可口革囊星虫低温冻藏新鲜度.docVIP

摘 要 本实验以可口革囊星虫感官评价、基本营养成分、化学指标、菌落总数作为新鲜度指标，研究在不同冻藏温度下星虫保鲜的效果。结果表明：-18℃、-33℃和-80℃冻藏90d，星虫水分含量、pH、菌落总数表现为下降趋势，水分含量分别下降4.76%、2.97%、1.58%；pH分别下降0.69、0.44、0.24；菌落总数分别下降0.1、0.49、0.91；星虫冻结损失率、挥发性盐基氮、组胺都有所上升，冻结损失率分别上升28.20%、25.48%、23.58%；挥发性盐基氮分别上升4.9mg/100g、3.78mg/100g、1.96mg/100g；组胺分别上升3.51mg/100g、2.52mg/100g、1.99mg/100g，其他指标变化不明显。在-80℃冻藏下星虫的各项指标数据均低于-18℃和-33℃，表明冻藏温度越低星虫的保鲜效果越好。 关键词：可口革囊星虫；低温冻藏；新鲜度 Abstract In this experiment, the sensory evaluation, basic nutrients, chemical indicators and the total number of colonies were used as the freshness indicators to study the effects of different freezing storage temperatures. The results showed that the moisture content, pH value and the total number of colonies decreased by 4.76%, 2.97% and 1.58%, pH value decreased by 0.69, 0.44 and 0.24, the total number of colonies decreased by 0.1, 0.49 and 0.91, the frozen loss rate, volatile base nitrogen and histamine increased by 28.20% and 25.4%, respectively 8%, 23.58%; volatile base nitrogen increased by 4.9mg/100g, 3.78mg/100g and 1.96mg/100g respectively; histamine increased by 3.51mg/100g, 2.52mg/100g and 1.99mg/100g respectively, and other indexes did not change significantly. The results showed that the lower the freezing temperature was, the better the preservation effect was. Key words: Phascolosoma esculenta ;Cryopreservation;Freshness 目 录 16666_WPSOffice_Level1 1 引 言 1 12683_WPSOffice_Level2 1.1 可口革囊星虫简介 1 6313_WPSOffice_Level2 1.2 冻藏保鲜技术简介 1 12525_WPSOffice_Level2 1.3 研究内容及意义 2 23163_WPSOffice_Level1 2 材料和方法 2 13622_WPSOffice_Level2 2.1 材料 2 21379_WPSOffice_Level3 2.1.1 原材料 2 3854_WPSOffice_Level3 2.1.2 主要试剂 2 29513_WPSOffice_Level3 2.1.3 主要仪器 2 13167_WPSOffice_Level2 2.2 方法 3 22568_WPSOffice_Level3 2.2.1 样品处理 3 30574_WPSOffice_Level3 2.2.2星虫感官评价 3 31353_WPSOffice_Level3 2.2.3 基本营养成分指标 4 29486_WPSOffice_Level3 2.2.4 化学指标 5 22081_WPSOffice_Level3 2.2.5 菌落总数的测定 6 3428_WPSOffice_Level1 3 结果与分析 6 12053_WPSOffice_Level2 3.1 不同冻藏温度对星虫感官评价的影响 6 31778_W