色差和质构评定南美白对虾的新鲜度  

Evaluation on freshness of Penaeus vannamei by color and texture

作　　者：王伟[1] 柴春祥[1] 鲁晓翔[1] 彭登峰[1] 

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

出　　处：《浙江农业学报》2015年第2期271-277,共7页Acta Agriculturae Zhejiangensis

基　　金：天津市自然科学基金资助项目(11JCZDJC17800);"十二五"国家科技支撑计划项目(2012BAD38B01);天津市创新团队"农产品贮藏加工新工艺及相关机理研究"(TD12-5049)

摘　　要：为探明南美白对虾的新鲜度与其色差和质构特性之间的相关性,测定了4℃和-3℃下贮藏不同时间的南美白对虾的色差和质构特性,同时进行挥发性盐基氮(TVBN)测定和感官评定。用SPSS 19.0软件对所得数据进行Fisher判别分析,建立了评定虾新鲜度的色差模型和质构模型及色差特性和质构特性相结合的综合模型。色差模型和质构模型评定的准确性分别为87.1%和92.9%,而综合模型评定结果的准确性可达98.4%。结果表明:综合模型对虾新鲜度的评定结果的准确性高于色差模型和质构模型的准确性。Penaeus vannamei was selected to study the correlation between the freshness of shrimp and its color and texture.The color and texture of Penaeus vannamei at different storage time under 4 ℃and-3 ℃ were tested, and total volatile basic nitrogen （ TVBN）, sensory evaluation were measured at the same time.Data was analysed by Fisher linear discriminant, and a color difference model, a texture model and a comprehensive model were estab-lished for assessing shrimp freshness.The results showed that the accuracy of the color difference model and texture model was 87.1%and 92.9%, respectively, and the accuracy of the comprehensive model was 98.4%.Thus, the accuracy of the comprehensive model was higher than the others.

关 键 词：南美白对虾 新鲜度 质构 色差 

分 类 号：S983[农业科学—捕捞与储运]