【摘 要】
：
The aim of this work was to study the influence of high pressure processing (HPP) on the quality of pomfret (Pampus argenteus) under the cold storage and to optimize the treatment condition of HPP for
【机 构】
：
College of Food Science & Technology Shanghai Ocean University, Shanghai Engineering Research Center
论文部分内容阅读
The aim of this work was to study the influence of high pressure processing (HPP) on the quality of pomfret (Pampus argenteus) under the cold storage and to optimize the treatment condition of HPP for prolonging the shelf life ofpomfret.Different processing times (10,20 and 30min) at 200MPa was applied respectively and HPP treated pomfret were compared with untreated samples.Sensory,physicochemical[color,water holding capacity (WHC),pH and total volatile base nitrogen (TVB-N)]and microbiological parameter[total viable count (TVC)]were evaluated after the application of hydrostatic high-pressure processing treatment on pomfret.The results of quality indexes showed that lipid oxidation,protein degradation and microorganism growth in samples with HPP treatment could be inhibited significantly,the shelf-life of treated pomfret samples could be extended from 4d to 8-12d and the optimal condition of fresh keeping effects was 200MPa 30min.
其他文献
[Objective]Listeria monocytogenes is a Gram-positive,food-borne pathogenic bacteria which can adapt to serious environment condition[1].It also have an ability in defense of sodium hypochlorite (NaClO
[Objective]To investigate the effects of organic fertilizer application on levels of antibiotic resistant (ART) commensal bacteria in commercial lettuce and soil samples,and to provide basis for risk
In order to study the effect of hot water treatment on post-harvest zucchini cold resistance,Cucurbita pepo are used as the object of this research.Zucchini were treated respectively in hot water at 4
[Objective]This paper focused on the effect of Lentinus edodes powder on the texture,sensory,color and digestion properties of non-sugar gluten-free cookies with different addition amounts.[Methods]By
[Objective]To study the changes of fast fermented shrimp head paste of the flavor and antioxidant activity during the fermentation process.[Methods]penaeus vannamei Boone shrimp head was adapted as ra
[Objective]To explore the change rules of antioxidant and nutritional compounds of shrimp head paste (SHP) during fermentation.[Methods]Penaeus vannamei Boone shrimp head was used as raw material,unde
[Objective]Antibiotic resistance genes(ARGs) has drawn increasing attention due to its great threat to human health.In this study,the occurrence of ARGs in aquatic products were investigated.[Methods]
Use grass carp (dorsal meat,belly meat,red meat) as the research object,changes of water-soluble flavor components in grass carp at different growth stages was studied by the HPLC and Amino Acid Auto-
The texture properties of gel beads from Nicandra physaloides (L.)Gaerth (NPG) seed gum and sodium alginate were investigated with texture analyzer.The results showed that the space among the internal
Effects of Gingko biloba leaves extract (GBLE) and blueberry extract (BBE) on the sensory assessment,microbiological and chemical[pH,K value,total volatile basic nitrogen (TVB-N),thiobarbituric acid (