[1]邱绪建,陈申如,郝更新,等.淡干虾皮在4 ℃及25 ℃贮藏条件下的品质变化[J].集美大学学报(自然版),2018,23(4):265-271.
 QIU Xujian,CHEN Shenru,HAO Gengxin,et al.Quality Changes of Dry Unsalted Shrimp(Acetes chinensis)Stored at 4 ℃ and 25 ℃[J].Journal of Jimei University,2018,23(4):265-271.
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淡干虾皮在4 ℃及25 ℃贮藏条件下的品质变化()
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《集美大学学报(自然版)》[ISSN:1007-7405/CN:35-1186/N]

卷:
第23卷
期数:
2018年第4期
页码:
265-271
栏目:
水产、食品与生物技术
出版日期:
2018-07-28

文章信息/Info

Title:
Quality Changes of Dry Unsalted Shrimp(Acetes chinensis)Stored at 4 ℃ and 25 ℃
作者:
邱绪建12陈申如12郝更新12杨燊12孙乐常12刘翼翔12
(1.集美大学食品与生物工程学院,福建 厦门 361021; 2.福建省海洋功能食品工程技术研究中心,福建 厦门 361021)
Author(s):
QIU Xujian12CHEN Shenru12HAO Gengxin12YANG Shen12SUN Lechang12LIU Yixiang12
(1.College of Food and Biological Engineering,Jimei University,Xiamen 361021,China;2.Fujian Provincial Engineering Technology Research Center of Marine Functional Food,Xiamen 361021,China)
关键词:
淡干虾皮保鲜品质变化贮藏
Keywords:
dry unsalted shrimppreservationquality deteriorationstorage
文献标志码:
A
摘要:
对淡干虾皮在4 ℃和25 ℃贮藏条件下的品质变化进行了研究。在4 ℃条件下,贮藏30 d时,挥发性盐基氮(total volatile basic nitrogen,TVB-N)、菌落总数(total plate count,TPC)和三甲胺氮(trimethylamine nitrogen,TMA-N)分别达到0.824 mg/g、9.40 log CFU/g和0.054 mg/g;在25 ℃ 贮藏条件下,贮藏3 d时TVB-N、TPC、TMA-N分别达到0.293 mg/g,7.24 log CFU/g和0.045 mg/g。硫代巴比妥酸反应物质(thiobarbituric acid reactive substances,TBARS)和样品的b*值在贮藏期间显著增加。低温贮藏可大幅延缓淡干虾皮的变质过程。淡干虾皮在贮藏过程中的所有品质指标的变化与贮藏时间都呈显著相关。
Abstract:
The quality changes and shelf life of dry unsalted shrimp (Acetes chinensis) stored at 4 ℃ and 25 ℃ were studied.At 4 ℃,the total volatile basic nitrogen(TVB-N) level,total plate count (TPC) and trimethylamine nitrogen (TMA-N) reached 0.824 mg/g,9.40 log CFU/g and 0.054 mg/g respectively on day 30,while it was 0.293 mg/g,7.24 log CFU/g and 0.045 mg/g respectively on day 3 at 25 ℃.Thiobarbituric acid reactive substances and b* values of samples increased significantly during storage.Low temperature can retard the product deterioration process.All the quality parameters had significantly correlations with storage time at both temperatures.TVB-N,TMA-N,and TPC could indicate quality changes of this product during storage,while b* analysis could be an alternative,simple and rapid method.
更新日期/Last Update: 2018-09-13