頁籤選單縮合
題 名 | 文蛤貯藏期間的鮮度變化 |
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作 者 | 陳聰松; 馮貢國; 藍惠玲; 潘泰安; | 書刊名 | 水產研究 |
卷 期 | 1:2 1993.12[民82.12] |
頁 次 | 頁81-86 |
分類號 | 439.76 |
關鍵詞 | 文蛤; 貯藏; 鮮度; |
語 文 | 中文(Chinese) |
中文摘要 | 剛自池中採收的養殖文蛤在15 ppt 海水中吐砂二小時後,在 30℃中 貯藏可保鮮60小時,貯藏於25℃ 則可保鮮 96小時,超過這些時間貝肉會變 黑和發臭。冷藏可延長文蛤貯藏期限,在5℃中貯存可保鮮22天,若貯藏於 0 ℃,則可保鮮32天,超過也會發生變黑發臭現象。凍結貯藏可長期保存文蛤的 鮮度,貯藏於 -10℃ 30天、-20℃ 80天文蛤的鮮度都很好,而貯藏於 -30℃ 90 天內鮮度都無明顯變化,而且無論貯藏於 -10、-20或 -30℃ 90天文蛤都沒有 變黑發臭現象,但是除 -30℃外,貝肉的VBN和K值都有明顯增加的趨勢, 尤其 - 10℃ 增加最快。當文蛤鮮度降低時 VBN 和 K 值都會增加,但是這兩 個鮮度指標的初期腐敗臨界值差異很大,因為文蛤貯藏於不同溫度下,K 值變 化的速率各有不同,且無相同的初期腐敗臨界值,然而無論貯藏在何種試驗溫 度,VBN的初期腐敗值都一樣,當 VBN≧10 mg%時即表示已經初期腐敗。 |
英文摘要 | The freshness of hard clams stored at 30 and 25℃ can be maintained for 60 and 96 h, respectively. Its meat will turn black on reaching initial putrefaction, and off-odor will be noticed beyond these storage periods. The shelf life of hard clam was extended by cold storage, being 22 and 32 days when stored at 5 and 0℃, respectively; however, blackening and initial putrefaction with off-odor appeared when stored longer. Frozen storage can maintain the freshness of hard clams for a longer period, and its freshness was high when stored at -10 and -20℃ for 30 and 80 days, respectively. There was no obvious change in freshness during storage at - 30℃ for 90 days. Neither blackening nor initial putrefaction appeared within 90 days when stored at -30, -20 and -10℃. Except for storage at -30℃, VBN and K value increased clearly and gradually during storage, especially when stored at -10 ℃. When the freshness of hard clams decreased, both VBN and K value indices increased. The difference between the critical points of these two freshness indices, judged from the initial putrefaction point, was clear. The critical point of initial putrefaction of K value for hard clams stored at different temperatures changed with different increasing rates. On the contrary, those of VBN maintained the same value at different temperatures of storage, i.e., a level over 10 mg% indicated initial putrefaction. |
本系統中英文摘要資訊取自各篇刊載內容。