| 曾庆婵，林起辉，刘佩莹，陈玉玲，潘国梁，谢主兰.南美白对虾冷藏过程中的鲜度变化与货架期[J].广东农业科学,2014,41(9):113- |
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南美白对虾冷藏过程中的鲜度变化与货架期 |
| Analysis on freshness changes and shelf-life ofLitopenaeus vannamei during cold storage |
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| DOI： |
| 中文关键词: 南美白对虾 冷藏 鲜度变化 货架期 |
| 英文关键词: Litopenaeus vannamei cold storage freshness change shelf life |
| 基金项目:国家现代农业产业技术体系建设专项（CARS-47）；
国家级大学生创新创业训练计划项目（201210566014）；广东海
洋大学生创新创业训练计划项目（CXXL12014） |
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| 摘要点击次数: 1311 |
| 全文下载次数: 567 |
| 中文摘要: |
| 以细菌总数（APC）、挥发性盐基氮（TVB-N）、pH 为指标，结合感官评价，分析了南美白对虾在0益（冰藏）
和4益贮藏过程中的鲜度变化和货架期，并与感官评价的相关性进行了探讨。结果表明，在0益和4益的贮藏过程中，
南美白对虾较好品质期分别为96、48 h，货架期分别为216、96 h。各温度较好品质期终点和货架期终点时APC 均值
分别为5.05(依0.03)、6.05(依0.04) CFU/g，TVB-N 均值分别为17.01(依0.06)、30.33(依0.76) mg/100g，pH 值分别为7.30(依
0.02)、7.72(依0.09)；两种温度下较好品质期终点和货架期终点时各指标均值均无显著差异，表明APC、TVB-N 和pH
值作为南美白对虾冷藏期间的鲜度指标与感官评价有较好的一致性。 |
| 英文摘要: |
| Freshness changes and shelf-life of Litopenaeus vannamei were investigated by testing the indices of
chemical (pH, TVB-N), microbiological (APC) and sensory evaluation during storage at 0 (in ice) and 4益. Results
showed that the better-quality periods of L. vannamei were 96 and 48 h, and shelf lives were 216 and 96 h during
storage at 0 and 4益, respectively. Averagely, total viable counts (APC) at the end of better-quality periods and shelf
lived in the storage temperatures above were 5.05 (依0.03) and 6.05 (依0.04) CFU/g, total volatile base nitrogen (TVB-N)
values 17.01(依0.06) and 30.33(依0.76) mg/100g, and pH values 7.30(依0.02) and 7.72(依0.09), respectively. There was no
significant differences among the indices above at the end of better -quality periods and shelf lives in the two
temperatures. This means that APC, TVB-N and pH have good identity to sensory evaluation in indicating L. vannamei
shelf-life as freshness parameters. |
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