| 鲫鱼(Carassius auratus)在微冻保鲜过程中的质量变化 |
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| 引用本文： | 曾名勇,黄海,李玉环,黄叶锋.鲫鱼(Carassius auratus)在微冻保鲜过程中的质量变化[J].中国海洋大学学报(自然科学版),2001,31(3):351-355. |
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| 作者姓名： | 曾名勇 黄海 李玉环 黄叶锋 |
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| 作者单位： | 青岛海洋大学食品工程系, |
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| 基金项目： | 教育部骨干教师项目资助 |
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| 摘 要： | 该文研究鲫鱼 ( Carassius auratus)在微冻 ( - 3℃ )保鲜过程中的质量变化规律。以感官评价、细菌总数、T- VBN值、p H值、ATPase活性、K值等作为质量指标。实验结果表明 ,微冻可以明显抑制细菌总数的增长 ,维持较低的 T- VBN和 K值。但是 ,微冻条件下鲫鱼的 ATPase活性下降速度较快
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| 关 键 词： | 鲫鱼 微冻 感官评价 质量指标 |
| 文章编号： | 1001-1862(2001)03-351-05 |
| 修稿时间： | 2000年10月26 |
Quality Changes of Crucian (Carassius auratus) During Partial Freezing |
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| Zeng Mingyong,Huang Hai,Li Yuhuan,Huang Yefeng.Quality Changes of Crucian (Carassius auratus) During Partial Freezing[J].Periodical of Ocean University of China,2001,31(3):351-355. |
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| Authors: | Zeng Mingyong Huang Hai Li Yuhuan Huang Yefeng |
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| Abstract: | The quality changes of crucian(Carassius auratus) during partial freezing were studied. One group of crucians was directly frozen to -3℃, the other group of crucians was treated with OP-Ca preservative before freezing, and both were stored at -3℃. By sensory assessment and analyzing T-VBN, bacterial count, K value, ATPase activities and pH value, we find that partial freezing can restrain the growth of bacteria significantly, keep the T-VBN and K value relatively low. But partial freezing is not advisable for protecting ATPase activities. |
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| Keywords: | crucian partial freezing sensory assessment quality index |
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