冰温贮藏对南美白对虾保鲜效果的影响.pdfVIP

828 江苏农业学报(JiangsuJ.of Agr.Sci. ),2010,26(4):828~832 凌萍华,谢摇 晶,赵海鹏,等. 冰温贮藏对南美白对虾保鲜效果的影响[J].江苏农业学报,2010,26(4):828鄄832. 冰温贮藏对南美白对虾保鲜效果的影响 凌萍华,摇 谢摇 晶,摇 赵海鹏,摇 杨胜平 (上海海洋大学食品学院,上海 201306) 摇 摇 摘要:摇 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鄄时间冻结 曲线,根据曲线拐点判定冰点,将虾贮藏在0 益和冰点之间,并与常规冷藏条件下(4 益)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鄄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郾2 益;冰温贮藏的南美白对虾的感官 评定得分、PPO活力与黑变、TVB鄄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。 关键词:摇 冰温贮藏; 南美白对虾; 保鲜 中图分类号:摇 TS254.4摇 摇 摇 文献标识码:摇 A摇 摇 摇 文章编号:摇 1000鄄4440(2010)04鄄0828鄄05 Effects of Super鄄chilling Treatment on Fresh鄄keeping of Pacific White Shrimp(Litopenaeus vannamei) LING Ping鄄hua,摇 XIE Jing,摇 ZHAO Hai鄄peng,摇 YANG Sheng鄄ping (College of Food Science Technology,Shanghai Ocean University,Shanghai201306,China) 摇 摇 Abstract:摇 In thispaper,theeffectsofPacificwhiteshrimpstoredundersuper鄄chillingandcoldconditonwerestud鄄 ied. Based on the freezing experiment,the freezing point was got from freezing curve of temperature鄄time. One group of shrimpwasstoredunderthetemperaturebetween0 益 andthefreezingpoint (super鄄chillingtreatment),andthecontrolled group wasstoredunder4 益 (coldtreatment). The sensory evaluation score,polyphenol oxidase (PPO)activity,melano鄄 sis,total volatile base nitrogen (TVB鄄N) content,pHvalue andtotal bacterial count (TBC)were selectedto evaluatethe effects on fresh鄄keeping. Theresultsshowedthattheicepointof Pacificwhiteshrimpwas -2.2 益. Changeratesof senso鄄 ry evaluation score,PPO activity,melanosis,TVB鄄N content,pH value,TBC of the super鄄chilling treatment were rather less than those of thecontrol. Shelf鄄lifeof the super鄄chillingtreatmentwas8 d,whilethecontrolwasonly4 d. The super鄄 chilling technology wasa safephy