冲泡即食燕皮虾饺货架期的研究

Shelf life of instant Yanpi shrimp dumplings

以实验室自制的冲泡即食燕皮虾饺为原料,对产品货架期进行预测,为南美白对虾新产品的贮藏提供参考。以感官评定结果、挥发性盐基氮以及菌落总数为主要指标,采用加速试验,利用Weibull危害分析法对铝膜袋包装的冲泡即食燕皮虾饺进行货架期预测。结果表明,在30、35和40℃贮藏温度下的产品货架期分别为163、100和71d,此时,细菌未检出、挥发性盐基氮也未超标,产品没有出现明显的变质现象,但复水比略有下降会影响口感。利用Arrhenius方程预测25℃时产品货架期为316d。

Using instant Yanpi dumplings made in our laboratory as raw material,shelf life of these products was predicted to offer for the storage of new products of shrimp.Sensory evaluation,volatile basic nitrogen and colony count were used as indicators.Accelerated shelf life test（ASLT）was used in this experiment.Weibull risk analysis was used to predict the shelf life of aluminum film bag which was used to package the instant of Yanpi shrimp dumplings.The results showed that at 30,35 and 40℃ storage temperature,shelf life of the product were 163,100 and 71 days,respectively.On this condition,bacteria wasn＇t detected,volatile basic nitrogen did not exceed the standard,products had no obvious deterioration,but the rehydration ratio decreased slightly and it would affect the taste.Arrhenius equation was used to predict the shelf life of products,which suggested that at 25℃ storage temperature,shelf life of the product was 316 days.