摘要
以纯水冰作对比,研究了分别含有0.1%山梨酸钾和0.5%低分子壳聚糖的冰对非鲫的保鲜效果,感官评定,以及细菌总数,TVB-N和K值的定量分析结果表明:山梨酸钾冰和LMW-C冰的保鲜效果明显优于纯水冰,其保鲜期比纯水冲中保鲜的非鲫延长6天以上。但是,采用K值和TVB-N值作鲜度指标所得出的结果有明显差异。
The effect of low molecular weight chitosan(LMW - C)ice and sorbic acid ice on the freshness change of tilapia, Oreochromis niloticus, was studied. Compared with ordinary ice, both chemically treated ice could significantly delay the freshness change rate of tilapia. In accordance with sensory assessment, TVB - N and bacterial counts, the maximum shelf life of tilapia stored in LMW - C ice or sorbic acid ice was approximately 18 days,six days longer than that of tilapia stored in ordinary ice. But accodrding to k - value, the maximum shelf life of tilapia stored in LMW - C ice or sorbic acid ice was only 12 days. The results indicated that as freshness index,there was significant difference between k - value and TVB - N.
出处
《水产学报》
CAS
CSCD
北大核心
1997年第4期443-448,共6页
Journal of Fisheries of China
关键词
非鲫
化学冰
感官评定
鲜度指标
保鲜
Tilapia, Chemically treated ice, Sensory assessment, Quality index