栅栏保鲜技术对脊腹褐虾虾仁制品品质变化的影响

Impact of Hurdle Preservation Technique on Crangon Affinis Shrimp Product Quality Changes

为保持脊腹褐虾虾仁的营养品质,防止其腐败变质,采用栅栏保鲜技术对脊腹褐虾虾仁进行保鲜处理,研究保鲜过程中虾仁的感官特性、pH、菌落总数及挥发性盐基氮(TVB-N)的变化情况。结果表明:采用多栅栏因子保鲜组的脊腹褐虾虾仁在贮藏8 h时,感官评分分值仍高于6分,均优于其余各组,包括对照组、仅添加保鲜剂组、真空包装组以及控制水分含量组;采用多栅栏因子保鲜组的脊腹褐虾虾仁pH变化趋势小,而对照组、添加保鲜剂组、真空包装组及水分含量控制组的pH变化趋势较大。在菌落总数增长方面,采用多栅栏因子菌落总数增长缓慢,相比其余对照研究组菌落总数增长较快。在挥发性盐基氮方面,多栅栏因子保鲜组相比其余研究组也是增长缓慢。综合评价采用多栅栏保鲜因子处理的脊腹褐虾制品的感官评分、pH、菌落总数、挥发性盐基氮在贮藏期间均优于传统的单一栅栏保鲜技术法。该研究成果为脊腹褐虾及虾仁制品的生产提供了理论基础。

To maintain crangon affinis shrimp nutritional quality and prevent its spoilage, hurdle preservation technique was used to study sensory properties, pH, total number of colonies and volatile basic nitrogen （TVB-N） of crangon affinis shrimp. The results showed that：sensory evaluation score of use of multifactor hurdle group crangon affinis shrimp is still higher than 6 points after storage 8 h, better than no processing of crangon affinis （control group）, only adding preservative group, vacuum packaging group and control the moisture content group.Crangon affinis pH of multi-factor hurdle control group, but the pH of adding preservative group, vacuum packaging group increased slowly than the group,and the moisture content control group almost have little differences with the untreated group. Increase of the total number of colonies of control group was fastest, vacuum packaging combined with preservative and control the moisture content was the slowest growing group, add preservative set slightly faster than the growth of vacuum packaging group. Total volatile nitrogen of adding preservative group, vacuum packaging group, the moisture content control group grew slowly than the control group. While total volatile nitrogen of vacuum packaging combined with preservative and control the moisture content increased slowest. Sensory score, pH, total number of colonies, TVBN of multi-factor hurdle preservation technique of fresh crangon affinis shrimp products is better than traditional single hurdle preservation technology during storage. The results of the study provides a theoretical basis for crangon affinis shrimp and its products.