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《Food and Fermentation Industries》 2007-05
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Study on the Physical Characteristics in Freshness Assessment of the Stored Crucian(Carassius auratus)

Lu Lixia Li Xia Sun Yun Luo Ting Xiong Xiaohui (College of Life Science and Pharmaceutical Engineering,Nanjing University of Technology,Nanjing 210009,China)  
The physical characteristics(rigor index and water loss)and chemistry changes(TVB-N and pH)of crucian(Carassius auratus)stored under the temperature of 0℃,4℃,10℃,15℃were researched. The results showed that each index was changed quickly under the higher temperature and more rapidly at the later stored stage.The relativity between rigor index with others was irrelevant.However,there was re- lation among water loss,TVB-N and pH,and TVB-N with pH were highly related.Water loss and pH of the meat would be used to quickly evaluate the freshness of stored Carassius auratus.
【CateGory Index】: TS254
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