摘要
采用高压静电场处理鲜鱼,然后将处理好的鲜鱼冷藏在3℃和10℃,以其细菌茵落数、pH值和感观变化,研究其的保鲜效果。结果表明:经高压静电场处理,对鱼的保鲜期有所延长,在3℃保藏下,用电压25 kV、作用时间20 min能使鱼的保鲜期延长8 d,在10℃藏下,电压作用时间10 min能使鱼的保鲜期延长6 d。
Fish samples were treated with high voltage electric field and then stored at 3 ℃ and 10 ℃. Bacterial count, pH and sensory index were measured to evaluate its flesh-keeping effect. It was proved that, the fish treated by high voltage electric field can be preserved longer than that without treatment. The flesh period of the fish preserved at 3℃ can be prolonged by 8 days under the following treatment conditions： voltage 5 kV and time 20 minutes. At 10 ℃, the flesh period of the fish can be prolonged by 6 days after treatment at voltage 25 KV and time 20 minutes.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第5期499-501,498,共4页
Modern Food Science and Technology
关键词
淡水鱼
保鲜
高压静电场
freshwater
fresh
preservation
high voltage electric field
