作　　者： ; ; ; ;

机构地区： 韶关学院英东食品科学与工程学院

出　　处： 《食品工业科技》 2013年第5期321-324,329,共5页

摘　　要： 为研究冰温冷藏温度对气调包装鱼糜制品(鱼丸)品质的影响,分别以-2℃冰温、0、3℃冷藏气调包装鱼丸,测定了鱼丸的菌落总数、TVB-N值、pH、感官和质构等品质的变化。结果表明:在-2℃冰温条件下,气调包装鱼丸的细菌受到更好地抑制,其TVB-N值、pH、感官、质构等品质指标均优于0、3℃冷藏下的鱼丸。-2℃冰温、0、3℃冷藏对鱼丸品质的保鲜效果优劣依次为-2℃>0℃>3℃,对应货架期分别为35、21、14d。-2℃的冰温结合气调包装对鱼丸有较好的保鲜效果;与3℃的冷藏条件相比,冰温能够更好地维持气调包装鱼丸的品质,从而延长其货架期。 The effects of different ice-temperature and cold preservation conditions（-2,0 and 3%）on the quality of surimi-based product with modified atmosphere packaging （MAP）were investigated. Under different storage conditions,the changes of aerobic plate count, pH,TVB-N value, sensory and texture index were determined.The fish ball stored at-2℃ showed a better quality than that stored at 0cc and 3℃ in aerobic plate count,pH,TVB-N value,sensory and texture index.The shelf life of the MAP fish ball were 35d at-2℃,2ld at 0℃ and 14d at 3℃.It was indicated that the ice-temperature had an advantage of maintaining the quality and extending the shelf-life of MAP fish balls.

关 键 词： 冰温 气调 冷藏 鱼糜制品 品质

领　　域： [轻工技术与工程] [轻工技术与工程]