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《Journal of Huazhong Agricultural University》 2007-05
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Effect of Treatments and Packages on Qualities of Monopterus albus Slices during Controlled Freezing-point Storage

LV Kai-bo1,2) XIONG Shan-bai1,2) WANG Jia-ya1)(1)College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;2)Aquatic Engineering and Technology Research Center of Hubei Province,Wuhan 430070,China)  
Monopterus albus slices(mud slices) treated or not treated by 2.0% sucrose,2.5% salt were packed with common package,vacuum package and CO2 filling gas package,respectively,and then stored at control freezing-point temperature.The aerobic bacterial counts,total volatile basic nitrogen value(TVB-N),pH value,total acid and the drop loss rate of mud slices during storage were measured in order to investigate the effect of pre-treatments and package methods on the qualities of mud slices.Results showed that common package with 2.5% salt treated,vacuum package and CO2 filling gas package without pre-treatment could inhibit microbial growth,decrease TVB-N value and extend shelf life of mud slices,effectively.The TVB-N of mud slices with vacuum package and CO2 filling gas package was 95.80 mg/kg and 89.10 mg/kg respectively under the control freezing-point temperature storage after 23 days,which still maintained the quality of first grade.However,vacuum package would increase the drop loss rate of the mud slices.
【Fund】: 湖北省自然科学基金项目(2007ABA026);; 国家科技支撑计划项目(2006BAD30B01 2006BAK02A22)资助
【CateGory Index】: TS254
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