三疣梭子蟹在0℃保存时品质变化评价指标研究

Study on the Quality Changes and Indicators of Portunus trituberculatus Storing at 0 ℃ Cold Conditions

通过对感观评价和挥发性盐基氮(TVB-N)值、K值、pH以及TBA值四项理化指标的测定,试验研究了在0℃冷藏条件下三疣梭子蟹的品质变化。试验结果表明:在0℃贮藏条件下,感观评价三疣梭子蟹的贮存期为8 d。TVB-N值不能较好地反映三疣梭子蟹品质变化过程,而p H、K值和TBA值可以较好地反映三疣梭子蟹冷藏时的品质劣变过程,可以作为检测三疣梭子蟹食用品质的辅助指标。pH高于8.0时,K值达到40%,TBA值达到10 mg/100 g,显示三疣梭子蟹品质劣变。

The quality changes of Portunus trituberculatus, stored at temperature of 0 ℃, were evaluated by sensory evaluation and determination of four chemical indicators such as the value of volatile nitrogen（TVB-N）, pH, K value and TBA value. The storage periods of Portunus trituberculatus under 0 ℃ cold conditions were 8 days respectively, determined by sensory evaluation. TVB-N value could not reflect the quality deterioration of Portunus trituberculatus properly, but pH,K value and TBA value were good indicator to evaluate the quality changes. As its muscle pH exceeded 8.0, K value reached 40%, and TBA was 10 mg/100 g, the Portunus trituberculatus quality was deteriorated.