食品与发酵工业 >

2011 , Vol. 37 >Issue 02: 214 - 217

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.02.047

食品与发酵工业

烟熏鱿鱼不同温度贮藏期间色泽变化初步研究

  • 王宏海 ,
  • 戴志远 ,
  • 翁丽萍 ,
  • 杨荣华 ,
  • 张燕平 ,
  • 卢延斌
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网络出版日期: 2011-02-25

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The Preliminary Study on Color of Smoked Squid During Different Storage Temperature

  • Wang Hong-hai ,
  • Dai Zhi-yuan ,
  • Weng Li-ping ,
  • Yang Rong-hua ,
  • Zhang Yan-ping ,
  • Lu Yan-bin
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Online published: 2011-02-25

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摘要

在不同贮藏温度下,利用ColorQuest XE(色差仪)对真空包装的不同烟熏鱿鱼样品进行色泽变化检测与分析。结果表明:烟熏鱿鱼样品贮藏温度越低,色值和色差值总体变化越小,并且变化都发生在贮藏前期,半成品样品在-18℃冷冻条件下,基本不发生变化;烟熏鱿鱼成品在常温下,变化也不明显。

关键词： 烟熏鱿鱼; 贮藏温度; 色泽; 色差

本文引用格式

王宏海 , 戴志远 , 翁丽萍 , 杨荣华 , 张燕平 , 卢延斌 . 烟熏鱿鱼不同温度贮藏期间色泽变化初步研究[J]. 食品与发酵工业, 2011 , 37(02) : 214 -217 . DOI: 10.13995/j.cnki.11-1802/ts.2011.02.047

Abstract

At different storage temperature,the smoked squid′s color change under vacuum packaging has been detected and analyzed by ColorQuest XE(chromatic meter).The results showed that the lower the storage temperature is lower,the little the color changed.All the color changes are happened during the early storage.No color changes if Semi-finished products stored at-18 ℃.Final smoked squid products also showed no obvious change at room temperature.

Key words： smoked squid; storage temperature; color; chromatism

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