南美白对虾停食后起捕时间与品质变化关系的研究

Study on Relationship between Fishing Time and Browning of Shrimp Heads of Penaeus vannamei Treated by Fasting

研究了南美白对虾停食后起捕时间与其在冷藏条件下(4±1℃)品质变化的关系。结果表明,停食后先起捕的对虾在同等冷藏条件下其头胸部越易黑变;实验所测得总挥发性盐基氮和菌落总数也表明,起捕时间越早的对虾腐败变质越快,储藏期明显要短,而相对迟起捕的对虾品质下降过程则要相应延缓。

The paper studied the relatioanship between fishing time and browning of shrimp head of Penaeus vannamei which had been fed in the storage temperature of （4＋1 ℃）. The experiments of sense organ analysis, total volatile basic nitrogen and enumeration of microorganisms suggested that the earlier the P. vannamei caught, the easier the shrimp head become browned and also the faster the freshness of the P. vannamei decreases in the same storage conditions. Based on the obtained data, fishing time influenced the qualities of shrimp significantly.