摘要
以毛蚶为研究对象,在-3℃微冻条件下采用气调方式进行毛蚶的保鲜实验,探讨其在保鲜过程中pH值、挥发性盐基氮、硫代巴比妥酸、Ca2+-ATP酶活性、游离脂肪酸及细菌总数的变化,以期找到较好的保鲜方法。结果表明:在微冻-3℃时采用60%N2:40%CO2并配合生物保鲜剂对毛蚶的保鲜效果最佳,毛蚶在保藏期间未超过鲜度耐受限达25d之久,比空白组延长15d。
The study based on Scapharca subcrenat, using controlled atmosphere fresh-keeping way to conduct the fresh-keeping experiment of Scapharca subcrenat at temperature of -3 ℃, researching the change of pH, total volatile basic nitrogen （TVB-N）, thiobarbituric acid （TBA） values, Ca 2＋ -ATPase activity, free fatty acid values and bacterial counts to find the best way of fresh-keeping. The result shows that the sample packaged with 60%N 2 ：40%CO 2 combination with biological agent of fresh-keeping stored at -3 ℃ was still in the freshness range and the shelf-life could be extended to 25 days, which was 15 days longer than that of the blank.
出处
《食品科技》
CAS
北大核心
2013年第1期37-40,45,共5页
Food Science and Technology
基金
国家海洋局海洋公益性行业科研专项经费项目(2012418031)
关键词
毛蚶
微冻
气调
保鲜
Scapharca subcrenaat
partial freezing
controlled atmosphere
fresh-keeping
