBA, TVB-N, drip loss rates rose;pH vaule decreased rapidly and then decreased, at the three different temperatures.Compared to refrigeration, the partial freezing and freezing storage could more effectively inhibit the decline of sensory, the growth of microbial, the increase of pH and TBA value as well as the production of TVB-N.However, under the condition of partial freezing, the sensory score of the loach was higher than that under the frozen condition, and the drip loss rates was smaller than that of the frozen;the shelf life of chilled, partial frozen and frozen loach were 6, 20 and 25 d respectively.关键词
泥鳅/低温保鲜/理化品质/菌落总数Key words
loach/low-temperature preseration/physicochemical qua-lit/colonies引用本文复制引用
石秋玲,尚永彪,林静,贺雪华..低温保鲜方法对泥鳅品质的影响[J].食品与机械,2017,33(5):145-149,5.基金项目
重庆市特色食品工程技术研究中心能力提升项目(编号:cstc2014pt-gc8001) （编号:cstc2014pt-gc8001）
重庆市特色效益水产业关键技术集成示范项目(编号:20150718) （编号:20150718）
