作　　者： ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《食品与发酵工业》 2008年第4期137-141,共5页

摘　　要： 对脆肉鲩鱼片在4种包装处理(镀冰衣+真空包装、不镀冰衣+真空包装、镀冰衣+非真空包装、不镀冰衣+非真空包装)下冻藏(-18℃)8 w过程中,理化、质构和感官品质的变化进行了研究。不同包装处理对干耗和TBA值的变化有显著影响。不同包装条件下粘着性无显著差异,而硬度、咀嚼性和回复性因受包装处理方式不同而存在显著差异。随着冻藏时间的延长。包装的条件对脆肉鲩鱼片各感官指标影响较大。与镀冰衣相比较,真空包装能更有效地防止脆肉鲩鱼片冻藏过程中理化、质构及感官品质的劣化,若在鱼片冻藏过程中采用镀冰衣与真空包装相结合的方法则能更有效地防止品质的劣化。 Changes in physicochemical parameters, TPA value, and sensory evaluation of Ctenopharyngodon idellus C. et V fillets with different packaging（ice glazing and vacuum packaging, non-ice glazing and vacuum packaging, ice glazing and non-vacuum packaging, non-ice glazing and non vacuum packaging） during frozen storage （-18℃） were investigated. Significant differences（P〈0.05） in moisture losses and TBA value were observed during storage. Non-significant differences （P〈0.05） in Adhesivenessm, and significant differences （P〈0.05） in Hardness, Chewiness and Resilience were observed. The more significant differences in sensory evaluation were observed with the prolonged time of storage. Compared to ice glazing, the loss of quality in physicochemical parameters, texture and sensory was inhibited（P〈0.05） by vacuum packaging. Combined ice glazing with vacuum packaging during the frozen storage were more effective in preventing the loss of quality.

关 键 词： 脆肉鲩 冷冻贮藏 包装

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]