摘要
本文测定了海捕大管鞭虾（Solenocera melantho）（又称红虾）调理食品在不同温度保藏中的细菌总数、挥发性盐基氮（TVB-N）值、pH值及感官评价等参数。通过对虾肉色泽、组织质构、风味和外形四个方面的检测,综合各项指标决定将TVB-N作为该产品质量变化和推测货架期时长的关键指标。将各温度下测定的TVB-N值代入线性方程组计算出反应活化能Ea为55.21 k J/mol,指前因子k0为1.08×10^9。利用Arrhenius方程外推法计算得出在20°C和25°C温度下TVB-N值变化速率常数分别为k20°C=0.1405和k25°C=0.2386,从而进一步确定该条件下保藏的理论货架期分别为153.6d和92.1d。经质构仪分析红虾虾仁的硬度与弹性变化,综合感官评定结果和其它测定值,确定海捕红虾产品在常温贮藏中的货架期为3个月。本研究为常温下红虾调理食品的保藏提供了理论依据。
To study the shelf life of dried Solenocera melantho（red shrimp） meat at 20 and 25°C during preservation, the total bacteria, total volatile basic nitrogen（TVB-N）, and p H value were measured in combination of sensory evaluation on color, tissue texture, flavor, and appearance. After evaluation on performance of these parameters, we found that TVB-N value could be used as the key indicator to the seafood quality. With the TVB-N values measured in two temperatures, we calculated the activation energy（55.21 k J/mol） and the pre-exponential factor（1.08 × 10 9）. In addition, with the Arrhenius equation, we calculated by extrapolation the variation rate constant at 20 and 25°C, being 0.1405 and 0.2386, respectively, based on which the theoretical shelf life was determined at 153.6 d and 92.1 d, respectively. By instrumental detection on the hardness and elasticity of the red shrimp product, in consideration of other parameters and sensory evaluation scores, the shelf life of the seafood was determined for three months at a normal temperature. This study provides a theoretical basis for seafood storage strategy at normal temperatures.
出处
《海洋与湖沼》
CAS
CSCD
北大核心
2016年第2期447-454,共8页
Oceanologia Et Limnologia Sinica
基金
浙江省自然科学基金项目,LY13C00005号
舟山市科技计划项目,2014C41002号,2014C41010号
浙江海洋学院科研启动资助项目,21135012614号,21135013115号
关键词
大管鞭虾(红虾)
货架期预测
海鲜产品保藏
质量分析
red shrimp Solenocera melantho
shelf life prediction
seafood product preservation
quality analysis
