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《China Condiment》 2014-06
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Study on Quality Changes of Commercially Available Halogen Tripe during Storage

HU Cong;LUO Rui-ming;College of Agriculture,Ningxia University;  
Quality changes of halogen tripe are analyzed during storage,and investigate correlations of physical-chemical indexes and microbial indexes for providing a theoretical basis for objectively evaluating the quality and taking measures to extend the shelf life of halogen tripe.The total bacterial count,moisture content,pH,thiobarbituric acid value and sensory scores are determined when halogen tripe is stored at 4℃ for 0,2,4,6,8,10,12,14 days in freezer.The results show that the total bacterial count,moisture content,pH and thiobarbituric acid value show a gradual upward trend,while the sensory scores decline significantly during storage.Each quality indicators of halogen tripe shows strong correlations(p0.01).Among which,the total bacterial count has the highest correlation with TBA.When fresh halogen tripe stored at 4℃ in freezer for 4 days,the limited value of the total bacterial count is close to the national standard.Therefore,fresh halogen tripe should be sold out in 5 days in supermarket.Meanwhile,the storage temperature should be remaining stable at 4℃ or can be reduced for extending the storage time.
【CateGory Index】: TS251.6
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