摘要
研究生虾仁不同温度下的贮藏特性并确定其Q10。通过感官评价和菌落总数的测定,确定不同温度下生虾仁的贮藏期,并得出贮藏期与温度呈指数关系:y=8.3517e-0.2097x,其相关系数为0.9605,最后得出判断生虾仁货架期的Q10计算公式为:F2=F18.1417Δ/10。
Preservation characteristic of Penaeus vannmei under different temperatures were studied and its Q10 was determined.The storage life of fresh shrimp under different temperatures was determined by sensory evalution and detection of bacterial plate count, then an exponential relation between the storage life and temperature were obtained ：y = 8.3517e-0. 2097x ,the correlation coefficient were 0.9605.The calculation formulas of Q10 on determination to the shelf life of fresh shrimp was obtained.F2 = F1 8.1417△/10.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第7期386-388,共3页
Science and Technology of Food Industry
基金
国家科技支撑项目(2008BAD94B02)
关键词
生虾仁
温度
货架期
fresh shrimp
temperature
shelf life
