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Quality Changes and safety Evaluation of Ready-to-Eat Roasted Antarctic Krill(Euphausia superba)During Storage at Room Temperature(25℃)

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Journal of Ocean University of China 2023年第1期22卷 235-241页

作者： YANG Xu SHI Yongfu CAI Youqiong CHI Hai East China Sea Fisheries Research Institute Chinese Academy of Fishery SciencesShanghai 200090China

The objective of this study was to determine the quality changes and shelf life of ready-to-eat roasted Antarctic krill,either untreated(CT)or treated with sodium diacetate(SD)or sodium diacetate and a deoxidizer(SDD),during storage at room temperature(25℃)by using sensory,physiochemical,and microbial assessment.Additionally,fluoride accumulation in this food product was used to evaluate its safety.Analysis showed that the addition of SD and SDD resulted in better sensory scores compared of that of CT samples(P<0.05).Accordingly,microorganism growth and total basic nitrogen(TVB-N)were maintained at a low level for the duration of storage with SD and SDD treatments.The total viable counts of SD and SDD reached(4.58±0.08)log(CFU g^(−1))and(4.20±0.11)log(CFUg^(−1)),respectively.The mold was found after 6 and 18 days for SD and SDD treatment,and the numbers reached 5.2×10^(6) and 8.5×10^(4) respectively at the end of shelf life.The TVB-N values from CT continuously increased during the whole storage.While TVB-N values from SD and SDD remained significantly less change(P<0.05)during the early 20 days of the storage,and the values reached(12.11±0.07)mg(100 g)^(−1) and(10.88±0.15)mg(100 g)^(−1) on day 33 and day 70,respectively.Importantly,SDD treatment effectively minimized the oxidation values and retained the color of ready-to-eat roasted Antarctic krill.Our results showed that the shelf life of ready-to-eat roasted Antarctic krill treated with SDD was extended by up to 52 days.Additionally,rats fed ready-to-eat roasted Antarctic krill showed accumulation of fluoride exclusively in the thighbone.The accumulation of fluoride residues in the thighbone showed concentration-dependent.The concentrations of fluoride residues in rats were(1760.03±38.21),(2371.52±42.15)mgkg^(−1) and(3615.44±30.53)mgkg^(−1),which were less than sodium fluoride feeding group(4621.01±28.67)mgkg^(−1).The results suggested that the SD and SDD treatments led to better quality and shelf life extension of ready-to-eat roasted Antarctic krill during

关键词： Antarctic krill ready-to-eat product antioxidant quality changes shelf life safety potential

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Analysis of Fire Hazard and Protection in Ancient Buildings:The Case of Hangzhou

Analysis of Fire Hazard and Protection in Ancient Buildings:...

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第三届教学管理与课程建设学术会议

作者： Quansheng Kang 1 , Zhenming Li 1 , Lili Zhao 1 , Yanneng Chen 1 , Xiaoge Zhen 1 1 Institute of safety Engineering Technology, Zhejiang University of Technology, Hangzhou, China

Ancient buildings are great treasures for our nation, and it is important to be prevented from damaged by fire accidents. Since they are complex in construction and often built far from the town with particular buildings materials, the fire development on them is very different from normal buildings. In this paper, the ancient buildings of important historical and heritage value in Hangzhou were investigated through fire risk analysis method. The fire threat of ancient buildings is discussed and analyzed based on the present situation of ignition source control, fire control facilities, evacuation installations and fire protection management. The various factors that affect the level of fire risk of ancient buildings are analyzed by a qualitative fire risk assessment method. A series of remedial measures are proposed for fire prevention and control of ancient buildings, such as control of combustible, removing the fire hazards, fire fighting strategy and fire protection management.

关键词： ancient building fire hazard safety potential fire prevention measures

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