摘要
通过测定干贝在贮藏过程中一系列理化指标的变化,研究了4℃下贮藏时环境相对湿度对干贝品质的影响。考察的指标包括干贝的p H、色泽、挥发性盐基总氮(TVB-N)、过氧化值(POV)和硫代巴比妥酸值(TBARS)等。研究结果表明,在较低相对湿度(RH 23%和43%)下贮藏的干贝,TVB-N值、POV值和TBARS值未发生明显变化。而在较高相对湿度(RH 65%和84%)下贮藏的干贝,TVB-N值、POV值和TBARS值均显著增加,导致品质下降。干贝适宜在较低的环境相对湿度下贮藏。
A series of physical and chemical indexes of dried scallop were studied to investigate the effect of relative humidity（RH） on the quality of dried scallops during storage within 90 days at4 ℃,including water activity（aw）,p H,color change,total volatile basic nitrogen（TVB-N）,peroxide value（POV）,thiobarbituric acid reactive substances（TBARS） and microstructure of the product.The total TVB-N value,POV value,TBARS value of dried scallop stored in a lower relative humidity（RH23% and RH43%） showed insignificant changes during storage,while significantly increased when stored at higher relative humidity（RH65% and RH84%）. A lower relative humidity was thus recommended for the storage of dried scallop.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2017年第2期207-214,共8页
Journal of Food Science and Biotechnology
基金
江苏省政策引导类计划产学研合作项目(BY2016022-41)
关键词
干贝
品质
贮藏
相对湿度
dried scallop
quality
storage
relative humidity
