冷藏条件下真空包装饵块的品质变化研究  

Study on the Quality Change of Vacuum-Packed Erkuai Under Refrigeration Conditions

作　　者：张文梅 ZHANG Wenmei(Liangshan State Institute for Food and Drug Control,Xichang 615000,China)

机构地区：[1]凉山州食品药品检验所,四川西昌615000

出　　处：《食品安全导刊》2024年第11期116-118,共3页China Food Safety Magazine

摘　　要：本文研究真空包装饵块在冷藏(4℃)过程中感官、pH值、水分含量及微生物(霉菌、酵母菌菌落总数)的变化,并对其品质变化的原因进行探讨。结果初步确定饵块品质的变化主要发生在贮藏10 d后,具体表现为饵块pH值逐渐降低,微生物菌落总数不断增长,30 d时超过行业标准要求。In this paper,the sensory,pH,moisture content and microbial(total number of mold,yeast colonies)of vacuum-packed Erkuai during refrigeration(4℃)were studied,and the reasons for the quality change were discussed.The results preliminarily determined that the changes in Erkuai quality mainly occurred after 10 days of storage,which was manifested in the gradual decrease of the pH value of the Erkuai and the continuous increase of the total number of microbial colonies,which exceeded the requirements of the industry standard after 30 days.

关 键 词：饵块 冷藏 品质变化 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]