【摘要】 对淡干虾皮在4℃和25℃贮藏条件下的品质变化进行了研究。在4℃条件下,贮藏30 d时,挥发性盐基氮(total volatile basic nitrogen,TVB-N)、菌落总数(total plate count,TPC)和三甲胺氮(trimethylamine nitrogen,TMA-N)分别达到0.824 mg/g、9.40 log CFU/g和0.054 mg/g;在25℃贮藏条件下,贮藏3 d时TVB-N、TPC、TMA-N分别达到0.293 mg/g,7.24 log CFU/g和0.045 mg/g。硫代巴比妥酸反应物质(thiobarbituric acid reactive substances,TBARS)和样品的b*值在贮藏期间显著增加。低温贮藏可大幅延缓淡干虾皮的变质过程。淡干虾皮在贮藏过程中的所有品质指标的变化与贮藏时间都呈显著相关。更多还原

【Abstract】 The quality changes and shelf life of dry unsalted shrimp( Acetes chinensis) stored at 4 ℃ and25 ℃ were studied. At 4 ℃,the total volatile basic nitrogen( TVB-N) level,total plate count( TPC) and trimethylamine nitrogen( TMA-N) reached 0. 824 mg/g,9. 40 log CFU/g and 0. 054 mg/g respectively on day 30,while it was 0. 293 mg/g,7. 24 log CFU/g and 0. 045 mg/g respectively on day 3 at 25 ℃. Thiobarbituric acid reactive substances and b*values of samples increased significantly during storage. Low temperature can retard the product deterioration process. All the quality parameters had significantly correlations with storage time at both temperatures. TVB-N, TMA-N, and TPC could indicate quality changes of this product during storage,while b*analysis could be an alternative,simple and rapid method.更多还原