虾蛄冷藏条件的研究

Study on Refrigerating Conditions of Squilla

鲜虾蛄包装条件分别为:充氮包装、抽真空包装和普通包装。在-25℃下冷冻8h,然后分别在-5、-10、-15、-20、-25℃等温度条件下贮存,并在不同的贮存时间对虾蛄的感官指标评价、K值和TVB-N(挥发性盐基氮)值进行测定。结果表明虾蛄的K值与TVB-N值有较好的相关性。当虾蛄的K值在20%以下,TVB-N值在30mg/100g以下时,其感官指标在C级以上。在-20℃和-25℃条件下贮存的虾蛄不论是感官指标还是化学指标均无明显的区别。真空和充氮包装使K值与TVB-N值增加的速度放缓,可以延长保鲜时间。

The effects of different storage temperature（-5 ℃, -10 ℃, -15 ℃, -20 ℃, -25 ℃） and different package methods （uncover package, vacuum package, package full of nitrogen ） on squilla were evaluated by sensory method and biochemical properties including total volatile basic nitrogen （TVB-N）and K value. The result showed that the pertinence of K value and the TVB-N is obvious. When the K value below 20 % and the TVB-N below 30mg/100g, the squilla ＇ s sensory index above the C level. Vacuum package and package full of nitrogen can inhibit the growth of bacteria and extend the shelf life. When the squilla stores at - 20 ℃ and - 25 ℃, the difference of sensory index and the chemistry index is no obvious.