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中国精品科技期刊2020
张强, 胡维岗, 金新文. 新疆白斑狗鱼微冻保鲜的研究[J]. 食品工业科技, 2015, (17): 335-338. DOI: 10.13386/j.issn1002-0306.2015.17.060
引用本文: 张强, 胡维岗, 金新文. 新疆白斑狗鱼微冻保鲜的研究[J]. 食品工业科技, 2015, (17): 335-338. DOI: 10.13386/j.issn1002-0306.2015.17.060
ZHANG Qiang, HU Wei-gang, JIN Xin-wen. Study on fresh- keeping method of Xinjiang pike with partial freezing[J]. Science and Technology of Food Industry, 2015, (17): 335-338. DOI: 10.13386/j.issn1002-0306.2015.17.060
Citation: ZHANG Qiang, HU Wei-gang, JIN Xin-wen. Study on fresh- keeping method of Xinjiang pike with partial freezing[J]. Science and Technology of Food Industry, 2015, (17): 335-338. DOI: 10.13386/j.issn1002-0306.2015.17.060

新疆白斑狗鱼微冻保鲜的研究

Study on fresh- keeping method of Xinjiang pike with partial freezing

  • 摘要: 将鱼分别用一氧化碳致死和鱼自然死亡方式处理,并将鱼用不同的速度冷冻,对鱼的僵硬期变化、失水率、TVB-N和p H等进行比较分析,评价白斑狗鱼在微冻条件下的保鲜效果。结果表明:相比白斑狗鱼的自然死亡,将鱼用一氧化碳致死僵硬期能够推迟约120 min。白斑狗鱼的冰点为-2.5℃,微冻温度可确定为-4-5℃;缓慢冷冻的鱼比超低温快速冷冻的鱼失水率少约2.4%,将鱼用一氧化碳致死,并在-5℃下贮藏能够长时间的保持鱼的新鲜度,第21 d时TVB-N<15 mg/100 g,第27 d时TVB-N<35 mg/100 g。 

     

    Abstract: The pikes were lethaled by carbon monoxide and were dead in normal,and were frozen in different speed.By analyzing and comparing the changes of hardness period,moisture disappearing rate,TVB- N,p H and so on,the feasibility of pike which had been storage in partial freezing environment was discussed.Results: When the pike were lethaled by carbon monoxide,the hardness period of fish was postponed more about 120 min than which were dead in normal.Pike's fish freezing point is about-2.5 ℃,so the partial freezing temperature could be identified as-4~-5 ℃.When the pikes were frozen slowly,the moisture disappearing rate was less about 2.4% than which were frozen rapidly.The pikes were lethaled by carbon monoxide and stored in-5 ℃,the freshness of fish could be kept well for a long time.In the 21 th day,the TVB- N of fish was less than 15 mg /100 g,and which was still less than 35 mg /100 g in the 27 th day.

     

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