摘要
以鲜湿鱼面为原料,经臭氧减菌处理,研究臭氧减菌处理和包装贮藏条件对鲜湿鱼面贮藏品质的影响,以确定鲜湿鱼面臭氧减菌处理及包装贮藏的最佳条件。结果表明,臭氧通气量为6L/min,通气20min后再减菌处理10min,减菌效果最佳。在最佳减菌处理条件下,100%CO2包装的鲜湿鱼面于冰温下(-0.8℃)储藏品质变化缓慢,货架期最长,可达22d。
Fresh fish noodles were used as the materials to investigate the effect of treatment with ozone sterilization and inflatable packaging of different proportion of N2 and CO2 on sterilization rate of the noodles to determine the best parameters.Results indicated that the optimal ozone treatment parameters were ventilation of 6L/min for 20 min then sterilizing for 10min.Under the conditions,the shelf life of noodles treated by 100%CO2 in the package was 22d at-0.8℃.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第10期336-339,共4页
Science and Technology of Food Industry
基金
现代农业产业技术体系专项资金(CARS-46-23)
关键词
鲜湿鱼面
臭氧
充气包装
冰温贮藏
fresh fish noodles
ozone
inflatable packaging
superchilling storage
