凡纳滨对虾在冰温贮藏下品质特征的评价  

Evaluation Quality of Shrimp(Peneaus vannmei) Under Controlled Freezing-Point Storage

作　　者：王亮[1] 曾名湧[1] 董士远[1] 刘尊英[1] 赵元晖[1] 

机构地区：[1]中国海洋大学水产品高值化利用实验室,山东青岛266003

出　　处：《中国海洋大学学报（自然科学版）》2011年第1期71-79,共9页Periodical of Ocean University of China

基　　金："十一五"国家科技支撑计划(2006BAD30B01);国家自然科学基金项目(30871945)资助

摘　　要：以基本营养成分分析和描述性分析为基础,并结合生化分析及仪器检测,研究凡纳滨对虾Penaeus vannmei品质特征的变化,通过因子与距离相关分析,建立冰温下凡纳滨对虾的食用品质评价体系。结果表明:随着贮藏时间的延长,凡纳滨对虾的基本营养成分、感官、质构、色差以及生化指标均存在显著性差异(P<0.05)。经因子分析及距离相关分析发现,得到的9组因子在置信度95%范围内,营养成分因子Fn、质构因子Ft、色差因子Fc,以及生化因子Fb之间都呈现出较显著的相关性(P<0.05),而描述性分析因子Fd与质构因子Ft、色差因子Fc相关性不显著(P>0.05),因此在一定程度上还不能完全用描述性分析来代替仪器检测和理化分析,三者必须有机结合才能更全面地反映凡纳滨对虾在冰温贮藏过程中的品质变化。Nutritional components and descriptive analysis were integrated to investigate the quality changes of shrimp samples by way of secondary instrumental measurement and biochemical analysis methods under controlled freezing-point storage,then a shrimp quality determination system was set up by factor analysis and distance correlation analysis of data.Results indicated that there were significant difference（P0.05） in the nutritional components,trained panel assessment,texture,color and biochemical measurement,respectively.Moreover,nine factors were obtained with distance correlation analysis.It was concluded that most of the factors,such as the nutrition components factor,color factor,biochemical factor and so on,had significant correlations（P0.05）,whereas indistinctive correlations were found between the descriptive factor and color factor（P0.05）.Consequently,descriptive analysis could not replace the instrumental measurement methods.On the contrary,the three aspects should be integrated to reflect the changes of quality in shrimp（peneaus vannmei） during controlled freezing-point storage.

关 键 词：冰温 凡纳滨对虾 品质鉴定 因子分析 距离相关分析 

分 类 号：S985.21[农业科学—捕捞与储运]