鲤鱼冻藏期间品质变化的研究

Study on the Quality of Carp in Froze Storage

以新鲜鲤鱼为原料,采用复合蒸煮袋(PE+BOPP复合材料)包装,镀冰衣和未镀冰衣两种处理,在 18C冻藏5个月内,对样品进行感官检验、含水量测定、鱼肉pH值、总挥发性盐基氮的测定。结果表明,新鲜 切段鲤鱼块包装后,在-18C,镀冰衣鱼体可冻藏130d,未镀冰衣鱼块品质下降较快,仅可冻藏70 d。

The raw material is fresh carp,adoptting compositely evaporates boiling bag （PE＋BOPP compound material ） packing,plating ice clothes and not plating,in -18℃ froze storage 5 months to examine the sensory organ to the specimen, moisture content, pH value, volatility salt foundation nitrogen. After the fresh carp piece had been packed,- 18℃ froze storage, the result is plating ice clothes fish pieces could lay 130 days;But not plating ice clothes fish pieces could lay only 70 days.