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《Marine Fisheries》 2010-02
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Study on freshness variation and shelf life of cultured Cyprinus carpio during chilled storage

ZHANG Xiao-wei1,2,XU Zhong1,YANG Xian-shi1,GUO Quan-you1,LI Xue-ying1 (1.East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200090,China;2.Food Science Department of Dalian Fisheries College,Dalian 116023,China)  
The freshness variation and shelf life of cultured Carp(Cyprinus carpio) stored aerobically at 0 ℃(in ice),5 ℃,10 ℃ and 15 ℃ were studied through sensory,chemical and microbiological indicators.And the consistency between the numbers of total viable counts,Psychrobacter,Pseudomonas,total volatile base nitrogen and sensory freshness were further discussed.Results showed that the high quality life of carp stored aerobically at 0 ℃,5 ℃,10 ℃ and 15 ℃ were 426 hours,189 hours,95 hours and 58 hours,respectively and the shelf life were 713 hours,382 hours,146 hours and 87 hours,respectively.Under those four temperature conditions,at the end of high quality life and the end of shelf life,the average logarithm counts of total aerobic bacteria were 6.63±0.45 lg cfu/g and 7.18±0.29 lg cfu/g,Pseudomonas were 5.69±0.75 lg cfu/g and 6.50±0.33 lg cfu/g,respectively.The average value of TVBN were 9.90±0.52 mg/100 g and 20.52±0.34 mg/100 g,respectively.There were no significant differences(P0.05) among TVC,Pseudomonas and TVBN values at the four temperatures.Results showed that the freshness indicators of TVC,Pseudomonas and TVBN values for cultured Carp during chilled storage had good conformity with sensory evaluation.
【Fund】: 国家自然科学基金项目(30771675);; 中央级公益性科研院所基本科研业务费专项资金(中国水产科学研究院东海水产研究所2007M05)
【CateGory Index】: TS254.4
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