您好，欢迎访问北京市农林科学院 机构知识库！
北京市农林科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Quality assessment of rainbow trout (Oncorhynchus mykiss) fillets during super chilling and chilled storage

文献类型： 外文期刊

作者： Shen, Song 1 ; Jiang, Yan 1 ; Liu, Xiaochang 1 ; Luo, Yongkang 1 ; Gao, Liang 2 ;

作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Higher Inst Engn, Res Ctr Anim Prod, Beijing 100083, Peoples R China

2.Beijing Fisheries Res Inst, Beijing 100068, Peoples R China

关键词： Rainbow trout;Super chilling storage;Chilled storage;Freshness indicator

期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE （ 影响因子：2.701； 五年影响因子：3.574 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： In order to evaluate the effect of super chilling (-3 A degrees C) and chilled (3 A degrees C) storage on the quality of rainbow trout fillets, total volatile base nitrogen (TVB-N), drip loss, pH, electric conductivity (EC), total aerobic count (TAC), K and related values, adenosine triphosphate (ATP) and related compounds, color and sensory score were determined and correlation between these indicators were analyzed. According to the comprehensive evaluation of TAC, K value and sensory score, the limit for acceptability of rainbow trout fillets was 5 days at 3 A degrees C and 11 days at -3 A degrees C. Additionally, the correlation coefficients between TVB-N and other freshness indicators (TAC, K value, sensory score) were relatively low. TVB-N may be inadequate for evaluating freshness changes of rainbow trout fillets compared with other indicators. Among the K and related values, H value was a better freshness indicator in rainbow trout fillets during chilled and super chilling storage for its better correlation coefficients with other freshness indicators. Super chilling storage could extend the shelf life of rainbow trout fillets by 6 days compared to chilled storage.

  • 相关文献

[1]Developing a machine vision system for simultaneous prediction of freshness indicators based on tilapia (Oreochromis niloticus) pupil and gill color during storage at 4 degrees C. Shi, Ce,Qian, Jianping,Han, Shuai,Fan, Beilei,Yang, Xinting,Wu, Xiaoming,Shi, Ce,Qian, Jianping,Han, Shuai,Fan, Beilei,Yang, Xinting,Wu, Xiaoming,Shi, Ce,Qian, Jianping,Han, Shuai,Fan, Beilei,Yang, Xinting,Wu, Xiaoming. 2018

[2]Effect of ginger extract and vinegar on ATP metabolites, IMP-related enzyme activity, reducing sugars and phosphorylated sugars in silver carp during postslaughter storage. Shi, Ce,Cui, Jianyun,Qin, Na,Luo, Yongkang,Lu, Han,Wang, Hang,Shi, Ce,Luo, Yongkang.

作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：北京市农林科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台