虾类保鲜研究进展  

Research progress in shrimp zymologic preservation technology

作　　者：俞所银[1] 李越华[1] 任青[1] 包建强[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品工业科技》2013年第6期396-400,共5页Science and Technology of Food Industry

基　　金：上海市科委工程中心建设:上海水产品加工及贮藏工程技术研究中心(11DZ2280300)

摘　　要：介绍了虾类的褐变机理、保鲜技术、时间-温度-剩余耐藏性(Time-Temperature Tolerance,T.-T.T.)保鲜工作理论。从引起虾类发生褐变的因素角度出发,分类概述了国内外虾类保鲜技术。并阐述了冷藏链中指导保鲜的"时间-温度指示器(TTI)"类型及工作原理,及借助TTI对虾类等水产品在整个运输过程中进行温度监控、新鲜度、剩余货架期反映,指导食品的销售。This paper introduced the browning mechanism of shrimp, zymologic preservation techniques,type of cold chain, testing indexes of shrimp qualities in cold chains and the theory of Time-Temperature Tolerance. According to cause shrimp browning factors,the classification of shrimp preservation techniques at home and abroad was also summarized. The type and working principle of time-temperature indicator （TTI） were described, that could be used for monitoring the temperature of shrimp and other aquatic products during the whole transportation process, reflecting the remaining shelflife and guiding food sales.

关 键 词：虾类的营养 褐变机理 保鲜技术 冷藏链 T -T T 理论 

分 类 号：TS205.7[轻工技术与工程—食品科学]