| 气调包装结合紫外线预处理保鲜施氏鲟鱼片 |
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| 引用本文： | 柯范生,陈丽娇,刘扬,林震山.气调包装结合紫外线预处理保鲜施氏鲟鱼片[J].福建农林大学学报(自然科学版),2009,38(6). |
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| 作者姓名： | 柯范生 陈丽娇 刘扬 林震山 |
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| 作者单位： | 福建农林大学食品科学学院,福建,福州,350002;福建省农副产品保鲜技术开发基地,福建,福州,350002 |
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| 基金项目： | 福建省科技厅资助项目 |
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| 摘 要： | 为延长施氏鲟鱼片的保鲜期,以未经过紫外线照射预处理的鲟鱼片进行气调包装(MAP)保鲜作为对照组,研究鲟鱼片经紫外线预处理5、10和15 min后进行MAP的保鲜效果.结果表明,鲟鱼片经紫外线处理10 min可以杀灭其表面98%的原始细菌,再用50%CO2+10%O2+40%N2进行MAP,在1℃、(92±3)%相对湿度下贮藏,可抑制pH和总挥发性盐基氮(TVB-N)含量的增加,鲟鱼片的贮藏期达到28 d,与对照组相比延长了4-6 d,但贮藏后期紫外线处理组鲟鱼片的感官品质略有降低.
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| 关 键 词： | 鲟鱼 气调保鲜 紫外线 |
The fresh-keeping technology for Acipenser schrenckii fillets by modified a tmosphere packaging combined with ultraviolet radiation |
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| KE Fan-sheng,CHEN Li-jiao,LIU Yang,LIN Zhen-shan.The fresh-keeping technology for Acipenser schrenckii fillets by modified a tmosphere packaging combined with ultraviolet radiation[J].Journal of Fujian Agricultural and Forestry University,2009,38(6). |
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| Authors: | KE Fan-sheng CHEN Li-jiao LIU Yang LIN Zhen-shan |
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| Institution: | KE Fan-sheng,CHEN Li-jiao,LIU Yang,LIN Zhen-shan(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China,Preservation Experimention Station for Agricultural Products,China) |
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| Abstract: | To extend the freshness period of Acipenser schrenckii fillets,compared with the control group,the effects of ultraviolet radiation for 5,10,or 15 min on the freshness period of A.schrenckii fillets were studied.This test indicated that modified atmosphere packaging(MAP) combined with ultraviolet radiation for 10 minutes could kill 98 percent of original bacteria on the surface of A.schrenckii fillets,and effectively buffered the changes of pH and total volatile basic nitrogen(TVB-N) value.Stored under the ... |
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| Keywords: | Acipenser schrenckii modified atmosphere packaging ultraviolet rays |
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