文章摘要
吴成业,刘智禹,张曼琦,吴万晖,林情员.鱼类镀膜保鲜技术研究[J].上海海洋大学学报,2000,(4):339-343
鱼类镀膜保鲜技术研究
Research on alginate coating to keep fish freshness
  修订日期:2000-06-27
DOI:
中文关键词: 鱼类 镀膜 保鲜技术 细菌总数 感官指标
英文关键词: fish,Ca alginate coating,keeping fish freshness
基金项目:厦门市水产科研重点资助项目(98-卯)
吴成业  刘智禹  张曼琦  吴万晖  林情员
[1]福建省水产研究所,福建厦门 [2]厦门市水产局,福建厦门
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中文摘要:
      以褐藻酸钙膜为主要镀膜材料,通过对石斑鱼、平鲷、真鲷、七星鲈、大黄鱼等几种鱼类在保鲜过程中鲜度指标K值、TMA、VB-N及鱼体中细菌总数、感官指标的分析测定,研究了镀膜保鲜技术在这几种鱼类中的应用效果。研究发现,经镀膜的鱼在同等条件的保鲜过程中细菌总数远低于未镀膜的鱼,各项鲜度指标、感官指标也均明显优于未镀膜的鱼,采用镀膜保鲜技术有助利延长鱼类的保质期限、其保质期可延长4~5天。
英文摘要:
      Calcium alginate was coated on fishes of grouper, flat bream, genuine porgy, Japanese seabass, greater yellow croaker, etc to extend their storage life in ice box. The chemical and physical indexes of freshness such as K value, TMA (trimethyl amine), VB N (volatile base nitrogen), total counts of bacteria, and sensory evaluation were measered to record the storage life of fishes in ice. The experimental results showed that under the same storage conditions, the keeping quality of samples with Ca alginate film coated was much superior to those with no film coated, and also the low counts of bacteria were found in the coated samples. It is indicated that the Ca alginate coating can be used to extend the storage life of fishes for 4 5 days.
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