CHANGES IN BIOCHEMICAL AND BACTERIOLOGICAL QUALITY OF GRASS PRAWN DURING TRANSPORTATION BY ICING AND OXYGENATING

被引：16

作者：

CHEN, HC ^{[1
]}

MOODY, MW ^{[1
]}

JIANG, ST ^{[1
]}

机构：

[1] LOUISIANA STATE UNIV,LOUISIANA COOPERAT EXTENS SERV,CTR AGR,BATON ROUGE,LA 70803

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb05203.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Live grass prawns (Penaeus monodon) were iced or oxygenated in cold water and examined for changes in biochemical and bacterial quality during transportation from the farm to the processing plant. The biochemical quality of oxygenated prawns as assessed by volatile base nitrogen (VB‐N), extractable nitrogen (AA‐N), VB‐N/AA‐N ratio, K‐value, water‐holding capacity and sensory results, was superior to that of iced prawn. No distinct differences in inosine 5′‐mono‐phosphate (IMP) ratio, nucleotides profile and bacterial contamination between iced and oxygenated samples were observed. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：670 / 673

页数：4

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