Abstract
The sensory characteristics, color difference, water holding capacity, texture, K value, total volatile basic nitrogen (TVB-N value), thiobarbituric acid (TBA value) were used as evaluation indexes. The effects of 3 packaging treatments on the quality of cultured Pseudosciaena crocea during 120 d of frozen storage were studied. The results showed that the sensory comprehensive score, texture and water holding capacity of cultured Pseudosciaena crocea decreased gradually with the prolongation of frozen storage time. The TVB-N and TBA values of cultured Pseudosciaena crocea increased with time under three packaging treatments. The results of K value analysis were consistent with those of TVB-N. Compared with the ice-coated group and the unpackaged group, the TVB-N, TBA and K values of cultured Pseudosciaena crocea under vacuum packaging increased slowly. According to the changes of various indicators, vacuum packaging under frozen storage conditions is conducive to maintaining better freshness and frozen storage quality of cultured Pseudosciaena crocea, and the results of this study can provide data support and reference basis for the quality preservation of cultured Pseudosciaena crocea.
Publication Date
8-28-2019
First Page
121
Last Page
126,160
DOI
10.13652/j.issn.1003-5788.2019.08.023
Recommended Citation
Yanxia, ZHANG; Chengmin, XIE; Fen, ZHOU; and Xichang, WANG
(2019)
"Effects of different packaging methods on the quality changes of frozen large yellow croaker (Pseudosciaena crocea),"
Food and Machinery: Vol. 35:
Iss.
8, Article 23.
DOI: 10.13652/j.issn.1003-5788.2019.08.023
Available at:
https://www.ifoodmm.cn/journal/vol35/iss8/23
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