摘要
通过感官评定、微生物和生化指标的分析,评价了贮藏温度和时间对中国对虾鲜度的影响。降低温度能有效地延长中国对虾的贮藏期,但也会降低其鲜度和损失营养成分。在10、5、0℃3种贮藏温度条件下,TVBN值均随着贮藏时间的延长而增加,TVBN≤0.26mg/g为可食用的极限值。
Assessment of the influences of store-up temperature and freshness of Penaeus （Fennerpopenaeus） Orientals through the sensory evaluation and the analysis of microorganism and biochemistry index was introduced. The result showed that even lowering the storage temperature could extend the shelf life of Penaeus（Fennerpopenaeus） Orientals, it reduced the freshness and its nutritional compositions. TVBN increased with the three different storage temperatures. K value was the index of the freshness and 0.26 mg/g was the limitation of edible penaeus.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第8期122-124,共3页
Food and Fermentation Industries
