摘要
以南美白对虾为研究对象,通过单因素试验和正交试验确定了南美白对虾的最适真空处理条件,真空包装材料为PET-PE厚度为0.25 mm,热封时间为15 s,抽真空时间为25 s。其次研究了在最适真空包装和未包装的南美白对虾在0-4℃储藏期间的p H值、挥发性盐基氮、细菌总数、三甲胺和硫代巴比妥酸的变化。通过对比得出真空处理可以有效地抑制南美白对虾中微生物的生长,抑制贮藏过程中挥发性盐基氮的积累,延缓p H值的变化,延缓三甲胺的生成,延缓脂肪氧化从而延长南美白对虾的货架期。
Litopenaeus vannamei as the research object, through the single factor test and orthogonal test, the optimum vacuum processing conditions were studied. The results showed that optimum vacuum processing conditions were the vacuum packaging material for PET-PE thickness of 0.25 mm, heat sealing time of 15 s, vacuum time for 25 s. Then, the changes of p H value, TVB-N, total number of bacteria, trimethylamine and glucosinolates barbituric acid of Litopenaeus vannamei was studied in storage. Results shown that vacuum treatment could effectively inhibit the growth of microorganisms, inhibit volatile base nitrogen accumulation during the process of storage, delay the change of p H value, delay the generation of trimethylamine, delay the fat oxidation so as to extend the shelf life of the Litopenaeus vannamei.
出处
《食品科技》
CAS
北大核心
2016年第1期27-32,共6页
Food Science and Technology
基金
宁波市富民专项(2015C10018)
宁波市农业创新创业项目(2013C920025)
浙江省青年学科带头人项目
关键词
南美白对虾
真空包装
保鲜
工艺
Litopenaeus vannamei
vacuum package
keeping-fresh
technology
