CAJ | 학술논문

文章探讨臭氧流冰及低温保藏对南美白对虾的保鲜效果。分别使用3mg／L、5mg／L和10mg／L3种浓度的臭氧流冰对南美白对虾进行处理，浸泡时间为20min，低温0℃下贮藏。对贮藏过程中自对虾的水分、pH值、灰分值、蛋白质、脂肪、细菌总数及TVB-N的变化进行了分析。结果表明。使用浓度为10mg／L的臭氧流冰保鲜效果最好，比对照值延长了6天。
문장탐토취양류빙급저온보장대남미백대하적보선효과。분별사용3mg／L、5mg／L화10mg／L3충농도적취양류빙대남미백대하진행처리，침포시간위20min，저온0℃하저장。대저장과정중자대하적수분、pH치、회분치、단백질、지방、세균총수급TVB-N적변화진행료분석。결과표명。사용농도위10mg／L적취양류빙보선효과최호，비대조치연장료6천。
The preservation effect of ozonised slurry ice on the pacific white shrimps during studied. Chilled pacific white shrimps were processed with three concentrations of ozonised （3mg/L,5mg/L andl0mg/L） and the soaking storage was slurry ice time was 20min at 0℃. During the storage,the changes of shrimp＇s pH value,water content,ash level,protein,fat,total bacterial results showed that when the pacific white shrimps were treated with 1 preservation effect was the best,which extended the shelf- life by 6 group. and TVB-N were analyzed. The 0mg/L of ozonised slurry ice,their days compared with the control