Title: Effects of Packing Mode and Potassium Sorbate on the Quality of Pneumatophorus Japonicus During Refrigeration
Abstract: Pneumatophorus japonicus meat is easy to rotten. To extend the shelf life of fresh P. japonicus meat,the histamine content,total volatile basic nitrogen( T-VBN) value,sensory quality and the indexes of lipid oxidation such as peroxide value( POV) and relative content of unsaturated fatty acid( UFA) were measured,then the effects of packing mode and potassium sorbate on the freshness,lipid oxidation and histamine generation of P. japonicus meat during refrigeration were evaluated. The results showed that during refrigeration at 4°C,vacuum packaging was slightly more effective than common packaging for controlling the lipid oxidation and increase of T-VBN value,but the difference was not significant. During the late period of storage,common packaging was better than vacuum packaging in the control of histamine generation. Under refrigerated conditions,lipid oxidation process of P. japonicus meat was relatively slow,relative content of unsaturated fatty acid had not significant decrease. Before common packing,P. japonicus meat were soaked in potassium sorbate solution of 5%,its shelf life could prolong 4d than the control group. So fresh P.japonicus meat was soaked with potassium sorbate before refrigeration,its shelf life could be extend. The purpose is to improve its edible quality and safety.
Publication Year: 2015
Publication Date: 2015-01-01
Language: en
Type: article
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