摘要
本文报告了常温下Op -Ca保鲜剂对鲅鱼 (scomberomorusniphous)的保鲜效果。用 0 .0 5%的Op -Ca保鲜剂溶液浸泡鲅鱼 30min后在常温 ( 2 3℃ )下贮藏 ,通过感官评价和细菌总数、T -VBN值等鲜度指标的测定 ,发现该保鲜剂对常温下的鲅鱼有较好的保鲜效果 ,能够延长常温下鲅鱼的保鲜期 2天以上。
The effects of Op-Ca freshness-keeping agent on preservation of Spanish mackerel (scomberomorus niphous) under ambient temperature (23℃) were studied. By measuring count of total bacteria number, T-VBN value and sensory assessment, We found that Op-Ca freshness-keeping agent can put off the freshness-keeping time of Spanish mackerel at ambient temperature (23℃) for two days at least. Key Word scomberomorus niphous, Op-Ca freshness-keeping agent, Sensory assessment,Count of total bacteria number, T-VBN value
出处
《制冷学报》
CAS
CSCD
北大核心
2001年第2期37-39,共3页
Journal of Refrigeration
