摘要
即食海蜇在包装前需用含有添加剂的浸泡液浸泡，不同pH的浸泡液会影响海蜇的pH，从而影响海蜇的贮藏品质。通过以感官评分、汁液流失率、海蜇pH为指标，研究不同pH的浸泡液对海蜇品质的影响。结果表明，采用pH5．2~5．4的浸泡液，能使海蜇在贮藏过程中pH逐渐稳定在4．8~5．1之间，海蜇处于该pH条件下能保持较好的产品质量。添加填充液包装的海蜇，在贮藏过程中海蜇与填充液之间有一个pH平衡的过程，使海蜇的最终pH略高于真空包装的海蜇，有利于产品质量的保持。
Desalted jellyfish was soaked with food additive before package.The pH of the additive solution could change the pH of desalted jellyfish.The effect of pH on storage quality of desalted jellyfish was evaluated in this research,using sensory evaluation, juice wastage rate and pH as indexes.The results showed that the pH of desalted jellyfish was between 4.8 and 5.1 after soaking in additive solution which pH was 5.2 to 5.4.The quality of desalted jellyfish was best in the pH.The pH of desalted jellyfish packed with additive solution was a little more than vacuum-packed desalted jellyfish for the pH balance between desalted jellyfish and additive solution.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第5期319-321,共3页
Science and Technology of Food Industry
基金
中央级公益性科研院所基本科研业务费专项资金(中国水产科学研究院南海水产研究所)资助项目(2013YD01)
广东省农业标准化研究项目(201208)
关键词
即食海蜇
PH
汁液流失率
真空包装
填充液包装
desalted jellyfish
pH
juice wastage rate
vacuum- packed
packed with additive solution
