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《Fisheries Science》 2009-08
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Effects of Vacuum Packaging on Freshness of Large Yellow Croaker Psedosciaena crocea under Ice-temperature Condition

WANG Zhen-zhen,DONG Shi-yuan,LIU Zun-ying,ZHANG Wen-ting,NIU Bao-wei,ZENG Ming-yong(College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China)  
The quality changes were studied in large yellow croaker Psedosciaena crocea with vacuum-package and air-package stored at controlled ice-temperature(-1.0±0.3) ℃.The feasibility of the croaker stored at controlled freezing-point storage with different packing ways was discussed by analyzing and comparing the changes in sensory assessment,physical-chemical properties and microbiological specifications.The results showed that the storage time were increased by 6~7 days with vacuum-package at ice-temperature with good quality.The total number of bacteria and the productions of TVB-N and TBARS were inhibited during the storage with vacuum-package at ice-temperature.In conclusion,vacuum packaging under ice-temperature condition prolongs the preservation time and keeps the good quality.
【Fund】: 国家“十一五”科技支撑计划项目(2006BAD30B01)
【CateGory Index】: TS254.4
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