摘要
以Ca2+-ATPase活性为主要的生化特性指标,同时结合pH值、挥发性盐基氮(TVB-N)、细菌总数等指标,考察草鱼在4℃冷藏期间与品质和新鲜度相关的各指标的变化情况。结果表明:随着贮藏时间的延长,Ca2+-ATPase活性呈下降趋势,冷藏9d后活性下降了67.74%;冷藏过程中pH值、TVB-N值和细菌总数均呈逐渐上升趋势,pH值、TVB-N值和细菌总数存在一定的相关性。
Quality change and freshness of grass carp during storage at 4 ℃ were studied by measuring Ca2＋-ATPase activity, pH, total volatile basic nitrogen （TVB-N） and total bacteria counts. Results indicated that Ca^2＋-ATPase activity in grass carp exhibited a declined trend during the storage and 67.74% reduction after storage for 9 days. In contrast, pH, TVB-N and total bacteria counts in grass carp revealed an increase trend during chilled storage.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第24期433-435,共3页
Food Science
基金
安徽省重大科技攻关专项(08010301078)
关键词
草鱼
冷藏
新鲜度
食用品质
grass carp
chilled storage
freshness
edible quality
