濑尿虾真空气调包装保鲜研究

Preservation of Edible Mantis Shrimp with Modified Atmosphere Packaging

本研究用不同比例混合的O2,CO2和N2的两组混合气对濑尿虾进行真空气调包装保鲜研究,包装后的濑尿虾在保鲜期内进行感官评定,总挥发性盐基氮(TVBN),大肠菌群、细菌总数和生化指标(K值)的检测。结果表明:在4℃左右的保存温度下,用涂布聚酯/聚乙烯(KPET/PE)的78μm厚的复合薄膜,用混合比例为60%CO2/30%N2/10%O2及混合比例为75%CO2/20%N2/5%O2的两种混合气体对濑尿虾进行真空气调保鲜包装,其保鲜期可达到12天。

The preservation of edible mantis shrimp with Modified Atmosphere Packaging is investigated in this paper. Sensory evaluation, TVBN, microbial analysis and K value of edible mantis shrimp in different storage time are detected. The results shows that with modified atmosphere packaging by K-PET/PE film （78 μm） under the gas proportion of 60% CO2/30% N2/10% 02 and 5% 02/20% N2/75% CO2 in 4 ,the edible mantis shrimp could be kept fresh up to 12 days.