水分含量对烤虾品质与贮藏性的影响.pdfVIP

现代食品科技 Modern Food Science and Technology 2011, Vol.27, No.8 水分含量对烤虾品质和贮藏性的影响 1,2 1 1 1 王焕庆 ，李学英 ，杨宪时 ，郭全友 （1.中国水产科学研究院东海水产研究所，上海 200090）（2.大连海洋大学食品工程学院，辽宁大连 116023） 摘要：以化学和微生物变化为指标，结合感官分析，探讨了水分含量对烤虾的品质及贮藏性的影响。结果表明，水分含量升高会 提高烤虾的感官品质，但其贮藏性降低，通过对货架期终点腐败菌的分析得知，引起高水分含量烤虾变质的菌群为芽孢杆菌和球菌，主 要为蜡样芽胞杆菌(Bacillus cereus)、藤黄微球菌(Micrococcus luteus)、头状葡萄球菌头状亚种(Staphylococcus capitis ssp capitis)、链球菌 (Streptococcus spp)。 关键词：水分含量；烤虾；贮藏性；菌相 文章篇号：1673-9078(2011)8-901-904 Effect of Moisture Content on the Quality and Storage Properties of Roast Shrimp 1,2 1 1 1 WANG Huan-qing , LI Xue-ying , YANG Xian-shi , GUO Quan-you (1.East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China) (2.Food Engineering College of Dalian Ocean University, Dalian 116023, China) Abstract: Influences of water content on quality and storage of roast shrimp with high moisture content were researched by sensory evaluation, chemical and microbiological changes as indexes. The results showed that increase of moisture content would improve sensory quality of roast shrimp but decreased its storage life. Analysis of the spoilage organisms of roast shrimp at the end of its shelf life showed that the spoilage bacteria were Bacillus coccus., Micrococcus luteus, Staphylococcus capitis ssp capitis and Streptococcus spp. Key words: moisture content; roast shrimp; storage properties; bacterial phase 随着消费者对烤虾制品的感官、营养、卫生安全、 品质、pH 值和微生物变化的影响，分析了高水分烤虾货