不同贮藏条件下的青鱼片实验比较

Experimental Comparison of Herring Fillet Storage under Different Conditions

分别测定冰温(-0.8±0.2℃)、1%NaCl预处理冰温(-0.8±0.2℃)、3%NaCl预处理冰温(-0.8±0.2℃)和传统方式的冷藏(4.0±1.5℃)、微冻(-2.0±1.0℃)五组青鱼片实验样品在低温贮藏环境下的细菌总数、TVB-N、pH值及感官方面等的特性变化,综合对比分析低温贮藏下青鱼片的实验效果,以其为推广淡水鱼低温贮藏的最优方式提供具体的实验数据。

For five groups of experimental samples of herring fillet respectively by adding 1% NaCI pretreatment freezing-point temperature （ -0.8±0.2℃）, 3% NaCl pretreatment freezing-point temperature （-0.8±0.2℃） and untreated freezing-point temperature （-0.8±0.2℃） and the traditional conditions of cold storage （ 4.0 ± 1.5℃）, partial frozen storage （ - 2.0 ± 1.0℃）, the total number of bacteria, TVB-N, pH value and sensory evaluation were determined. Based on the specific experimental results, this article makes a comprehensive comparative analysis of herring fillet stored under low-temperature, in order to aid the progress of the freshwater fish storage manner.