罗氏沼虾在不同温度贮藏期间鲜度的变化精选.pdf

11 1 Vol. 11, No. 1 2002 3 JOURNAL OF SHANGHAI FISHERIES UNIVERSITY March, 2002 : 1004 7271( 2002) 01 0062 06 李 燕, 周培根, 戚晓玉 ( , 200090) : , ( 10 5 0 ) , , K TVBN K , 35 % TVBN , 25 mg/ 100g : ; ; ; ; ; (K) + :S984.2 1 : 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 andTVBN 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 (Macrobrachium rosenbergii) , [ 1] , , , [2] , , : : ( 1965 ) , , , , , 1 : 63 1 1. 1 , , , ( 10 , 5 , 0 ) 1. 2 1.2 . 1 蛋白质: GB 5009. 585 脂肪: GB 5009. 685 水分: GB 5009. 385 灰分: GB 5009.4 85 1.2 .2 ( ) (