气调保藏技术用于虾类保鲜的初步研究  

Fresh-keeping Effect of Modified Atmosphere Packaging on South America White Prawns

作　　者：梁美艳[1] 陈庆森[1] 阎亚丽[1] 岳晓辉[1] 郭嘉[1] 王津晗[1] 

机构地区：[1]天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院,天津300134

出　　处：《食品科学》2009年第14期296-299,共4页Food Science

摘　　要：初步研究了气调保藏技术对天津地区南美白对虾的保鲜效果的影响。以感观检验、多酚氧化酶活性(PPO)、挥发性盐基氮(TVB-N)及微生物为指标,研究不同配比的O2、CO2、N2对对虾的保鲜效果。结果表明,气调保藏可以明显延长对虾的保鲜期,并且用10%山梨醇保鲜剂处理后,75%CO2、20%N2、5%O2的气调方式对虾的保鲜效果较好。Preliminary study of the fresh-keeping effect of modified atmosphere packaging on South America white prawns was conducted. Sensory evaluation and biochemical and biochemical analysis were performed on the prawns preserved in a modified atmosphere box with different proportions of mixed O2, CO2 and N2. The shelf life of fresh South America white prawns was extended by modified atmosphere packaging and better fresh-keeping effects were observed when pretreatment of the fresh prawns with 10% sorbitol followed by modified atmosphere preservation with the composition of 75% CO2 ＋ 20% N2 ＋ 5% O2.

关 键 词：气调保藏 PPO T-VBN 微生物指标 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]