对虾冷藏过程中感官品质与鲜度指标变化研究

Changes in Organoleptic Quality and Freshness Index of Prawns during Cold Storage

以养殖南美白对虾和海捕鹰爪虾为研究对象,对其4±1°C贮藏过程中感官品质、pH值、挥发性盐基氮(TVB-N)、K值和细菌总数(APC)变化情况进行了分析。结果表明,2种对虾在贮藏过程中感官品质都呈下降的趋势,南美白对虾和鹰爪虾分别在第4天和第3天时到达感官拒绝点。两种对虾在贮藏过程中,pH值、TVB-N和K值变化趋势基本一致:pH都呈现先下降后升高的趋势,TVB-N和K值都随贮藏时间延长而升高,以TVB-N 30 mg/100g和K值40%适宜作为判断货架期终点的界限,2种对虾都是在第4天达到相应水平。与南美白对虾相比,鹰爪虾的初始细菌总数较低,贮藏过程中2种对虾细菌总数的变化情况略有不同,但都是在第4天超过106 CFU/g的可被食用的上限水平。

Litopenaeus vannamei and Trachypenaeus curvirostris were selected as subjects to analyze the changes in organoleptic quality,pH,total volatile basic nitrogen（TVB-N）,K-value and aerobic plate count（APC） during storage at 4±1°C.Results showed that the organoleptic quality of Litopenaeus vannamei and Trachypenaeus curvirostris all decreased during storage,and reached sensory rejection point at day 4 and day 3,respectively;the changes in pH,TVB-N and K-value of Litopenaeus vannamei and Trachypenaeus curvirostris were similar,in which pH of them all showed tendency that decrease first and than increase,TVB-N and K-value of them all increased with time went by;the TVB-N of 30 mg/100g and the K-value of 40% could be adopted to judge the end of shelf-life,the Litopenaeus vannamei and Trachypenaeus curvirostris all reached corresponding level at the fourth day;the initial APC of Trachypenaeus curvirostris was lower than that of Litopenaeus vannamei;during storage,the changes in APC were different between the two kinds of prawns,however,both of them all reached the edible limit of 106 CFU/g at day 4.