摘要
为明确冰温贮藏和冷藏对南美白对虾的保鲜效果。通过冻结试验,获得南美白对虾的温度-时间冻结曲线,根据曲线拐点判定冰点,将虾贮藏在0℃和冰点之间,并与常规冷藏条件下(4℃)保藏的虾进行对比研究,通过测定南美白对虾的综合感官得分、多酚氧化酶(PPO)活力与黑变、挥发性盐基氮(TVB-N)含量、pH值和菌落总数(TBC)的变化等评价保鲜效果差异。结果表明:南美白对虾的冰点为-2.2℃;冰温贮藏的南美白对虾的感官评定得分、PPO活力与黑变、TVB-N含量、pH值、TBC的变化速率均显著低于冷藏方式。冰温贮藏的南美白对虾货架期可达8 d,常规冷藏仅为4 d。冰温贮藏作为一种物理保鲜方法,能显著减缓南美白对虾品质下降速度,延长货架期;无需添加保鲜剂,避免了食品安全性问题,在实际应用中具有潜在推广价值。
In this paper,the effects of Pacific white shrimp stored under super-chilling and cold conditon were studied.Based on the freezing experiment,the freezing point was got from freezing curve of temperature-time.One group of shrimp was stored under the temperature between 0 ℃ and the freezing point（super-chilling treatment）,and the controlled group was stored under 4 ℃（cold treatment）.The sensory evaluation score,polyphenol oxidase（PPO） activity,melanosis,total volatile base nitrogen（TVB-N） content,pH value and total bacterial count（TBC） were selected to evaluate the effects on fresh-keeping.The results showed that the ice point of Pacific white shrimp was-2.2 ℃.Change rates of sensory evaluation score,PPO activity,melanosis,TVB-N content,pH value,TBC of the super-chilling treatment were rather less than those of the control.Shelf-life of the super-chilling treatment was 8 d,while the control was only 4 d.The super-chilling technology was a safe physical preservation method without preservative,which can prolong the shelf-life and delay the quality losses of Pacific white shrimp obviously.
出处
《江苏农业学报》
CSCD
北大核心
2010年第4期828-832,共5页
Jiangsu Journal of Agricultural Sciences
基金
上海市生物医药和农业科技领域重点科技项目(08391911500)
上海市优秀学科带头人计划(09XD1402000)
关键词
冰温贮藏
南美白对虾
保鲜
super-chilling
Pacific white shrimp
preservation
