作　　者： ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《食品工业科技》 2012年第9期398-401,共4页

摘　　要： 利用低温结合壳聚糖成膜处理脆肉鲩鱼片,分析冷藏过程中鱼片的理化及微生物等指标的变化。结果发现,在0℃贮藏条件下壳聚糖成膜处理后鱼片的pH、T-VBN值、TVB值、细菌总数增加较少,红肉a*值、白肉L值下降减少,汁液流失率减少;且不同浓度和分子量处理鱼片的效果不同,高浓度及高分子量的壳聚糖有利于低温条件下贮藏鱼片持水性、颜色等性质的保持,并降低鱼片的溃败,延长贮藏期。 Chitosan coating and chilling treatments were applied to preserve crisped grass carp fillets.Physi-chemical and bacterial changes in fillets during storage were investigated.The results demonstrated that,when the fillets were coated with chitosan film and stored at 0℃,the pH,T-VBN,TVB and total bacterial count enhanced slowly.Meanwhile,a＊ value of dark muscle,L value of white muscle and dropping rate of fillets all decreased.Chitosan of higher concentration and larger molecular weight could keep higher water holding capacity and colour of fillets,decrease the degradation of fillets,and prolong the shelf life.

关 键 词： 脆肉鲩 低温 壳聚糖膜 保鲜

领　　域： [轻工技术与工程] [轻工技术与工程]