| 不同贮藏温度对南美白对虾黑变的影响 |
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| 引用本文： | 施佩影,;李仁伟,;刘文营.不同贮藏温度对南美白对虾黑变的影响[J].湖州师范学院学报,2014(8):35-39. |
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| 作者姓名： | 施佩影 ;李仁伟 ;刘文营 |
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| 作者单位： | [1]浙江北极品水产有限公司,浙江杭州310000; [2]中国肉类食品综合研究中心,北京100068 |
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| 摘 要： | 在低温条件下,微生物的生长会受到抑制,虾体内各种反应酶活力也处于一个较低的水平,能够在一定程度上维持对虾捕获时的品质.通过测定细菌总数和K值等生化指标,结合对南美白对虾的感官评价,对不同贮藏温度下南美白对虾的黑变进行研究.微生物增长、总挥发性盐基氮(TVBN)和K值变化与南美白对虾黑变的关系显示,南美白对虾在0℃、4℃、8℃条件下较适宜贮藏,时间分别不能超过36h、24h和12h.
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| 关 键 词： | 南美白对虾 黑变 保鲜 贮藏温度 |
The Impact Analysis of Pacific White Prawn Blackening During Storage |
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| Institution: | SHI Peiying, LI Renwei , LIU Wenying (1.Zhejiang North Best Aquatic Product Limited Company, Hangzhou 310000; 2.China Meat Research Centre, Beijing 100068; China) |
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| Abstract: | Under the condition of low temperature,the growth of microorganisms is inhibited.The quality of prawns can be kept for a long time under low temperature because of the inhibition of microbial growth and low activity of enzyme.A comparative analysis was carried out to determine the total number of bacteria and biochemical index such as Kvalue,in combination with the sensory evaluation of the pacific white pawn under different temperatures.The relationship between the change of TVBN and KValue and the blackening of the white pacific pawn shows that the temperatures of 0℃,4℃,8℃are more suitable to store the white pacific pawn and the time cannot be over 36 h,24hand 12 h. |
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| Keywords: | pacific white pawn blackening fresh-keeping storage temperature |
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