论文部分内容阅读
以纯水冰作对比，研究了分别含有0．1％山梨酸钾和0．5％低分子壳聚糖（LMWC）的冰对非鲫的保鲜效果。感官评定，以及细菌总数、TVB－N和K值的定量分析结果表明：山梨酸钾冰和LMW－C冰的保鲜效果明显优于纯水冰，其保鲜期比纯水冰中保鲜的非鲫延长6天以上。但是，采用K值和TVB－N值作鲜度指标所得出的结果有明显的差异。在鲜度等级相同的情况下，以K值为鲜度指标的非鲫的保鲜期比以TVB－N为鲜度指标的非鲫缩短5~6天。因此，有必要对上述两种鲜度指标在淡水鱼的保鲜中的作用及其相互关系作深入的研究。
The effect of ice on the preservation of non-crucian carp (Carassius auratus glabra) with 0.1% potassium sorbate and 0.5% low molecular weight chitosan (LMWC) was studied using pure water ice. Sensory evaluation, and the total bacterial count, TVB-N and K value of the quantitative analysis results show that: potassium sorbate and LMW-C ice preservation effect was significantly better than the pure water ice, the preservation period than pure water ice preservation of non-crucian carp Extend more than 6 days. However, the results using freshness index of K value and TVB-N value are obviously different. Under the same freshness level, the fresh-keeping period of non-crucian carp with freshness index K was shorter than that of non-crucian carp with freshness index of TVB-N by 5 to 6 days. Therefore, it is necessary to make an in-depth study on the role of the two freshness indicators in preservation of freshwater fish and their correlations.