摘要
本文探讨几种海产品销售过程中的微生物消长状况及延长保鲜期的方法。结果表明:在冷藏条件下海产品中微生物数量变化在最初的8～12h内较为稳定,之后呈明显增长趋势,同时挥发性盐基氮(TVBN)、酸度等鲜度评价指标也呈同步变化规律。采取1/4CO2气调包装、添加天然保鲜剂、降低水活度等措施能有效延长海产品的保鲜期。
This text studies the characteristic of the microorganism growth and decay in the Some Sea Food and the method of extension fresh period under the refrigerate condition.The result showed that the microorganism quantity is stability in first 8-12 hours,after this period to obviously increase.At the same time,the fresh degree evaluation such as TVBN,acidity etc. is synchronous variety.Adopt 1/4 CO2 packing,additive the natural preservative,lower the water active （Aw） etc. measure the fresh degree can validate to prolong.
出处
《肉类研究》
2006年第8期48-50,共3页
Meat Research
关键词
海产品
保鲜期
微生物消长
Sea food product
period of preservative
microorganism growth decay
