温度对四川醉虾品质的影响研究

Study on the Effect of Temperature on the Quality of Sichuan Drunken Shrimp

醉虾是一类生食菜肴,特色调味工艺赋予了醉虾独特的风味,为提高四川醉虾的食用品质与延长其保藏期,以感官品质、硬度、弹性、咀嚼性、色泽、菌落总数为主要指标,研究醉制温度对四川醉虾品质的影响。结果表明,低温可延缓醉虾感官品质的下降,5℃温度条件下制作的醉虾在各时间点的感官品质优于其他样品,在醉制1 h时综合感官品质最佳。在3h内,随着醉制时间的延长,醉虾的硬度、弹性、咀嚼性指标值呈下降趋势,L、a、b值均在增加,在25℃温度下,醉虾的菌落总数呈持续上升趋势,在5℃和15℃条件下,醉虾的菌落总数均有不同程度的降低,说明低温有效延缓了四川醉虾的质地品质、色泽的劣化,菌落总数降低,温度越低抑制作用越明显,低温对醉虾的品质产生积极作用,醉虾的品质指标与感官评价之间具有良好的相关性。该研究结果可为四川醉虾的加工保藏及质量提升提供参考作用。

Drunken shrimp is a kind of raw food dish,the special seasoning technology endows the unique flavor of drunken shrimp,in order to improve the food quality of Sichuan drunken shrimp and prolong its storage period,the effect of temperature on the quality of Sichuan drunken shrimp is studied with the main indexes of sensory quality,hardness,elasticity,chewiness,color and total number of bacterial colony.The results show that low temperature could delay the decline of sensory quality of drunken shrimp.The sensory quality of drunken shrimp prepared at 5℃is better than that of other samples at each time point,and the comprehensive sensory quality is the best at 1 h.Within 3 h,with the extension of time,the hardness,elasticity and chewiness values of drunken shrimp show a decreasing trend,while the values of L,a and b all increase.Under 25℃,the total number of bacterial colony of drunken shrimp shows a continuous increasing trend,while under 5℃and 15℃,the total number of bacterial colony of drunken shrimp decreases to various degrees.The results indicate that low temperature effectively delays the deterioration of texture,quality and color of Sichuan drunken shrimp,and reduces the total number of bacterial colony.The lower the temperature,the more obvious the inhibition effect is.Low temperature has a positive effect on the quality of drunken shrimp,and there's a good correlation between quality indexes and sensory evaluation of drunken shrimp.The results can provide a reference for the processing,storage and quality improvement of Sichuan drunken shrimp.