模拟物流条件下南美白对虾保鲜品质的变化  

The change of preservation quality on Pacific white shrimp under simulation logistics

作　　者：陈世达[1] 咸世贵 张慧恩[1] 朱艳杰[1] 杨华[1] 

机构地区：[1]浙江万里学院生物与环境学院,浙江宁波315100

出　　处：《食品工业科技》2017年第8期326-329,363,共5页Science and Technology of Food Industry

基　　金：宁波市富民专项项目(2015C10018;2016C10009);浙江省公益项目(2016C32068)

摘　　要：以南美白对虾为对象,研究温度变化和不同包装方式对物流过程中品质及组织形态的影响。实验模拟两种不同物流过程,同时采用两种不同包装方式,得4种模拟物流条件。测定模拟物流条件下不同包装的南美白对虾pH、菌落总数、挥发性盐基氮(TVB-N)、硫代巴比妥酸(TBA)、三甲胺(TMA)和K值变化。结果表明,温度变化频率高的模型Ⅰ对虾的品质影响显著——储藏过程中温度波动越大,越频繁,越会加速南美白对虾的劣变程度,其pH、菌落总数、TVB-N、TBA、TMA和K值都会随之增加。空气包装和真空包装相比,后者能够更好的抑制南美白对虾的品质劣变。其中模型Ⅰ-空气包装劣变最为严重,储藏结束时其pH为6.35,菌落总数为5.33 lg CFU/g,TVB-N上升至28.47 mg/100 g,TBA上升至3.56 mg MDA/kg,TMA则为5.14 mg/100 g。而模型Ⅱ-真空中的虾肉品质保持较良好状态,直到储藏结束其pH6.27,菌落总数为4.57 lg CFU/g,TVB-N上升至20.85 mg/100 g,TBA只上升到0.16 mg MDA/kg,TMA则为2.95 mg/100 g。结果表明,减少冷链物流中温度变化和真空包装对南美白对虾品质的劣化具有减缓作用。In this paper, the effects of temperature change, different packaging methods on the quality and tissue morphology of Pacific white shrimp were studied.Experimental simulation of two different logistics process, while using two different packaging methods, a total of four scenarios.The changes of pH value, TCV, TVB- N, TBA, TMA and K value in different packages on Pacific white shrimp were measured under simulated logistic condition. The results showed that the highest frequency of temperature changes in the model I, the quality of Pacific white shrimp was affected significantly by the logistics, the greater the temperature fluctuations during storage, the more frequent. It would accelerate the deterioration of the Pacific white shrimp. Its pH,TCV,TVB-N, TBA, TMA and K values would be increased.In contrast to air packaging, vacuum packaging could better inhibit the quality of the Pacific white shrimp deterioration.The model I-air packaging deterioration was the most serious, until the end,its pH was 6.35 ,the TCV was 5.33 lg CFU/g,TVB-N increased to 28.47 rag/100 g,TBA rose to 3.56 mg MDA/kg and TMA was 5.14 mg/100 g.And the quality of the shrimp in the model II-vacuum was kept in good condition,until the end of storage was pH6.27 ,the TCV was 4.57 lg CFU/g,TVB-N rose to 20.85 mg/100 g,TBA increased only to 0.16 mg MDA/kg and TMA was 2.95 mg/100 g.The results showed that the recude temperature change and vacuum packaging of the cold chain logistics had a buffering effect on the deterioration of the quality of the Pacific white shrimp.

关 键 词：南美白对虾 模拟物流 储藏温度波动 包装方式 品质 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]