脊腹褐虾方便食品在常温贮藏中的货架期预测分析  

Shelf Life Prediction and Product Quality Anality Crangon affinis Prepared Foods in Storage at Room Temperature

作　　者：林恒欣 裘晓华 王欢 白冬 李桂芬[2] 俞群娣 谢超 LIN Heng-xin QIU Xiao-hua WANG Huan et al(Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, School of Food and Medical of Zhejiang Ocean University, Zhoushan 316022, China)

机构地区：[1]浙江省海产品健康危害因素关键技术研究重点实验室浙江海洋大学食品与医药学院,浙江舟山316022 [2]浙江国际海运职业技术学院,浙江舟山316021

出　　处：《浙江海洋学院学报（自然科学版）》2016年第5期417-424,共8页Journal of Zhejiang Ocean University(Natural Science Edition)

基　　金：浙江省自然科学基金项目(LY14C200002);浙江省科技计划项目(2016C32080);舟山市科技计划项目(2014C41011;2016C41003)

摘　　要：通过测定脊腹褐虾调理食品在不同温度保藏中的细菌总数、挥发性盐基氮(TVB-N)值、p H值及感官评价等参数,以TVB-N作为该产品质量变化和推测货架期时长的关键指标。将各温度下测定的TVB-N值代入线性方程组计算出反应活化能Ea为55.21 k J/mol,指前因子k0为1.08×109。利用Arrhenius方程外推法计算得出在k20℃=0.140 5和k25℃=0.238 6。进一步求得该条件下保藏的对虾即食产品的理论货架寿命分别为153.6 d和92.1 d。经质构仪分析发现脊腹褐虾虾仁的硬度与弹性变化。综合感官评定结果,考虑细菌总数与TVB-N值测定值,明确海捕脊腹褐虾产品在常温贮藏中的货架期为3个月左右。本实验的研究为常温下脊腹褐虾调理食品的开发提供了理论依据。Determination of total bacteria prepared foods Crangon affinis at different temperatures in the preservation, TVB-N value, pH value and sensory evaluation of other parameters. By detecting four C. affin/s color, tissue texture, flavor and appearance, and comprehensive key indicators decided to TVB-N value as a conditioning C. affinis product quality changes and shelf life prediction indication factor. According to each temperature measurement volatile basic nitrogen （TVB-N） value, into the linear equations calculated activation energy Ea=55.21 kJ/mol, pre-exponential factor k0=1.08×10^9. TVB-N value variation rate constant use of the Arrhenius equation calculated by extrapolation 20 ℃ and 25 ℃, respectively k20℃=0.140 5 and k25 ℃=0.238 6. Under these conditions obtain further preserved C. affinis conditioning product and 92.1 d. By texture analyzer found hardness and elasticity change C. affinis shelf life theory were 153.6 d shrimp. Integrated sensory e-valuation, considering the total number of bacteria and TVB-N values measured values, clearly C. affinis dur- ing storage at room temperature shelf life of three months. In this experiment, for the development of C. affinis prepared foods at room temperature to provide a theoretical basis. This study provides a theoretical basis for the normal development of C. affinis prepared foods.

关 键 词：海捕脊腹褐虾 调理食品 货架期预测 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]