Study on the fresh-keeping effect of partial freezing on Scapharca subcrenata

Author

Jie, Gao ; Hong-ying, Liu ; Feng-sheng, Qi ; Hui, Zhang ; Li-na, Li ; Yue-hong, Wang

Author_Institution

Coll. of Food Sci. & Technol., Hebei Agric. Univ., Baoding, China

fYear

2011

fDate

27-29 May 2011

Firstpage

1046

Lastpage

1050

Abstract

In this paper, an experimental investigation on the fresh-keeping effect on Scapharca subcrenata under partial freezing (at temperature ranges of (-3°C±1°C) was briefly introduced. Composite biological preservative was adopted to keep Scapharca subcrenata fresh under partial freezing holding TVBN value, TBA value and Ca²⁺-ATPase as the freshness index. The result of experiment showed that effect of composite biological preservative was better than that of the blank control group and Group 4(complex fresh-keeping agents and modified atmosphere) was the best one. In this group the shelf life was prolonged to 30d, compared with the blank control, Group 4 was nearly 15d longer.

Keywords

biotechnology; cold storage; food manufacturing; food preservation; food processing industry; freezing; Ca²⁺; TVBN value; blank control group; composite biological preservative; fresh keeping effect; freshness index; partial freezing; scapharca subcrenata; shelf life; temperature -3 degC to 1 degC; time 15 d; Atmosphere; Cells (biology); Coatings; Microorganisms; Oxidation; Proteins; Scapharca subcrenata; coating and preserving; complex fresh-keeping agents; partial freezing;

fLanguage

English

Publisher

ieee

Conference_Titel

New Technology of Agricultural Engineering (ICAE), 2011 International Conference on

Conference_Location

Zibo

Print_ISBN

978-1-4244-9574-0

Type

conf

DOI

10.1109/ICAE.2011.5943968

Filename

5943968