摘要
研究面包虾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,确定不同温度下面包虾的贮藏期,并得出贮藏期与温度呈指数关系:y=11.119e-0.1948x,其相关系数为0.9574。最后得出判断面包虾货架期的Q10计算公式为:F2=F17.015△/10。
Preservation characteristic of bread shrimp under different temperatures was studied and its Q10 was determined. The storage life of bread 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 was obtained： y=11.119e-0.1948x, the correlation coefficient are 0.9574. The calculation formulas of Q10 on determination to the shelf life of fresh shrimp was obtained, F2=F17.015△/10.
出处
《食品科技》
CAS
北大核心
2011年第9期165-169,共5页
Food Science and Technology
基金
国家科技支撑项目(2008BAD94B02)
关键词
面包虾
温度
货架期
bread shrimp
temperature
shelf life
