机构地区: 广东轻工职业技术学院食品与生物工程系
出 处: 《食品研究与开发》 2011年第6期141-145,共5页
摘 要: 以鲶鱼为原料,对加工的鲶鱼食用肉粉采用聚乙烯包装袋密封包装,分别置于(37±1)℃、(20±1)℃和0℃~4℃温度下贮藏。通过测定其感官性状、理化指标和微生物指标的变化来判定其保质期。结果表明:鲶鱼食用肉粉在(37±1)℃和(20±1)℃贮藏温度下,其感官性状发生了明显的变化,如色泽变黄,冲调性下降,从而使其商品利用价值降低。在3种温度的贮藏期间,其酸价、挥发性盐基氮、TBARS值、pH以及菌落总数和大肠菌群均呈上升趋势,且这些理化指标和微生物指标的变化速度与贮藏温度呈正相关。在(37±1)℃温度条件下贮藏,产品的保质期只能达到2周,(20±1)℃贮藏,产品保质期可以延长到3周,而0℃~4℃贮藏,保质期可以达到4周,实验整体说明加工的鲶鱼食用肉粉保质期较短,需要采用进一步的措施延长其保质期。 The catfish powder packaged and stored separately in(37±1) ℃,(20±1) ℃ and 0 ℃-4 ℃ was measured the changes of it's sense properties,physical chemical properties and microorganism indexes.By those changes we get the catfish powder's preservation valuable time table.The results as: in(37±1) ℃ preservation condition,catfish powder's sense properties change obviously that resuce it's value in merchandise,for example yellowish and decreased solubility.In the storage time,all marked indexes as acid degree,TVB-N,TBARS,pH,bacterium and coliform increased as the storage temperature rising.The preservation time can only get two weeks in(37±1) ℃ storage condition,and 3 weeks in(20±1) ℃,4 weeks in 0 ℃-4 ℃.The preservation time relatively short compared to market requirement,this produced a further continue research as needed.