| 摘要: |
| 为探究贮藏温度对中国毛虾品质的影响, 通过感官评分, 菌落总数和理化指标的测定, 分析毛虾虾皮在不同贮藏温度下的品质变化。结果表明: 25℃及37℃贮藏期间感官评分、亮度值(L*)显著下降, 红度值(a*)、黄度值(b*)、菌落总数显著增加(P<0.05), pH值先缓慢增加后趋于稳定, TVB-N和TBA值在贮藏前期均缓慢增加, 后期增加显著。4℃贮藏下, 感官评分缓慢下降, pH值、菌落总数基本不变, 贮藏30 d后, L*、a*、b*、TVB-N及TBA值呈现显著变化(P<0.05)。综合分析, 不同温度对毛虾虾皮贮藏期的色泽、感官评分、TVB-N、TBA、pH值及菌落总数变化均有显著影响;毛虾皮在25℃和37℃下分别贮藏至15 d及9 d时, 已严重发黄并产生异味, 菌落总数均大于107 CFU/g, 已腐败变质。4℃下贮藏至60 d时毛虾虾皮仍未失去食用价值, 说明低温能显著延长毛虾虾皮的贮藏时间。 |
| 关键词: 中国毛虾 贮藏温度 品质变化 |
| DOI：10.11693/hyhz20150100025 |
| 分类号: |
| 基金项目:浙江省自然科学基金面上项目,LY15C200015号;舟山市科技局公益类科技项目,2014C31052号;宁波大学"水产"浙江省重中之重开放基金资助项目,XKZSC1534号。 |
附件 |
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| STUDY ON EFFECTS OF STORAGE TEMPERATURE ON QUALITY CHANGES OF ACETES CHINENSIS |
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LIU Na1, WENG Pei-Fang1, ZHU Ya-Zhu2, WU Zu-Fang1, ZHANG Xin1
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1.Key Laboratory of Applied Marine Biotechnology of Ministry of Education, Ningbo University, Ningbo 315211, China;2.Zhejiang International Maritime College, Zhoushan 316021, China
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| Abstract: |
| To explore the effects of storage temperatures on the quality of dried Acetes chinensis, the quality changes of dried A.chinensis stored under different temperatures were investigated using sensory evaluation, the total bacteria counts and physical and chemical indicators.It indicated that when stored at 25℃ and 37℃, the sensory evaluation, lightness value (L*), redness value (a*), yellowness value (b*) and total bacteria counts increased significantly (P<0.05), pH value increased slowly in early stages and then stayed stable.TVB-N and TBA values increased slowly in the beginning and then increased significantly.When stored at 4℃, the sensory evaluation of the product decreased slowly, while pH value and total bacteria counts were stable, after stored for 30 d.L*, a*, b*, TVB-N and TBA values changed significantly.It can be concluded that different temperatures have significant effect on color, sensory evaluation, TVB-N, TBA, pH values and total bacteria counts of dried A.chinensis.When stored at 25℃ and 37℃, respectively, the product changed to yellow and smelly, and the total bacteria count reached 107 CFU/g, which have been deteriorated after stored for 15 d and 9 d respectively.When stored under 4℃, dried A.chinensis still have edible value and this result concluded that low temperature can significantly prolong the storage time of dried A.chinensis. |
| Key words: Acetes chinensis storage temperature quality changes |
