论文清蒸大闸蟹的保鲜方法对其制品的影响.docVIP

清蒸大闸蟹的保鲜方法对其制品的影响 摘要:为了提高大闸蟹在储存期间的质量，本文运用不同的方法来处理样品，以检验这些方法对延长大闸蟹货架期的可行性及其效果。把感官评定、细菌总数、TVB- N 值及pH 值作为鲜度指标。TVB-N是采用微量蒸馏定氮法来测定的。综合各指标可知：真空包装的熟制大闸蟹经过辐照后其货架期可以延长较多，尤其是在2kGy或4kGy的辐照剂量下辐照。蟹的最合适的辐照剂量为2kGy。 关键词:大闸蟹 真空包装 辐照 保鲜 Abstract: In order to improve the quality of crab during storage, In this paper，Using different treatment methods dual with the sample . The feasibility and effects of those methods on the shelf life extension of Chinese mitten crab were examined .The total count of bacteria colonies, the valve of TVB- N, the sensory changes and pH were regularly evaluated as guideline. The