南美白对虾冷藏过程中的鲜度变化与货架期

Analysis on freshness changes and shelf-life of Litopenaeus vannamei during cold storage

以细菌总数(APC)、挥发性盐基氮(TVB-N)、pH为指标,结合感官评价,分析了南美白对虾在0℃(冰藏)和4℃贮藏过程中的鲜度变化和货架期,并与感官评价的相关性进行了探讨。结果表明,在0℃和4℃的贮藏过程中,南美白对虾较好品质期分别为96、48 h,货架期分别为216、96 h。各温度较好品质期终点和货架期终点时APC均值分别为5.05(±0.03)、6.05(±0.04)CFU/g,TVB-N均值分别为17.01(±0.06)、30.33(±0.76)mg/100g,pH值分别为7.30(±0.02)、7.72(±0.09);两种温度下较好品质期终点和货架期终点时各指标均值均无显著差异,表明APC、TVB-N和pH值作为南美白对虾冷藏期间的鲜度指标与感官评价有较好的一致性。

Freshness changes and shelf-life of Litopenaeus vannamei were investigated by testing the indices of chemical（pH, TVB-N）, microbiological（APC） and sensory evaluation during storage at 0（in ice） and 4℃. Results showed that the better-quality periods of L. vannamei were 96 and 48 h, and shelf lives were 216 and 96 h during storage at 0 and 4℃, respectively. Averagely, total viable counts（APC） at the end of better-quality periods and shelf lived in the storage temperatures above were 5.05（±0.03） and 6.05（±0.04） CFU/g, total volatile base nitrogen（TVB-N）values 17.01（±0.06） and 30.33（±0.76） mg/100g, and pH values 7.30（±0.02） and 7.72（±0.09）, respectively. There was no significant differences among the indices above at the end of better-quality periods and shelf lives in the two temperatures. This means that APC, TVB-N and pH have good identity to sensory evaluation in indicating L. vannamei shelf-life as freshness parameters.