作　　者： ; ;

机构地区： 大连水产学院

出　　处： 《大连水产学院学报》 1997年第2期37-42,共6页

摘　　要： 采用不同组成的海藻酸钠复合膜剂对带鱼块、虾仁、扇贝柱进行涂膜处理，经冻结后于－１８℃冷藏。定期取样测定其挥发性盐基氮（ＴＶＢ－Ｎ）值、硫代巴比妥酸值（ＴＢＡ）、冷藏干耗率、物料解冻时的汁液流失量及煮汁率。 Clean hairtail, shrimp meats and scallop meats were coated with sodium alginate composite material and stored at -18℃. TVB N value, TBA value, dehydration rate, thawing waste, cook drip were measured after being stored a period of time. The result of experiment is that effect of preservation of sodium alginate composite film is better than that of ice glazing.

关 键 词： 鱼 虾 贝类 涂膜 保鲜 海藻酸钠

领　　域： [轻工技术与工程] [轻工技术与工程]