【摘要】 以感官评价、色差(ΔE)、黑变评分、pH值、汁液流失率、硫代巴比妥酸(TBA)值、挥发性盐基氮(TVB-N)值、菌落总数(TVC)为指标，评估不同浓度蔗糖溶液对冷藏(4℃)南美白对虾的保鲜效果。结果表明，尽管高浓度蔗糖处理组汁液流失率有所升高，但该组显著延缓了感官评分的下降，并有效抑制了ΔE值、黑变评分、pH值、TBA值、TVB-N值及TVC的上升，其保鲜效果显著优于低浓度蔗糖处理组，能将货架期延长2～3 d。对比植酸处理组(阳性对照),低浓度蔗糖处理组感官评分显著低于植酸组，而ΔE值、黑变评分、pH值、汁液流失率、TBA值、TVB-N值及TVC均显著高于植酸处理组。高浓度蔗糖处理组感官评分优于植酸处理组，且上述所有其他指标均低于植酸处理组。研究通过监测冷藏期间关键生物与理化指标的变化，阐明了蔗糖对南美白对虾的保鲜作用机制。更多还原

【Abstract】 This study evaluated the preservation effects of different concentrations of sucrose solution of Pacific white shrimp(Litopenaeus vannamei Boone) during refrigerated storage at 4 °C,using sensory evaluation, color difference(ΔE),melanosis sensory assessment, pH value, drip loss rate, thiobarbituric acid(TBA) value, total volatile basic nitrogen(TVB-N) value, and total bacterial count(TVC) as indicators.The results showed that although the high-concentration sucrose treatment group exhibited increased drip loss rate, it significantly delayed the decline in sensory scores and effectively inhibited the increase in ΔE value, melanosis score, pH, TBA value, TVB-N value, and TVC.Its preservation effect was significantly superior to the low-concentration sucrose treatment group, extending the shelf life by 2-3 days.Compared to the phytic acid treatment group(positive control),the low-concentration sucrose group had significantly lower sensory scores than the phytic acid group, while its ΔE value, melanosis score, pH, drip loss rate, TBA value, TVB-N value, and TVC were significantly higher than those of the phytic acid treatment group.The high-concentration sucrose treatment group exhibited better sensory scores than the phytic acid group, and all other aforementioned indicators were lower than those in the phytic acid treatment group.By monitoring changes in key biological and physicochemical indicators during refrigeration, this study elucidated the mechanism of sucrose’s preservation effect on Litopenaeus vannamei.更多还原