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《Fishery Modernization》 2011-02
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Effect of the super-chilling compound preservatives on freshness and texture changes of olive flounder

LI Hui,GAO Xin,LIU Lian-feng,YANG Bo-feng,HAN Fang,XU Jia-chao (College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China)  
In the present study,we served the effects of super-chilling combined with preservatives on properties of olive flounder,Paralichthys olivaceus.Changes of pH value,K value,TVB-N,and total number of bacteria,combined with rheological properties(sensory scores,tissue structure,and rupture strength) of olive flounder were determined.The results showed that it is dramatically that the condition of super-chilling combined with preservatives could decrease the rising velocity of pH value,K value,TVB-N,and total number of bacteria.As the storage time extend,super-chilling combined with preservatives could more effectively inhibit texture changes than only during controlled freezing point,and also as the effects on rupture strength changes and sensory scores.Compared with the controlled freezing point,super-chilling combined with preservative can extend the shelf life of samples about 10 days.It is suggested that super-chilling combined with preservatives provide a promising technique for keeping freshness of olive flounder and extending the shelf life.
【Fund】: 新世纪人才计划(NCET-07-0779);; 国家自然科学基金(31071631);; 山东省科技攻关计划项目(2008GG1005008)
【CateGory Index】: S983
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