摘要
将两种海水鱼在25℃、4℃和-20℃不同温度下存放,经过一定的时间间隔后取样测定甲醛含量的变化。结果发现,在25℃和4℃存放的鱼肉样品甲醛含量明显下降,而且25℃存放的样品甲醛含量下降速度比4℃快的多;-20℃存放的鱼肉样品甲醛含量在8个月内一直呈上升趋势,在前2个月上升最快,从2个月到6个月,甲醛含量仍然呈上升趋势,但速度减缓,6个月后,甲醛含量基本趋于稳定。
Determining the change of the content of formaldehyde in two kinds of seawater fish fillet after depositing at 25%, 4% and -20℃ in certain time interval. The content of formaldehyde in depositing fillet sample obviously decreased both of 25% and 4%, moreover the sample deposited at 25% is decreased more quickly than at 4%. The content of formaldehyde in fillet sample preserving in -20% is on the rise, and it is rising fastest in the first 2 months. From 2 months to 6 months, the content of formaldehyde still rises at quicker speed, but the speed slowed down and the content of formaldehyde basically tended to be stably after 6 months.
出处
《食品科技》
CAS
北大核心
2006年第7期107-110,共4页
Food Science and Technology
基金
国家自然科学基金项目(30471350)
中国水产科学研究院科研基金项目(2003-5-5)
关键词
龙头鱼
蓝鳕
贮存温度
甲醛
bumbalo
blue whiting
storage temperature
formaldehyde
