摘要
以养殖鲈鱼为原料,应用ClO2减灭菌预处理与ClO2冰藏技术相结合对鲈鱼贮藏保鲜效果进行了研究,探讨ClO2杀菌技术对鲈鱼保鲜的可行性。结果表明:经ClO2预处理结合ClO2冰保藏技术能有效控制微生物的增长,延缓TVB-N和pH的升高,而且能较好保持鲈鱼的感官品质,明显延长鲈鱼的货架期。
The technique of pretreatment and storaged in flake ice of ClO2 was investigated in this experiment using Lateolabrax japonicus as raw material to explore its feasibility of application for the storage and freshkeeping of Lateolabrax japonicus. Results showed that this technology could effectively reduce the total amounts of bacteria, delay the increment of pH and volatile base nitrogen（TVB-N）, retain its quality and lengthen its shelf-life.
出处
《食品科技》
CAS
北大核心
2010年第10期176-179,共4页
Food Science and Technology
基金
国家863重点项目(2007AA091801)
浙江省优先主题项目(2008C13063)
关键词
二氧化氯
鲈鱼
冰保藏技术
品质
chlorine dioxide
Lateolabrax japonicus
flake ice
quality
