即食性液熏虾贮藏特性的研究  

Study on Storage Characteristics of Ready-to-Eat Liquid Smoked Shrimp

作　　者：李倩 夏杏洲[2] 章雪琴 苏可盈 于笛 LI Qian;XIA Xingzhou;ZHANG Xueqin;SU Keying;YU Di(Department of Logistics,Guangzhou College of Technology and Business,Guangzhou 510850,China;College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524001,China)

机构地区：[1]广州工商学院物流系,广东广州510850 [2]广东海洋大学食品科技学院,广东湛江524001

出　　处：《食品科技》2021年第1期144-148,共5页Food Science and Technology

基　　金：2013年广东省省部产学研合作专项资金项目(2013A0901000014)。

摘　　要：为探明真空包装的即食性液熏虾在不同贮藏温度条件下的贮藏特性,以南美白对虾为研究对象,分析贮藏在4、25、37 ℃下烟熏虾的TVC、TVB-N及AV的变化规律。参考各指标的相关系数,并构建回归模型预测贮藏期。结果表明,在不同的贮藏温度和贮藏时间下,各指标差异显著,相关系数显示TVB-N、TVC、AV呈显著相关,通过回归方程预测样品在4、25、37 ℃下贮藏期分别为31、4、2 d,因此即食性液熏虾应当在低温下贮藏,贮藏期可达31 d。To determine the storage characteristics of vacuum-packed ready-to-eat liquid smoked Pacific white shrimp under different storage temperatures.In this study,the variation of TVC,TVB-N and AV in smoked shrimp was analyzed at 4 ℃,25 ℃ and 37 ℃.Refer to the correlation coefficient of each indicator and construct a regression model to predict the storage period.The results showed that under different storage temperatures and storage time,the indexes were significantly different.The correlation coefficient showed that TVB-N,TVC and AV were significantly correlated.The storage period at 4 ℃,25 ℃ and 37 ℃ was predicted by the regression equation to be 31 d,4 d and 2 d,respectively.Ready-to-eat liquid smoked shrimp should be stored at low temperature,and the storage period is longer.

关 键 词：南美白对虾 挥发性盐基氮 菌落总数 酸价 贮藏特性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]