不同包装方式对冷藏鲈鱼品质影响_范凯.pdf

网络出版时间：2015-12-11 09:29:26 网络出版地址：/kcms/detail/11.1759.TS0929.004.html * ( / 430064) PELDPEL-LDPEPVDC 0.25%0.25%0.25%0.25%0.25%(Nisin) 4 (TVC)TVB-NpH LDPE 0.25%Nisin 3~4 d TVC 6.41 LogCFU/gTVB-N 24.33 mg/100g21.4%pH 6.28 67%14%6.7%12 Influence of packaging way on the quality of weever during cold storage FAN Kai, LIAO Li, CHENG Wei, XIONG Guang-quan, ZU Xiao-yan, LIAO Tao, WANG Lan, WU Wen-jin, DING An-zi, QIAO Yu (Agricultural Products Processing Subcenter of Hubei Agricultural Science and Technology Innovation Center/Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China) Abstract: In order to extend the shelf life of weever under cold storage, effects of different packaging materials (PE, LDPE, L-LDPE and PVDC) and fresh-keeping agents (eugenol, carvacrol, polyphenols, honeysuckle and Nisin) on quality changes of weever were studied. Weever meat was packaged and stored by using different packaging methods at 4 . The best packaging method was selected and compared with modified atmosphere packaging and vacuum treatment on preservation of weever by measuring total viable counts (TVC), total volatile base nitrogen (TVB-N), water holding capacity (WHC), drip loss, tenderness, pH, color and sensory evaluation of weever during