Position: Home > Articles > Study on Preservation Effect of Cold Plasma Source on Chub
Journal of Anhui Agricultural Sciences
2015
(26)
333-335
冷源等离子体对鲐鱼保鲜效果研究
作 者：
徐斌;蒋晓青;施姿鹤;葛珊珊;陈静
单 位：
浙江海洋学院食品与医药学院
关键词：
冷源等离子体;鲐鱼;保鲜效果
摘 要：
[目的]考察冷源低温等离子体对鲐鱼的保鲜效果。[方法]对新鲜鲐鱼进行冷源等离子体处理,并测定处理后的鲐鱼的p H、TVB-N、POV、TBA、菌落总数以及感官评定结果,将其与未处理的鲐鱼的相关数据进行对比以考察低温等离子体的灭菌保鲜效果。[结果]试验表明,经冷源等离子体处理的鲐鱼保鲜时间更长,未经处理的鲐鱼只能存放4~5 d,而经冷源等离子体处理后的鲐鱼皆可存放6d以上。且经处理的鱼块p H、菌落总数都保持相对较低水平。[结论]冷源等离子体对水产品保鲜具有一定的效果,值得对其做进一步开发研究。
译 名：
Study on Preservation Effect of Cold Plasma Source on Chub
作 者：
XU Bin;JIANG Xiao-qing;SHI Zi-he;CHEN Jing;School of Food and Medicine,Zhejiang Ocean University;
关键词：
Cold plasma source;;Chub;;Preservation effect
摘 要：
[Objective] To investigate preservation effect of cold plasma source on chub. [Method] Cold source plasma was conducted on fresh chub,p H,TVB-N,POV and TBA,the total number of colonies and sensory evaluation results of processed chub were determined,the results were compared with relevant data of untreated chub to investigate preservation effect of cold plasma source. [Result] The results showed that untreated chub can be stored for 4- 5 d,treated chub can be stored more than 6 d. The p H,total number of colonies of treated chub kept relatively lower level. [Conclusion]Cold source plasma has a certain effect on the preservation of aquatic products,it is worth to do further research on it.
相似文章
-
冷源等离子体冷杀菌技术及其在食品中的应用研究 [王佳媚, 黄明明, 乔维维, 章建浩] 中国农业科技导报 2015,17 (5) 55-62
