冰箱亚冷冻保鲜技术研究

Research on Sub-freezing Preservation Technology of Refrigerator

本文研究了普通冷冻-18℃和恒温亚冷冻-6℃、-9℃和-12℃对比保鲜效果,从食品感官、色泽、肌红蛋白含量和汁液流失率指标分析,实验7天后,恒温亚冷冻-6℃、-9℃和-12℃的保鲜效果明显优于普通冷冻-18℃。

In this paper, we studied the preservation of ordinary frozen-18 ℃ and stable temperature and subfreezing-6 ℃,-9 ℃ and-12 ℃. From the analysis of food sensory, color, myoglobin content and juice loss rate index, after 7 days of experiment. The fresh-keeping effect of freezing atstable temperature-6 ℃,-9 ℃ and-12 ℃ is obviously better than that of ordinary freezing at-18 ℃.