冷藏條件下真空包裝餌塊的品質(zhì)變化研究

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摘 要：本文研究真空包裝餌塊在冷藏（4 ℃）過程中感官、pH值、水分含量及微生物（霉菌、酵母菌菌落總數(shù)）的變化，并對其品質(zhì)變化的原因進行探討。結(jié)果初步確定餌塊品質(zhì)的變化主要發(fā)生在貯藏10 d后，具體表現(xiàn)為餌塊pH值逐漸降低，微生物菌落總數(shù)不斷增長，30 d時超過行業(yè)標準要求。

關(guān)鍵詞：餌塊；冷藏；品質(zhì)變化

Study on the Quality Change of Vacuum-Packed Erkuai Under Refrigeration Conditions

Abstract： In this paper， the sensory， pH， moisture content and microbial （total number of mold， yeast colonies） of vacuum-packed Erkuai during refrigeration （4 ℃） were studied， and the reasons for the quality change were discussed. The results preliminarily determined that the changes in Erkuai quality mainly occurred after 10 days of storage， which was manifested in the gradual decrease of the pH value of the Erkuai and the continuous increase of the total number of microbial colonies， which exceeded the requirements of the industry standard after 30 days.

Keywords： Erkuai; refrigeration; quality changes

我國盛產(chǎn)稻米，其產(chǎn)量占世界總產(chǎn)量的31%，居世界首位[1]。（剩余3433字）