Title: Influence of packaging way on the quality of weever during cold storage
Abstract: In order to extend the shelf life of weever under cold storage,effects of different packaging materials( PE,LDPE,L- LDPE and PVDC) and fresh- keeping agents( eugenol,carvacrol,polyphenols,honeysuckle and Nisin) on quality changes of weever were studied. Weever meat was packaged and stored by using different packaging methods at 4 ℃. The best packaging method was selected and compared with modified atmosphere packaging and vacuum treatment on preservation of weever by measuring total viable counts( TVC),total volatile base nitrogen( TVB- N),water holding capacity( WHC),drip loss,tenderness,p H,color and sensory evaluation of weever during cold storage.The results showed that the best packaging method was LDPE and 0.25% Nisin.Under the best packaging method,total viable counts( TVC),total volatile base nitrogen( TVB- N),p H,drip loss,water holding capacity,sensory scores and change rate of shear force and whiteness of weever during cold storage3~4 d were respectively 6.41 Log CFU / g,24.33 mg /100 g,6.28,67%,14%,12,21.4%,6.7%.
Publication Year: 2016
Publication Date: 2016-01-01
Language: en
Type: article
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