摘要
采用1.0%壳聚糖浸渍黄鳝后0℃冷藏保鲜,通过TVB-N值、pH、失水率、细菌总数、硬度等在贮藏过程中的变化考察壳聚糖对黄鳝冷藏保鲜的影响。结果表明,在0℃冷藏条件下,经壳聚糖处理的黄鳝的TVB-N值、pH、失水率、细菌总数均低于空白对照组,并且明显保持了样品的硬度。
The objective was to evaluate the effect of 1. 0% chitosan solution on preservation of rice field eel during storage at 0℃ through the analysis of the changes of TVB-N,pH,water loss,TVC and firmness. The results showed that samples,treated by 1. 0% chitosan in 0℃ storage had a much lower value of TVB-N,pH,water loss and TVC. Also,the treatment had a positive effect on keeping the firmness.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第12期429-431,共3页
Science and Technology of Food Industry
关键词
黄鳝
壳聚糖
冷藏
保鲜
rice field eel
chitosan
cold storage
fresh-keeping
