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Position: Home > Articles > The role of fresh research on Oyster shell powder on tilapia Fisheries Science & Technology 2009 (5) 19-21

牡蛎壳粉对罗非鱼保鲜作用的研究

作  者:
胡世伟;纪丽丽;宋文东;范润珍;黄秋瑜
单  位:
广东海洋大学食品科技学院广东海洋大学理学院;广东海洋大学理学院;广东海洋大学食品科技学院
关键词:
牡蛎壳粉;罗非鱼肉;感观;pH值;TVB-N值
摘  要:
通过使用950℃活化、400℃活化和未活化的牡蛎壳粉对罗非鱼肉的处理,并与使用分析纯CaO和蒸馏水比较,进行感观检验、pH值检验和TVB-N值的检验,结果表明,牡蛎壳粉对罗非鱼肉有保鲜作用,且经高温(950℃)活化后,其保鲜作用更高,且保鲜作用优于分析纯CaO。五种物质防腐保鲜的性能:950℃活化的牡蛎壳粉>氧化钙>400℃活化的牡蛎壳粉>未活化的牡蛎壳粉>蒸馏水。
译  名:
The role of fresh research on Oyster shell powder on tilapia
作  者:
Shiwei Hu1,Lili Ji1,Wendong Song,Runzhen Fan2,Qiuyu Huang2 (1. Guangdong Ocean University, College of Food Science and Technology, 2. Guangdong Ocean University, College Science Guangdong Zhanjiang 524088)
关键词:
oyster shell powder; tilapia meat; sensory; pH value; TVB-N value
摘  要:
Through 950 ℃ activation, 400 ℃ activation and not activation of oyster shell powder on tilapia meat processing, and as compared with analytical reagent CaO and distilled water,to sensory testing, pH value testing and TVB-N value the test showed that the oyster shell powder could make tilapia meat fresh, and after activation by high temperature (950 ℃), the role was higher and fresh-keeping role was stronger than analytical reagent CaO. Preservation of the anti-corrosion performance of the five material: 950 ℃ activated oyster shell powder> CaO> 400 ℃ activated oyster shell powder> not activated oyster shell powder> distilled water.

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