Fresh-Keeping Technology of Zander Fillet with Vacuum Packaging and Partial Freezing

作     者：Qiang ZHANG Wenting DAI Xinwen JIN 

作者机构：Institute of Agro-Products Processing Science and TechnologyXinjiang Academy of Agricultural and Reclamation Science College of Food ScienceHainan University 

出 版 物：《Asian Agricultural Research》 (亚洲农业研究（英文）)

年 卷 期：2016年第8卷第3期

页      面：67-71页

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083204[工学-水产品加工及贮藏工程] 

基　　金：Supported by Key Science and Technology Project in Hainan Province(090110) 

主　　题：Zander fillet Partial freezing Vacuum packaging Freshness 

摘      要：In order to explore the fresh-keeping methods for zander fillet,we use vacuum packaging and partial freezing to process zander fillet,conduct a comparative analysis of sensory characteristics,percentage of water loss,stiffness period,muscle stiffness,TVB-N and water activity during the storage,and assess the fresh-keeping effect of zander fillet under the conditions of vacuum packaging and partial freezing. The results show that zander can be dead after being placed into the 2℃ water for 30 min,and the stiffness period can be extended about 100 min compared with natural death; the percentage of water loss under the conditions of vacuum packaging before partial freezing is 2. 6% lower than under the conditions of partial freezing before vacuum packaging; after being stored at- 7℃ and- 4℃ for 15 d,TVB- N of fillet ≤15 mg /kg; TVB- N of fillet at- 7℃ is 25% lower than at- 4℃.