草鱼微冻保鲜与冷却保鲜的比较研究-食品科学与工程专业论文.docxVIP

上海海 上海海洋大学硕士学位论文 II II The quality change of Grass carp in partial freezing and cooling freshness preservation ABSTRACT Aquatic products with rich nutrition and taste delicious which is much-loved. The aquatic products quality is depends primarily on its freshness. And because of the aquatic products to deterioration, So keeping fresh of aquatic products are particularly important. The most used methods: Cooling fresh、Frozen preservation and Partial freezing. This thesis mainly with cooling fresh and partial freezing. This paper with fresh grass carp for research object. Respectively use the partial freezing and the cooling fresh to preservation. Research the grass carp quality influence with partial freezing and cooling condition. The main research of physical and chemical indexes: freezing curve、total bacterial count、Ph and total volatile basic nitrogen. Then compare different preservation conditions physical and chemical characteristics of quality antigenic of change The fresh grass carp preservation period of cooling the influence of quality.Use cooling method to cold the fresh grass carp. Buried in the ice will grass carp, A layer of ice a layer of fish. Every two days detection a physical and chemical indexes: total bacterial count、Ph and TVB-N. And then the analysis of the results. The Result Show That: Cooling fresh fish can reduce the protein decomposition, Restrain the growth and breeding of microorganism a in fish. under the cooling freshness grass carp in preservation period within 5 days for first classc. In the preservation period for second classc within 10 days. In the preservation period within 21 to incipientspoilage. Extend the shelf life of grass carp to 21 days. Then research the partial freezing application in fresh grass carp. The partial freezing has three methods: Low temperature brine partial freezing、Ice-salt mixed partial freezing and Wind cooling partial freezing. In this paper use the ice-salt mixed partial freezing to preservation. Fre