鲜湿鱼面冰温气调保鲜研究  

Research on the preservation technology of the fresh fish noodles

作　　者：杨杰静[1,2] 李贤[1,2] 刘友明[1,2] 赵思明[1,2] 熊善柏[1,2] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070 [2]国家大宗淡水鱼加工技术研发分中心,湖北武汉430070

出　　处：《食品工业科技》2012年第10期336-339,共4页Science and Technology of Food Industry

基　　金：现代农业产业技术体系专项资金(CARS-46-23)

摘　　要：以鲜湿鱼面为原料,经臭氧减菌处理,研究臭氧减菌处理和包装贮藏条件对鲜湿鱼面贮藏品质的影响,以确定鲜湿鱼面臭氧减菌处理及包装贮藏的最佳条件。结果表明,臭氧通气量为6L/min,通气20min后再减菌处理10min,减菌效果最佳。在最佳减菌处理条件下,100%CO2包装的鲜湿鱼面于冰温下(-0.8℃)储藏品质变化缓慢,货架期最长,可达22d。Fresh fish noodles were used as the materials to investigate the effect of treatment with ozone sterilization and inflatable packaging of different proportion of N2 and CO2 on sterilization rate of the noodles to determine the best parameters.Results indicated that the optimal ozone treatment parameters were ventilation of 6L/min for 20 min then sterilizing for 10min.Under the conditions,the shelf life of noodles treated by 100%CO2 in the package was 22d at-0.8℃.

关 键 词：鲜湿鱼面 臭氧 充气包装 冰温贮藏 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]