微冻气调保鲜对毛蚶品质的影响  

Effect of partial-frozen temperature controlled atmosphere fresh-keeping on quality of Scapharca subcrenata

作　　者：李丽娜[1] 张海莲[1] 刘红英[1] 

机构地区：[1]河北农业大学海洋学院,秦皇岛066003

出　　处：《食品科技》2013年第1期37-40,45,共5页Food Science and Technology

基　　金：国家海洋局海洋公益性行业科研专项经费项目(2012418031)

摘　　要：以毛蚶为研究对象,在-3℃微冻条件下采用气调方式进行毛蚶的保鲜实验,探讨其在保鲜过程中pH值、挥发性盐基氮、硫代巴比妥酸、Ca2+-ATP酶活性、游离脂肪酸及细菌总数的变化,以期找到较好的保鲜方法。结果表明:在微冻-3℃时采用60%N2:40%CO2并配合生物保鲜剂对毛蚶的保鲜效果最佳,毛蚶在保藏期间未超过鲜度耐受限达25d之久,比空白组延长15d。The study based on Scapharca subcrenat, using controlled atmosphere fresh-keeping way to conduct the fresh-keeping experiment of Scapharca subcrenat at temperature of -3 ℃, researching the change of pH, total volatile basic nitrogen （TVB-N）, thiobarbituric acid （TBA） values, Ca 2＋ -ATPase activity, free fatty acid values and bacterial counts to find the best way of fresh-keeping. The result shows that the sample packaged with 60%N 2 ：40%CO 2 combination with biological agent of fresh-keeping stored at -3 ℃ was still in the freshness range and the shelf-life could be extended to 25 days, which was 15 days longer than that of the blank.

关 键 词：毛蚶 微冻 气调 保鲜 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]