水分活度及pH值对高水分烤虾品质和贮藏性的影响

Effects of Water Activity and pH Value on Quality and Storage Property of Baked Penaeus vannamei with High Moisture

[目的]为高水分烤虾的工业化生产提供理论依据。[方法]以冷冻南美白对虾为材料,研究了传统高水分烤虾的加工工艺及水分活度(Aw)、pH值对烤虾制品品质和贮藏性的影响。[结果]pH值为6.8时,Aw为(0.96±0.02)的产品贮藏10 d即达到货架期终点,菌落总数达106cfu/g以上,而Aw为(0.92±0.02)的产品贮藏60 d菌落总数仅为105cfu/g,Aw为0.90～0.92时,产品的感官品质最好;当Aw为0.94时,pH值为6.8的产品贮藏19 d即达到货架期终点,菌落总数超过106cfu/g,而pH值为5.8的产品贮藏30 d仍保持较好的感官品质。[结论]AW为0.92、pH值为5.8的产品保持了南美白对虾的原有风味。

[ Objective] The aim was to provide the theoretical basis for industrial production of baked Penaeus vannamei with high moisture. [ Method] With frozen P. vannamei as the material ,the traditional processing technology of baked P. vannamei with high moisture and the effects of water activity （Aw） and pH Value on the quality and storage property of the products were studied. [ Result ] When pH value was 6.8, the products with Aw of （0.96±0.02） reached the end of shelf life after 10 d of storage ,and the total colony count was above 10s cfu/g,but the total colony count of the products with Aw of （0.92 ± 0.02） only was 10^5 cfu/g after 60 d of storage. The sensory quality of the products was the best when its Aw was 0.90 -0.92. When Aw was 0.94 ,the products with pH value of 6.8 reached the end of shelf life after 19 d of storage ,and the to- tal colony count was more than 10^6 cfu/g, but the products with pH value of 5.8 had better sensory quality after 30 d of storage. [ Conclusion ] The products kept the original flavor of P. vannamei when its Aw was 0.92 with pH value of 5.8.