不同贮藏温度对南美白对虾品质的影响

Effects of different storage temperatures on the quality of Litopenaeus vannamei

以南美白对虾为研究对象,对比分析冷藏(4℃)、微冻(-2℃)和冻藏(-18℃)条件下,虾肉的品质变化。结果表明:随着贮藏时间的延长,不同贮藏温度条件下南美白对虾的保水性、蛋白质含量、肌原纤维蛋白活性、脂肪含量均不断降低,ATP关联化合物(K值)、硫代巴比妥酸(TBA)值均呈上升趋势。南美白对虾在4、-2、-18℃条件下贮藏的货架期分别为6、20、50 d。

Taking Litopenaeus vannamei as the research object,comparative analysis was conducted on the quality changes of Litopenaeus vannamei meat under refrigeration(4℃C),microfreezing(-2℃),and frozen storage(-18 C)conditions.The results showed that with the extension of storage time,the water retention,protein content,Ca^(2+)-ATPase activity and fat content of Litopenaeus vannamei decreased under different storage temperature conditions,while K value and thiobarbituric acid showed increasing trend.The shelf life of Litopenaeus vannamei stored at 4,-2 and-18℃was6,20and50d,respec-tively.