不同温度对刀额新对虾PPO活性、微生物指标及鲜度的影响

Effects of Different Temperatures on Polyphenoloxidase Activity,Microbiological Index and Freshness of Metapenaeus ensis

对不同温度保藏的刀额新对虾(基围虾)的多酚氧化酶(PPO)活性、微生物指标和感官指标进行测定和分析比较。结果表明:基围虾的PPO活性随保藏时间的延长不断增加,在相同的保藏时间内温度为4℃时虾的PPO活性比室温时低;细菌总数和嗜冷菌数随着保藏时间的延长不断增加,但在不同温度下嗜冷菌数占总菌数的比值有所不同,大肠菌群数的变化也有很大差别。当虾的PPO活性≤60U时,虾的感官指标和微生物指标也都符合海虾卫生标准。

The polyphenoloxidase （PPO） activity, microbiological index and sensory index ofMetapenaeus ensis under different storage temperatures were measured and compared. The results showed that the PPO activity of Metapenaeus ensis increases with storage time, and it at 4 ℃ is lower than at room temperature in the same storage period. The total bacterial count and psychrotrophic bacteria count increase gradually with the storage time extending, but the ratio of psychrotrophic bacteria count to total bacterial count is various under different temperatures, and the changes in the numbers of coliform bacteria have significant difference. Microbiological index and sensory index of Metapenaeus ensis measure up to hygienic standard for sea shrimp when the PPO activity of Metapenaeus ensis is less than or equal to 60 U.