Effect of Cold Chain Logistics Transportation on Quality of Low-Salt Pickled Sturgeon
Sturgeon is rich in a variety of nutrients,including proteins,unsaturated fatty acids,mineral components,vitamins and collagen,and is deeply loved by consumers.However,China's cold chain technology is still relatively backward compared to developed countries.Every year,there is food damaged due to poor cold chain transportation preservation technology,resulting in massive economic losses.In order to ensure the quality of pickled sturgeon during cold chain transportation,in this study,the quality of pickled sturgeon under three different cold chain transportation methods(transportation method A:full cold chain transportation;transportation method B:full broken chain transportation;transportation method C:half the distance is broken chain transportation)is compared,and the effects of broken chain transportation on thiobarbituric acid reactive substance(TBARS)value,volatile basic nitrogen(TVB-N)value,total bacterial count,pH value and color difference of low-salt pickled sturgeon are analyzed.The research results show that with the increase of refrigerated transportation time,the total bacterial count of low-salt pickled sturgeon increases continuously,and as the number of times of broken chain transportation during cold chain logistics transportation gradually increases,the quality of low-salt pickled sturgeon decreases more significantly.The quality of low-salt pickled sturgeon using transportation method A is significantly higher than that using transportation methods B and C.
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NSTL
万方数据
