文献类型： 会议论文

第一作者： Shengjun Chen

作者： Shengjun Chen ¹ ; Laihao Li ² ; Changhu Xue ² ; Xianqing Yang ¹ ; Yanyan Wu ² ; Shuxian Hao ² ; Jianwei Cen ² ; Bo Qi ² ;

作者机构： 1.College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China

2.South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China

关键词： Tilapia (Oreochromis niloticus) fillets;Liquid-smoked;Shelf life

会议名称： International conference on biotechnology, chemical and materials engineering

主办单位：

页码： 717-723

摘要： In this study,the pH,total volatile base nitrogen (TVB-N) amounts,total viable counts (TVC) of microbial flora,and the sensory quality of liquid-smoked tilapia fillets were analyzed under different storage conditions.Lengthy storage caused,the smoked flavor to disappear and juice seeped from the samples.Over time,it was found that the pH of the products decreased and then subsequently increased,whilst the amount of TVB-N showed an overall increasing trend.Under all storage conditions tested,the TVC of microbial flora slowly increased,followed by a sharp increase,and then stabilized.These results showed that vacuum-packed products stored at low temperatures were highly stable; hence this storage method can effectively guarantee the quality of liquid-smoked tilapia fillets and the extension of the shelf life.

分类号： q81