虾皮产品质量评价关键指标研究  

Key indicators of product quality evaluation of dried small shrimps

作　　者：郭莹莹[1,2] 王联珠[1,2] 朱文嘉[1,2] 何柳[3] 江艳华[1,2] 姚琳[1,2] 

机构地区：[1]农业部水产品质量安全检测与评价重点实验室,中国水产科学研究院黄海水产研究所,青岛266071 [2]农业部水产品质量安全风险评估实验室,青岛266071 [3]中国海洋大学,青岛266071

出　　处：《食品安全质量检测学报》2016年第12期4834-4840,共7页Journal of Food Safety and Quality

基　　金：农业部质量安全监管专项(2014-425)~~

摘　　要：目的对影响虾皮品质的感官要求和理化指标进行研究,为虾皮的生产、贮藏及销售过程中的品质控制提供技术支持,也为修订虾皮行业标准提供科学依据。方法选取不同产地的93个虾皮样品,分析其所含水分、盐分、水产夹杂物和总挥发性盐基氮含量对品质的影响;通过感官评分和TVB-N值测定,探讨不同贮藏温度下虾皮的品质变化规律。结果在加工过程中,应控制虾皮的水分含量为:生干虾皮≤25 g/100 g、熟虾皮≤50 g/100 g;控制盐分含量为:生干虾皮≤5%,熟虾皮一级品≤5%、二级品≤8%、三级品≤10%;TVB-N值可以作为虾皮的质量评价指标,规定一级品≤30 mg/100 g、二级品≤60 mg/100 g、三级品≤80 mg/100 g;水分夹杂物为:一级品0 g/100 g、二级品≤2 g/100 g、三级品≤3 g/100 g。结论低温条件能显著延长虾皮的货架期、增强其耐贮性,在不影响产品风味和品质的前提下,应尽量控制其水分和盐分含量。Objective To investigate the sensory requirements and physicochemical indexes influencing the quality of dried small shrimps, so as to provide technical support for the quality control during the production, storage and sales process, and provide scientific bases for revising the product standard of dried small shrimps.Methods Ninety-three samples from different areas were selected to study the effects of moisture, salt, aquatic inclusions content and total volatile base nitrogen （TVB-N） value on the quality of dried small shrimps. By the evaluation of sensory and TVB-N value, the quality changes of dried small shrimps stored at different temperatures were also investigated.ResultsThe moisture content of raw dried products should be lower than 25 g/100 g and cooked products lower than 50 g/100 g in the manufacturing process. The salt content of raw dried products should be controlled less than 5%, and salt content of cooked products were lower than 5%, 8% and 10% for the first, second and third grade, respectively. TVB-N value could be used as the quality assessment index for dried small shrimps, which should be stipulated as the first grade lower than 30 mg/100 g, the second grade lower than 60 mg/100 g, and the third grade lower than 80 mg/100 g. The aquatic inclusions also should be stipulated as the first grade of 0 g/100 g, the second grade lower than 2 g/100 g, and the third grade lower than 3 g/100 g.ConclusionLow temperature could significantly prolong shelf-life and enhance storability of dried small shrimps. In the precondition without affecting flavor and quality, the moisture and salt content of dried small shrimps should be controlled in the manufacturing process.

关 键 词：虾皮 感官评价 水分含量 盐分含量 总挥发性盐基氮 品质变化 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]