食品科学 ›› 2000, Vol. 21 ›› Issue (11): 59-61.
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娄永江, 王杨, 杨文鸽
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LOU Yong-Jiang, WANG Yang, YANG Wen-Ge
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摘要: 采用不同浸渍液浸渍带鱼段,冻结合冷藏于-18℃环境中,定期测定其K值、TVB-N值和TBA值。结果表明,5种保鲜剂配方均有保鲜作用,尤以茶多酚与植酸的复合保鲜剂保鲜效果最佳,经8个月贮藏TBA高峰才到达,此时的K值及TVB-N值仅为30.9%和14.2mg/100g。
关键词: 带鱼, 保鲜, 茶多酚
Abstract: Taking frozen dressed belt fish as the studying objet, this article mainly discussed the preserving effects of different preservatives.K value,TVB-N value and TBA value were determined after being stored a period of time..The results indicated that all preservatives were effective ,while the compound preservative E had the best efficacy.After eight months storage,Its TBA value just reached the peak,and its K value and TVB-N value came up to be 30.9% and 14.2mg/kg respectively.
Key words: Trichiurus haumela Preservation Tea polyphen
娄永江, 王杨, 杨文鸽. 单冻带鱼保鲜技术研究[J]. 食品科学, 2000, 21(11): 59-61.
LOU Yong-Jiang, WANG Yang, YANG Wen-Ge. [J]. FOOD SCIENCE, 2000, 21(11): 59-61.
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