摘要
为探讨低温牡蛎肉的货架期寿命,以及10℃条件下,低温流通牡蛎肉品质随贮藏时间的变化及其货架期寿命,对贮藏期内,低温牡蛎肉的感官品质、菌落总数、挥发性盐基氮（TVBN）和pH的变化进行了研究,并建立了以菌落总数为指标的货架期模型。结果表明,在10℃贮藏条件下,随着贮藏时间的延长,低温牡蛎肉的品质逐渐劣变,感官品质和菌落总数均在第7天达到不可食用状态,而TVBN和pH的变化则因酸化而相对滞后。以菌落总数为指标所建立的货架期模型,其误差在10%以内,能够对0-10℃范围内低温牡蛎肉的货架寿命进行预测。
To better understand the shelf-life of the low temperature oyster meat and the quality changes of thelow temperature distribution oyster meat stored at 10 ℃,the changes of sensory quality,total viable count（TVC）,total volatile basic nitrogen（T-VBN） and pH stored at 10 ℃ were studied.The predicitive model forshelf-life based on TVC was established.The results showed that with the increase of storage time,the qualityof oyster meat gradually decreased,and the sensory quality and TVC achieved to the state of inedible,while T-VBN and pH relatively lagged to inedible state due to acidification.In addition,the shelf-life of oyster meatstored from 0 ℃ to 10 ℃ can be predicated by the predicitive model with TVC as index,with the relative errorof less than 10%.
出处
《渔业现代化》
北大核心
2014年第5期39-43,共5页
Fishery Modernization
基金
现代农业产业技术体系建设专项资金(CARS-48-07B)
广东省科技厅"贝类产业关键技术推进研究与示范(2010B020201014)"
国家星火计划"十二五"重大与重点项目"广东省贝类产业关键技术集成及推广"
关键词
低温流通
牡蛎肉
品质变化
货架期
low temperature distribution
oyster meat
quality changes
shelf-life
