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- W2364961511 abstract "Sensory chemical and microbiological analyses were carried out on cultured Pseudosciaena crocea stored aerobically at 0 ℃( in ice),3 ℃,7 ℃ and 10 ℃. During storage,high quality life and shelf life of Pseudosciaena crocea were also studied in order to investigate its chilled chain distribution feasibility. At the same time,the correlation between the numbers of the total aerobic counts,Psychrobacter,Pseudomonas spp.,H2S-producing bacteria,TVBN,TMA and sensory freshness were discussed. The results showed that the freshness of Pseudosciaena crocea which is a species of warm seawater fish decreased relatively slowly at 0-10 ℃ . Low storage temperature had a great effect on the storability of Pseudosciaena crocea,and high quality lives of fish stored aerobically at 0 ℃,3 ℃,7 ℃ and 10 ℃ were 330 h,208 h, 114 h and 87 h,respectively and the shelf lives were 523 h,368 h,197 h and 150 h,respectively. Under those 4 different temperatures,at the end of high quality life and the end of shelf life,the average logarithm counts of total aerobic bacteria (CFU/g) were( 6.10±0.30) and( 6.67±0.35);H2S-producing bacteria were( 5.82±0.33) and( 6.37±0.22),respectively. Meanwhile,the average value of TVBN were( 14.77±0.5) mg/(100 g) and( 28.02±1.19)mg/(100 g),respectively. What’s more,the average value of TMA reached(2.55±0.62)mg/(100 g) and( 9.84±1.28)mg/(100 g),respectively. There were no significant differences( P0.05) among TVC,H2S-producing bacteria and TVBN values at the four temperatures. The results showed that as freshness indicators,TVC,H2S-producing bacteria and TVBN values had some errors at the beginning of the storage time,but the correlation among them was fit at the end of the storage period." @default.
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- W2364961511 date "2009-01-01" @default.
- W2364961511 modified "2023-09-24" @default.
- W2364961511 title "Changes of freshness in cultured Pseudosciaena crocea during chilled storage" @default.
- W2364961511 hasPublicationYear "2009" @default.
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