食品科学 ›› 2003, Vol. 24 ›› Issue (1): 135-139.

• 包装贮运 • 上一篇    下一篇

减菌化预处理对鲜鱼冷藏保鲜的影响

 陈艳, 卢晓黎, 雷鸣, 阎志农   

  1. 四川大学轻纺与食品学院,四川省绿色食品发展中心
  • 出版日期:2003-01-15 发布日期:2011-12-13

The Influence of Reducing the Bacteria to Keep the Fish Fresh

 CHEN  Yan, LU  Xiao-Li, LEI  Ming, YAN  Zhi-Nong   

  • Online:2003-01-15 Published:2011-12-13

摘要: 用酒精消毒,远红外线脱水、紫外线减菌、真空包装作为预处理因子,对鲜活鲫鱼宰杀后进行减菌处理,然后在4℃下冷藏保鲜,贮藏期内通过感官评定,pH值、TVBN含量、细菌总数的测定,结果表明这四个预处理因子的协同作用对延长鲫鱼的保鲜期有明显的效果。酒精消毒后在40℃下远红外脱水10min,紫外线杀菌20min,再进行真空包装冷藏,可以使鲫鱼的保鲜期延长至14d。

关键词: 酒精消毒, 远红外线脱水, 紫外线杀菌, 真空包装, 低温冷藏

Abstract: As stetilization factor with alcohol disinfects,far -infrared -ray dehydration,ultraviolet -ray steril-ization,vacuumpackaging,dealing with the fresh fish that slau ghtered,then keeping themfresh under the con di-tion of 4℃.Evaluate through the sense organ,pHvalue,content of nitrogen of base of salt of volatility,totalamount of bacteria while storing,the result indicates that four facto rs in coordination with their own fun ction for lengthening the freshness periodofblackcarphaveobvious effect.Alcoholdisinfects,thendehydrate10minwith far -infrared -ray under the termof 40℃,sterilize 20min with ultraviolet -r ay after dehydration,and carry on vacuumpackaging and refrigerate,thus the freshness of the black carp e xtends to 14days.

Key words: alcohol disinfects, far -infrared -ray dehydration, ultraviolet -ray s terilization, vacuumpackag-ing, refrigerating in lowtemperature