凡纳滨对虾(Litopenaeus vannamei)即食虾仁在常温保藏中的货架期预测及品质分析  

SHELF LIFE PREDICTION AND QUALITY ANALYSIS OF LITOPENAEUS VANNAMEI INSTANT SHRIMP DURING ROOM TEMPERATURE STORAGE

作　　者：王欢[1] 谢超[1] 孙媛[1] 吴冬梅[1] 

机构地区：[1]浙江海洋学院食品与医药学院,舟山316000

出　　处：《海洋与湖沼》2013年第4期1095-1102,共8页Oceanologia Et Limnologia Sinica

基　　金：浙江省公益项目;2012C21068号;浙江省重大科技项目;2012C11015-2号;浙江省自然科学基金项目;LY13C200006号;浙江省水产品加工及贮藏工程重点学科基金;2011-2015年;舟山市科技项目;2012C21018号

摘　　要：采用化学分析、质构检测及动力学模型建立等方法,对凡纳滨对虾(Litopenaeus vannamei)即食虾仁在常温保藏中的细菌总数、TVB-N值、pH值、质构特性、色差值及感官评价等参数进行测定。以挥发性盐基氮TVB-N作为货架寿命的关键指示因子,利用Arrhenius法预测常温流通高水分即食调味虾仁的货架寿命。计算结果 Ea为65.26kJ/mol,k0为6.04×109,进一步推算得到在20℃和25℃常温流通条件下,即食虾仁产品的货架期为148.61d和94.1d。在25℃保藏3个月的虾仁虽在细菌总数、TVB-N值、pH值、感官评分、质构、色差值等方面均发生了一些变化,但都在安全范围之内,不影响其食用价值。本研究为常温流通的即食虾仁产品开发奠定了理论基础。The total bacteria count, TVB-N （total volatile basic nitrogen）, pH, texture, color and sensory evaluation of Litopenaeus vannamei instant shrimp during room temperature storage were determined by chemical analysis, texture detection, and kinetics modeling. TVB-N was used as the key indicators factor of shelf life prediction, in which high moisture circulation of sample was measured by Arrhenius method at room temperature. The results show that Ea was 65.26kJ/mol, k0 was 6.04×109. The shelf life of instant shrimp products at 20℃ and 25℃ was 148.61d and 94.1d, respectively. Although the total bacterial count, TVB-N, pH, sensory evaluation, texture, color have changed at 25℃ for 3 months, they were all within the safety range. Therefore, this study would establish a theoretical base for instant shrimp products development.

关 键 词：凡纳滨对虾 常温保藏 货架期预测 品质分析 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]