摘要
在不同贮藏温度下,利用ColorQuest XE(色差仪)对真空包装的不同烟熏鱿鱼样品进行色泽变化检测与分析。结果表明:烟熏鱿鱼样品贮藏温度越低,色值和色差值总体变化越小,并且变化都发生在贮藏前期,半成品样品在-18℃冷冻条件下,基本不发生变化;烟熏鱿鱼成品在常温下,变化也不明显。
At different storage temperature, the smoked squid＇s color change under vacuum packaging has been detected and analyzed by ColorQuest XE （chromatic meter）. The results showed that the lower the storage temperature is lower, the little the color changed. All the color changes are happened during the early storage. No color changes if Semi-finished products stored at -18 ℃. Final smoked squid products also showed no obvious change at room temperature.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2011年第2期214-217,共4页
Food and Fermentation Industries
基金
浙江省水产品加工产业创新团队(2009R50031-17)
关键词
烟熏鱿鱼
贮藏温度
色泽
色差
smoked squid, storage temperature, color, chromatism
