罗氏沼虾在不同温度贮藏期间鲜度的变化.pdfVIP

第 11 卷第 1 期 上 海 水 产 大 学 学 报 Vol. 11, No. 1 2002 年 3 月 JOURNAL OF SHANGHAI FISHERIES UNIVERSITY March, 2002 文章编号: 1004- 7271( 2002) 01- 0062- 06 罗氏沼虾在不同温度贮藏期间鲜度的变化 李 燕, 周培根, 戚晓玉 ( 上海水产大学食品学院, 上海 200090) 摘 要: 通过感官评定、微生物和生化指标的分析, 评价了不同贮藏 温度( 10 、5 、0 ) 对罗氏 沼虾鲜度 的影 响。冰藏能明 显抑制细菌的繁殖, 有效地延长罗氏沼 虾的贮藏期, 但虾 肌肉组织变 得较松软。在 三种贮藏 温 度条件下 K 值和 TVBN 均随着贮藏时间的延长而增加。K 值可作为评价罗氏沼虾高质量鲜度的指标, 35 % 为 可接受的极限值。TVBN 可用 来显示沼虾死后后期质量变化的特点, 25 mg/ 100g 为可食用的极限值。 关键词: 罗氏沼虾; 鲜度; 感官评定; 菌落总数; 总挥发性盐基氮; 鲜度指标( K) 中图分类号: S984. 2+ 1 文献标识码: A Changes in freshness of Macrobrachium rosenbergii during storage at different temperatures LI Yan, ZHOU Peigen, QI Xiaoyu ( College of Food Science, Shanghai Fisheries University , Shanghai 200090, China) Abstract:The effects of different storage temperatures ( 10 , 5 and 0 ) on freshness of shrimp ( Macrobrachium rosenbergii ) were evaluated by sensory method, microbial counts and biochemical properties. Lower temperature can inhibit the growth of bacteria and extend the shelf life of shrimp, but the texture of shrimp became soft. When shrimps were at three different temperatures, its K and TVBN values increased with storage time. The experimental results suggested that K value can be used as a freshness index of shrimp of high quality and its maximum value for eatable shrimps is 35 %. TVBN can be used as a decomposition index of shrimp at a late stage of storage and its maximum value is 25 mg/ 100g. Key words: Macrobrachium rosenbergii; freshness; sensory evaluation; bacteria counts; TVBN; K value 罗氏沼虾( Macrobrachium rosenbergii) 又称马来西亚长臂大虾, 具有生长快、食性广、肉味美、营养好 等优点, 已成为世界上