减压贮藏保鲜技术对水产品保鲜效果的研究  

Research on the effect of hypobaric storage on fresh-keeping of aquatic products

作　　者：段跃斌 于治文 DUAN Yuebin;YU Zhiwen(Hisense(Shandong)Refrigerator Co.,Ltd.Qingdao 266000)

机构地区：[1]海信(山东)冰箱有限公司,山东青岛266000

出　　处：《家电科技》2021年第2期58-62,共5页Journal of Appliance Science & Technology

摘　　要：为评估减压贮藏保鲜技术对水产品的保鲜效果。选取了金枪鱼、鲟鱼、海参、龙虾和鲍鱼5种水产品评估其减压贮藏条件(压力设置:80 kPa)和普通贮藏条件下的汁液流失率变化,再选取金枪鱼对其质构、色差、菌落总数、TVB-N、电镜和光镜进行评估。在减压贮藏条件下5种水产品的汁液流失率均较低,其中对抑制海参汁液流失率升高最显著,减压贮藏7天比普通冰箱贮藏低7倍,且对金枪鱼有较好的保鲜效果,可延缓金枪鱼菌落总数、TVB-N值的增长,延长4天的保鲜期,电镜和光镜结果一致可延长2天的保鲜期。研究表明减压贮藏保鲜技术对水产品可以起到较好的保鲜效果。Evaluate the fresh-keeping effect of hypobaric storage on aquatic products. Five aquatic products of tuna, sturgeon, sea cucumber, lobster and abalone were used to evaluate the changes in weight loss under reduced pressure storage conditions(set pressure at 80 kPa) and normal storage conditions. Then selected tuna to evaluate its texture, chromatic aberration, colonies number, TVB-N, electron microscope and light microscope. Under hypobaric storage, the weight loss rate of the five aquatic products is relatively low. Among them, the increase in the rate of inhibiting sea cucumber weight loss is the most significant. The hypobaric storage for 7 days is 7 times lower than that of ordinary refrigerator storage. It has better preservation effect on tuna. The hypobaric storage can delay the growth of the colonies number and TVB-N value, and extend the preservation period of 4 days. The same results of electron microscopy and light microscopy can extend the preservation period of 2 days. Prove that hypobaric storage can have a better preservation effect on aquatic products.

关 键 词：减压贮藏 保鲜技术 水产品 

分 类 号：TM925.01[电气工程—电力电子与电力传动]