鲫鱼(Carassius auratus)在微冻保鲜过程中的质量变化

Quality Changes of Crucian (Carassius auratus) During Partial Freezing

该文研究鲫鱼 ( Carassius auratus)在微冻 ( - 3℃ )保鲜过程中的质量变化规律。以感官评价、细菌总数、T- VBN值、p H值、ATPase活性、K值等作为质量指标。实验结果表明 ,微冻可以明显抑制细菌总数的增长 ,维持较低的 T- VBN和 K值。但是 ,微冻条件下鲫鱼的

The quality changes of crucian(Carassius auratus) during partial freezing were studied. One group of crucians was directly frozen to -3℃, the other group of crucians was treated with OP Ca preservative before freezing, and both were stored at -3℃. By sensory assessment and analyzing T VBN, bacterial count, K value, ATPase activities and pH value, we find that partial freezing can restrain the growth of bacteria significantly, keep the TVBN and K value relatively low. But partial freezing is not advisable for protecting ATPase activities.