海鲜沙拉不同低温贮藏过程中品质变化的研究  

Research on the Quality Changes of Seafood Salad During Different Low-temperature Storage

作　　者：李剑[1] 张伍金 李燕杰[1,2] LI Jian;ZHANG Wu-jin;LI Yan-jie(Guangdong Food and Drug Vocational College,Guangzhou 510520,China;Lingnan Normal University,Zhanjiang 524048,China)

机构地区：[1]广东食品药品职业学院,广州510520 [2]岭南师范学院,广东湛江524048

出　　处：《中国调味品》2018年第8期31-36,共6页China Condiment

基　　金：基于计算流体力学的复杂食品管网系统中生物被膜的形成与调控研究(31401591)

摘　　要：以海鲜沙拉为研究对象,分别测定其在0,4,8℃下冷藏48h的过程中,蛋白质、脂肪含量、总糖含量、脂肪氧化TBA和细菌总数对其品质变化的影响。结果表明:在冷藏48h过程中,蛋白质含量和脂肪含量均在不断减少;总糖含量呈现先减少后增加再减少的趋势,但总体变化不明显;TBA值逐渐增加;细菌总数lg对数不断增长,增长速率不断加大,最后细菌总数指数达到10~6。由蛋白质、脂肪、总糖、TBA值和细菌总数变化趋势得知,海鲜沙拉在低温贮藏过程中,品质逐渐变差,宜在48h内食用完毕,较0℃的低温贮藏效果最佳。Take the seafood salad as the study subject,separately determinate the changes of protein,fat,total sugar,TBA and total bacteria which affect the quality changes of seafood salad during the storage of 48 hunder 0,4,8 ℃.The results show that both protein content and fat content decrease during 48 hrefrigerated storage period,the total sugar content decreases firstly and then increases and decreases finally,but the overall change is not significant.The TBA value gradually increases,the total number of lg bacteria increases continuously,the growth rate continues to increase,and the final bacterial count reaches 10~6.From the changing trend of protein,fat,total sugar,TBA value and total bacteria,it is found that the quality of seafood salad gradually deteriorates during low-temperature storage,and it should be consumed within 48 h,compared with the best storage effect at 0 ℃.

关 键 词：冷藏 蛋白质 脂肪 总糖 细菌总数 TBA 品质 

分 类 号：TS205.7[轻工技术与工程—食品科学]