不同的冷链贮藏方式对南美白对虾品质的影响  

Effects of Different Cold Chain Storage Methods on the Quality of Litopenaeus vannamei

作　　者：柴丽月 柳海 杨家锋 郑丹 CHAI Liyue;LIU Hai;YANG Jiafeng;ZHENG Dan(Ningbo Ocean and Fishery Research Institute,Ningbo 315100,China)

机构地区：[1]宁波市海洋与渔业研究院,浙江宁波315100

出　　处：《现代食品》2022年第17期166-169,共4页Modern Food

摘　　要：分别采用-18℃冷柜冻藏、液氮速冻转-18℃冷库冻藏、液氮速冻转-35℃冷库冻藏3种方式储藏新鲜南美白对虾,研究不同贮藏方式下不同贮藏时间对新鲜南美白对虾组织冰晶形态、挥发性盐基氮值、脂肪酸值、呈味氨基酸值等指标的影响,并评价出最优的冻结方式。结果表明,液氮速冻转-35℃冷库冻藏能有效抑制虾肉肌原纤维蛋白变性及脂肪氧化,能较好维持肌肉组织形态和品质,从而使虾肉的货架期延长至180 d以上。The fresh Litopenaeus vannamei was stored in-18 ℃ freezer storage, liquid nitrogen fast freezing to-18 ℃cold storage, and liquid nitrogen fast freezing to-35 ℃ cold storage. The effects of different storage methods and different storage times on the ice crystal morphology, volatile base nitrogen value, fatty acid value, flavor amino acid value and other indicators of fresh Litopenaeus vannamei tissues were studied, and the optimal freezing method was evaluated. The results showed that liquid nitrogen quick freezing to-35 ℃ cold storage can effectively inhibit the degeneration of myofibrillar protein and fat oxidation of shrimp meat, and can better maintain the shape and quality of muscle tissue, thus extending the shelf life of shrimp meat to more than 180 days.

关 键 词：南美白对虾 液氮速冻 冷柜冻结 冰晶 TVB-N值 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]