摘要
8种致死方式对梭子蟹感官质量、物化特性、风味氨基酸、挥发性成分等品质特征的影响进行研究。结果表明:采用VD(真空致死)、ND(氮气致死)、UTD(超低温致死)致死方式在感官质量、物化特性、挥发性成分等方面优于采用传统的MD致死方式,之间存在显著差异(P<0.05),采用VD、ND、UTD致死方式对提高产品的质量、改善贮藏特性具有重要作用。
The effects of 8 death methods on sensory quality, physical-chemical characteristics, the flavor amino acide and volatile components were studied. The results showed that the methods of VD, ND, UTD is better than the traditional method of MD, there are significant differences between them （P〈0.05）. The methods of VD, ND, UTD can be used in production, which can improve product quality, storage characteristics.
出处
《食品研究与开发》
CAS
北大核心
2009年第7期144-149,共6页
Food Research and Development
基金
浙江省科技计划项目(No.2007C33063)
关键词
致死条件
梭子蟹
风味
death method
Swimming crab（Portunus trituberculatus）
flavor
