安徽农业科学2017，Vol.45Issue(23)：91-93,118,4.
复合天然抗氧化剂对封鳊鱼品质的影响及货架期预测
Effects of Compound Natural Antioxidant on the Quality of Sealed Bream and Its Shelf Life's Prediction
摘要
Abstract
[Objective] To prolong the shelf life of sealed bream effectively.[Method] The sealed bream was made by using traditional salting method.During the production process,compound natural antioxidant was added.The changes of COV and TBA value during the storage process of bream fat were determined to confirm its adding effect.And the shelf life of sealed bream with adding compound natural antioxidant was predicted by using ASLT method.[Result] The shelf life of sealed bream with adding compound natural antioxidant was prolonged for 30 d at 4 ℃,30 d at 10 ℃ and 30-45 d at 25 ℃.The shelf life of sealed bream with adding compound natural antioxidant under the conditions of storage temperature of 22 ℃ and humidity of 50％ predicted by ASLT was 82-104 d.[Conclusion] The research results can provide new approach for prolonging the shelf life of sealed bream.关键词
封鳊鱼/抗氧化剂/ASLT法/货架期Key words
Sealed bream/Antioxidant/ASLT method/Shelf life分类
农业科技引用本文复制引用
鲍俊杰,陈小雷,周蓓蓓,胡王..复合天然抗氧化剂对封鳊鱼品质的影响及货架期预测[J].安徽农业科学,2017,45(23):91-93,118,4.基金项目
安徽省农业科学院科技创新团队项目(15C0501). （15C0501）
