鲜姜汁在基围虾防腐保鲜中的应用研究  

Application research of ginger juice in fresh-keeping preservation of greasyback shrimp

作　　者：翟欢[1] 何余梁[1] 熊海燕[1] 

机构地区：[1]武汉软件工程职业学院环化系,武汉430205

出　　处：《食品工程》2011年第1期46-48,共3页Food Engineering

摘　　要：通过实验证明,生姜具有一定的防腐保鲜效果。通过L9(33)正交试验,以质量分数50%、25%、5%鲜姜汁浸泡基围虾,于25℃、15℃、5℃三种条件下贮存,选三个时间3 h、28 h、53 h观察感官变化情况,检测细菌总数变化情况,得到的结论是姜汁质量分数为25%,采用低温、短时保鲜,基围虾的品质较好。Experiments testified that the fresh ginger has preservative effect.By orthogonal experimen,choosing 50%（w/w）,25%（w/w）,and5%（w/w） of fresh ginger juice to soak the greasyback shrimp and stored at 25 ℃、 15 ℃、 5 ℃ separately.The sensory analysis was obtained and the changing of bacteria amount were detected at 3 h,28 h,and 53 h.The optimum conditions for greasyback shrimp preservation were： chose 25 %（w/w） of fresh ginger juice,greasyback shrimp stored at low temperature for a short time.

关 键 词：鲜姜汁 基围虾 防腐保鲜 

分 类 号：TS254.55[轻工技术与工程—水产品加工及贮藏工程]