南极大磷虾0、5和20℃贮藏中的品质变化

Sensory,microbiological and chemical changes of Euphausia superba during storage at 0,5,and 20 ℃

以感官、细菌总数、嗜冷菌数、TVB-N和TMA-N为指标,探讨了南极大磷虾在0、5和20℃贮藏中的品质变化,结合三氯乙酸可溶性氮含量和细菌菌相的变化对南极大磷虾腐败作用进行了分析。结果表明,南极大磷虾品质下降很快,0℃和5℃温度下15 h后品质不可接受,20℃温度下8 h后品质不可接受。0、5和20℃贮藏中南极大磷虾细菌总数、嗜冷菌数、TVB-N、TMA-N都有增加,三氯乙酸可溶性氮含量变化明显,细菌菌相变化不大,表明0、5和20℃贮藏中南极大磷虾自溶迅速,酶对其腐败起主要作用。

The quality changes of Euphausia superba were researched by sensory evaluation,Total viable counts（TVC）,Psychrobacter,Total volatile basic nitrogen（TVB-N） and trimethylamine nitrogen（TMA-N） as indexes during storage at 0,5 and 20 ℃,and spoliage mechanism of Euphausia superba was analyzed by changes of TCA-soluble nitrogen and microflora.Results showed that the quality of Euphausia superba during storage at 0,5 and 20 ℃ decreased fast,and the quality was unacceptable after 15 h at 0 and 5 ℃ and 8 h at 20 ℃.TVC,Psychrobacter,TVB-N and TMA-N increased,TCA-soluble nitrogen content changed sharply.Results demonstrated that autolysis of Euphausia superba changed fast,and enzymes played an important role in spoilage mechanism during storage.