复合保鲜剂对虾皮贮存品质的影响及其常温保质期的预测

Effect of Compound Additives on Storage Quality of Dried Small Shrimp and Prediction of Shelf Life at Room Temperature

试验探讨添加复合保鲜剂对虾皮贮存品质的影响。以虾皮的感官评价、pH、色泽、菌落总数、挥发性盐基氮(total volatile basic nitrogen,TVB-N)为指标,对添加复合保鲜剂的虾皮在37℃和47℃下贮存时的品质变化进行研究。结果表明,相比于未添加保鲜剂的虾皮,该复合保鲜剂能在一定程度上抑制虾皮的腐败变质,延长虾皮的贮存时间。运用加速破坏性试验(accelerated shelf-life testing,ALST)中的双试验温度法预测添加复合保鲜剂的虾皮在25℃下的保质期为14 d,实测值为13.33±0.58 d。

The effect of adding compound preservative on the storage quality of dried small shrimp was discussed.Taking the sensory evaluation,pH,color,total bacterial count and total volatile basic nitrogen(TVB-N)of dried small shrimp as indicators,the quality changes of dried small shrimp with compound preservative at 37℃ and 47℃ were studied.The results showed that compared with the dried small shrimp without preservative,the compound preservative could inhibit the deterioration of dried small shrimp to a certain extent and prolong the storage time.Using the double-test temperature method in the accelerated shelf life test(ALST),it was predicted that the shelf life of the dried small shrimp added with compound preservative at 25℃ was 14 d,and the measured value was 13.33±0.58 d.