臭氧冰在水产品保鲜中的研究(英文)

• 作 者: 徐涛
• 机 构: College of Food and Medicine,Zhejiang Ocean University,
• 出 处: 肉类研究
• 发表日期: 2009年04期
• 关键词: ozone preservation Pseudosciaena 水产品保鲜 shelf volatility preserved stored friendl

The effects of ozone ice on the shelf life of Pseudosciaena crocea and cuttlefish,stored under refrigeration(4 ± 0.5℃) were studied by monitoring the microbiological,chemical and sensory changes for a period of 17 days.Results showed that the shelf life could be lengthened 4～5 days preserved by 4mg/kg ozone ice.The total volatility basis nitrogen(TVB-N) was reduced and the bacteria colony was decreased by 92%.The bactericidal effectiveness of ozone ice is strong enough to attain better preservation effect.As a convenient,simple and environmental friendly method,it could be used in the preservation and transportation of fishery products.

The effects of ozone ice on the shelf life of Pseudosciaena crocea and cuttlefish, stored under refrigeration (4 ± 0.5 ° C) were studied by monitoring the microbiological, chemical and sensory changes for a period of 17 days. Results showed that the shelf life could be lengthened 4 ~ 5 days preserved by 4mg / kg ozone ice.The total volatility basis nitrogen (TVB-N) was reduced and the bacteria colony was decreased by 92%. The bactericidal effectiveness of ozone ice is strong enough to achieve better preservation effect. As a convenient, simple and environmental friendly method, it could be used in the preservation and transportation of fishery products.