摘要
以南美白对虾为试验对象,研究微冻保鲜(-4℃)对肌肉品质的影响。采用常规方法检测了对虾肌肉pH、挥发性盐基氮、细菌总数、K值以及硬度和弹性。结果表明,随着贮藏时间的延长,pH、挥发性盐基氮、细菌总数和K值呈现升高趋势,硬度和弹性指标呈现下降趋势。与4℃贮藏的对照组比较,微冻保鲜在贮藏后期显著改善了(P<0.05)南美白对虾各项指标的变异程度,结果揭示微冻保鲜可以通过延缓对虾肌肉的腐败进而提高其品质,旨在为对虾保鲜技术提供一定的借鉴。
The present research evaluated the effect of superchilling storage （-4℃） on the quality of shrimp, Litopenaeus vannamei. The pH value, total volatile basic nitrogen （TVB-N）, total viable count （TVC）, K value and hardness and springiness of shrimp muscle samples were determined using routine methods. The results determined in the present study showed that pH values, TVB-N, TVC and K value increased with the storage days. However, the hardness and springiness decreased with the storage days. In the later days, shrimp showed improved significantly parameters in superchilling storage （-4℃） （P〈0.05） compared to those in normal storage （4℃）. It indicated that superchilling storage could be used to delay the corruption of the shrimp muscle and thereby improve the corresponding quality. The present study was to present a reference for the technology of shrimp preservation.
出处
《食品研究与开发》
CAS
北大核心
2014年第3期100-103,共4页
Food Research and Development
基金
浙江省杰出青年科学基金(No.R3110345)
关键词
微冻保鲜
南美白对虾
肌肉
品质
superchilling storage
Litopenaeus vannamei
muscle
quality
