摘要
在冷藏(4℃)的条件下,将扇贝中加入茶多酚、壳聚糖和姜汁,并在单因素试验基础上进行正交试验,以挥发性盐基氮(TVB-N)、细菌总数作为评价指标,得到保鲜剂组合为姜汁添加量2%+茶多酚添加量0.6%+壳聚糖添加量3.5%,与对照组相比保鲜效果延长了3 d。
The research on scallop in refrigeration（4 ℃） under the condition of adding tea polyphenols,chitosan,ginger juice, orthogonal experiments were carried out on the basis of single factor experiment. The total volatile basic nitrogen（TVB-N）,the total number of bacteria as the evaluation index,obtained the preservatine condition is as follow 2% ginger juice ＋ 0.6% tea polyphenols ＋ 3.5% chitosan,compared to the control effect of preservation was extended for three days.
作者
闫佳
黎兴助
YAN Jia;LI Xingzhu(Hainan Tropical Oceanographic College,Sanya,Hainan 572000,Chin)
出处
《农产品加工》
2018年第6期34-35,39,共3页
Farm Products Processing
基金
海南热带海洋学院博士科研项目"提升海产品贮藏加工品质特性及安全性评价"(BHDXB201701)
关键词
姜汁
茶多酚
壳聚糖
扇贝
ginger tea
tea polyphenols
chitosan
scallop
