摘要
采用微波处理鲫鱼,然后将处理好的鲫鱼冷藏在3℃和10℃,以其细菌菌落数、pH、感官值、TVBN值、TBA值变化,研究微波的保鲜效果。结果表明:经超声波处理,对鱼的保鲜期有所延长,3℃时功率为300 W、时间为30 s微波处理鲫鱼,可保藏16 d。10℃时功率为300 W、时间为45 s微波处理鲫鱼可保藏9 d。
Carassius auratus was treated with microwave,then stored under 3℃and 10℃.Germs,pH,sensory index, TVBN index, TBA index was measured to evaluated the fresh-keeping effect. It was proved that Fish was treated with microwave,the fish can be preserved longer . At the temperature of 3℃,the fresh period of the fish can be prolonged 16 days under Power 300 W, Time:30 s;At the temperature of 10℃, the fresh period of the fish can be prolonged 9 days under Power 300 W , Time:45 s.
出处
《食品研究与开发》
CAS
北大核心
2013年第24期258-262,共5页
Food Research and Development
关键词
鲫鱼
微波
保鲜
Carassius auratus
microwave
fresh preservation
