本文關(guān)鍵詞：模擬物流條件下南美白對(duì)蝦保鮮品質(zhì)的變化　出處：《食品工業(yè)科技》2017年08期 　論文類型：期刊論文

  更多相關(guān)文章： 南美白對(duì)蝦 模擬物流 儲(chǔ)藏溫度波動(dòng) 包裝方式 品質(zhì)

【摘要】：以南美白對(duì)蝦為對(duì)象,研究溫度變化和不同包裝方式對(duì)物流過(guò)程中品質(zhì)及組織形態(tài)的影響。實(shí)驗(yàn)?zāi)M兩種不同物流過(guò)程,同時(shí)采用兩種不同包裝方式,得4種模擬物流條件。測(cè)定模擬物流條件下不同包裝的南美白對(duì)蝦pH、菌落總數(shù)、揮發(fā)性鹽基氮(TVB-N)、硫代巴比妥酸(TBA)、三甲胺(TMA)和K值變化。結(jié)果表明,溫度變化頻率高的模型Ⅰ對(duì)蝦的品質(zhì)影響顯著——儲(chǔ)藏過(guò)程中溫度波動(dòng)越大,越頻繁,越會(huì)加速南美白對(duì)蝦的劣變程度,其pH、菌落總數(shù)、TVB-N、TBA、TMA和K值都會(huì)隨之增加�？諝獍b和真空包裝相比,后者能夠更好的抑制南美白對(duì)蝦的品質(zhì)劣變。其中模型Ⅰ-空氣包裝劣變最為嚴(yán)重,儲(chǔ)藏結(jié)束時(shí)其pH為6.35,菌落總數(shù)為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則為5.14 mg/100 g。而模型Ⅱ-真空中的蝦肉品質(zhì)保持較良好狀態(tài),直到儲(chǔ)藏結(jié)束其pH6.27,菌落總數(shù)為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則為2.95 mg/100 g。結(jié)果表明,減少冷鏈物流中溫度變化和真空包裝對(duì)南美白對(duì)蝦品質(zhì)的劣化具有減緩作用。
[Abstract]:The effects of temperature change and different packaging methods on the quality and tissue morphology of Penaeus vannamei were studied. The two different logistics processes were simulated and two different packaging methods were used at the same time. Four kinds of simulated logistics conditions were obtained. The pH, total number of colonies, volatile base nitrogen (VBA) and thiobarbituric acid (TBA) of different packages of Penaeus vannamei were determined. The results showed that the quality of model I with high temperature change frequency had a significant effect on the quality of prawns-the more the temperature fluctuated, the more frequently the temperature fluctuated during storage. The higher the rate of deterioration of Penaeus vannamei is, the higher the pH, the total number of colony TBA TMA and K, the higher the value of TMA and K in air package and vacuum package. The latter can better inhibit the deterioration of the quality of Penaeus vannamei. Model 鈪，

本文編號(hào)：1378092