摘要
以0.05%的水溶性壳聚糖为保鲜剂,研究2个贮藏温度(0℃,20℃)下梭子蟹蟹肉的品质变化,包括细菌总数、挥发性盐基氮(TVB-N)、三甲胺(TMA)及p H值的变化及超高压处理后梭子蟹的感官品质变化。结果表明,在0℃贮藏条件下将蟹肉中加入0.05%水溶性壳聚糖,对蟹肉抑菌效果显著,并抑制了挥发性盐基氮(TVB-N)含量等指标的上升。经过超高压(200 MPa)处理后的蟹肉,营养物质损失较小,可保持最佳感官品质。
In this paper,the fresh-keeping technology of the swimming crab meat,using 0.05% water-soluble chitosan as the biological fresh-keeping agents are studied. The effects of TVB-N value,the total number of bacteria,TMA value,p H and sensory quality after HHP treatment are measured at different storage temperature（0 ℃,20 ℃）. The results show that adding 0.05% chitosan at 0 ℃ storage conditions the crab meat TVC had a certain degree of inhibitory effect and the total volatile basic nitrogen（TVB-N） content is inhibited. The crab meat nutrients lost a little,but the best sensory quality is kept with HHP（200 MPa） treatment.
出处
《农产品加工》
2015年第12期6-10,共5页
Farm Products Processing
基金
宁波市海洋蟹类产业科技创新团队项目(2011B81003)
浙江省青年学科带头人攀登项目(PD2013329)
关键词
梭子蟹
水溶性壳聚糖
保鲜
awimming crab
water-soluble chitosan
preservation
