真空包装基围虾在不同贮藏温度下的新鲜度分析

Freshness of Vacuum Packaged Shrimp at Different Temperatures

以基围虾为研究对象,采用真空包装方法,分析基围虾在冷藏(4℃)和冻藏(-16℃)条件下的品质变化情况。以菌落总数、pH值、挥发性盐基氮(TVB-N)、质构特性为指标,结合电子鼻对不同贮藏条件下的基围虾的气味进行检测,并对所获得信息进行主成分分析,综合评价其新鲜度。结果表明,随着贮藏时间的延长,不同温度贮藏的基围虾菌落总数和TVB-N值均呈上升趋势,温度越低,上升越慢;贮藏期间pH值呈先下降后升高的趋势;电子鼻分析结果与菌落总数结果保持一致,能有效区分不同新鲜度的基围虾。

This study aimed to evaluate the freshness of shrimp stored at 4℃and-16℃with vacuum packaging.Changes in total viable count(TVC),pH value,total volatile basic nitrogen(TVB-N)value and texture characteristics.The volatile odor was determined by electronic nose and analyzed using principal component analysis(PCA).The results showed that the TVC and TVB-N value of shrimp increased during storage,more slowly at the lower storage temperature,pH value appeared to have an ascending trend after an initial decline during the storage.Meanwhile,the results of E-nose were consistent with TVC and TVB-N value,and therefore could be used to identify the freshness of shrimp.