三文鱼在冰箱-18℃、-60℃条件下的冻藏品质变化研究

doi:10.19784/j.cnki.issn1672-0172.2020.99.041

Abstract

Abstract: The quality changes of salmon stored at -18℃ and -60℃ in refrigerator for 56 days were studied by measuring TBA value, myofibrillar protein content, total bacterial count, sensory evaluation and microstructure. The results showed that with the extension of frozen storage time, the indicators of salmon changed significantly. Lipid oxidation was delayed, myofibrillar protein degradation rate was reduced and microbial growth and reproduction was significantly inhibited under the condition of -60℃ freezing storage compared with -18℃. The original flavor and quality of salmon can be better maintained with lower temperature.

Key words: Salmon, -60℃, Frozen storage

CLC Number:

TM925.21

DONG Hao, ZHOU Xiaodong, JU Xiaochen, ZHONG Minghui, ZHAO Yuanhui. Study on the quality change of salmon during frozen storage at -18℃ and -60℃ in refrigerator[J]. Journal of Appliance Science & Technology, 2020, 0(zk): 170-174.

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Study on the quality change of salmon during frozen storage at -18℃ and -60℃ in refrigerator

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