速冻鲍鱼贮藏期间品质研究

为了提高冷冻鲍肉产品的品质,使其能够达到较长的保质期和食用安全性,对比臭氧结合液氮速冻工艺与传统冷冻工艺处理的鲍肉在3个月贮藏期内的TVB-N值和菌落数变化情况,并用三选一法和Wilcoxon Test法对贮后产品进行感官评定。结果表明,速冻组的TVB-N值和菌落数增加量明显小于缓冻组鲍鱼,而且感官品质更接近新鲜鲍肉,说明臭氧+液氮速冻工艺能保持鲍鱼良好的风味并达到较高食用安全性。

Study on the Quality of Frozen Abalone During Storage

The tissues of abalone treated by traditional frozen method were destroyed and the flavor was poor as the frozen time was 12 hours.In this study,the comparison of the TVB-N values and the changes of number of microbe colonies of abalone which was processed by ozone combined with liquid nitrogen frozen and the traditional frozen process during the 3 months storage,and the sensory evaluation by the Triangle different test and Wilcoxon test of the abalone products were done after storage.The results showed that the increment of TVB-N value of the frozen group and the number of colonies were less significantly than the freezing group of abalone,and closer to the quality of the fresh abalone.The abalone treated by ozone with nitrogen frozen process can maintain good flavor and a better food quality.