3种保鲜技术对大陈黄鱼冰藏期品质的影响  

Effects of Three Preservation Techniques on the Quality of Pseudosciaena crocea during Ice Storage

作　　者：卢亭 周俊 黄琳 LU Ting;ZHOU Jun;HUANG Lin(Taizhou Food Inspection and Testing Center,Taizhou 318000,China;Jiaojiang Branch of Taizhou Municipal Bureau of Ecological Environment,Taizhou 318000,China)

机构地区：[1]台州市食品检验检测中心,浙江台州318000 [2]台州市生态环境局椒江分局,浙江台州318000

出　　处：《现代食品》2022年第22期75-80,共6页Modern Food

基　　金：台州市科技计划项目(20ny05)。

摘　　要：本文比较了3种保鲜技术对大陈黄鱼品质、货架期的影响。结果表明,3种保鲜技术均能显著提高保鲜效果,其中真空包装组、真空-复配组处理效果最佳,能显著延缓过氧化值、TVB-N、游离氨及腐胺含量的升高,同时延缓鱼肉的弹性以及肌肉纤维变化,有效提高大陈黄鱼的抗氧化能力。The effects of three preservation techniques on the quality and shelf life of Dachen Pseudosciaena crocea were compared in this paper.The results showed that the three fresh-keeping techniques could significantly improve the fresh-keeping effect,among which the vacuum packaging group and the vacuum compound group had the best effect,which could significantly delay the increase of peroxide value,TVB-N,free ammonia and putrescine content,and at the same time delay the elasticity of fish meat and the change of muscle fiber,and effectively improve the antioxidant capacity of the Dachen Pseudosciaena crocea.

关 键 词：黄鱼 保鲜技术 冰藏 腐胺 

分 类 号：S984[农业科学—捕捞与储运]