CAJ | 학술논문

该文研究鲫鱼(Carassius auratus)在微冻（-3℃）保鲜过程中的质量变化规律。以感官评价、细菌总数、T-VBN值、pH值、ATPase活性、K值等作为质量指标。实验结果表明，微冻可以明显抑制细菌总数的增长，维持较低的T-VBN和K值。但是，微冻条件下鲫鱼的ATPase活性下降速度较快。
해문연구즉어(Carassius auratus)재미동（-3℃）보선과정중적질량변화규률。이감관평개、세균총수、T-VBN치、pH치、ATPase활성、K치등작위질량지표。실험결과표명，미동가이명현억제세균총수적증장，유지교저적T-VBN화K치。단시，미동조건하즉어적ATPase활성하강속도교쾌。
The quality changes of crucian(Carassius auratus) during partial freezing were studied. One group of crucians was directly frozen to -3℃, the other group of crucians was treated with OP-Ca preservative before freezing, and both were stored at -3℃. By sensory assessment and analyzing T-VBN, bacterial count, K value, ATPase activities and pH value, we find that partial freezing can restrain the growth of bacteria significantly, keep the T-VBN and K value relatively low. But partial freezing is not advisable for protecting ATPase activities.