渤海养殖虾冷藏条件

Refrigerating Condition of Shrimp

鲜虾在-25℃下冻结,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,贮藏温度是影响虾的质量的关键因素,-20℃为比较理想的贮藏温度。K值与TVB-N值有较好的相关性,K值可以作为虾的鲜度评价的辅助指标。包装条件对虾的保鲜效果也会产生影响,当进行真空包装时,感官指标好于普通包装的,并且TVB-N值增加的速度放缓,可以延长虾的保鲜时间。

The fresh shrimp was frozen at-25 ℃ and the effects of different storage temperature（-5,-10,-15,-20,-25 ℃）and different package methods（uncover package,vacuum package）on shrimp were evaluated by sensory method,total volatile basic nitrogen （TVB-N）and K value.The result shows that the control of the temperature is very important in the store of the shrimp.Storage at-20 ℃ is better than lower or higher.The pertinence of K value and the TVB-N is obvious.Vacuum package is better than uncover package.