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CO2-冷海水保鮮技術(shù)在南美白對(duì)蝦中的應(yīng)用
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國(guó)家高技術(shù)研究發(fā)展計(jì)劃（863計(jì)劃）資助項(xiàng)目(2012AA092302)和浙江省優(yōu)先主題資助項(xiàng)目(2008C13063)


Combined Effect of CO2 and Cold Seawater Maintain Quality of Pacific White Shrimp
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    摘要:

    研究了CO2-冷海水浸泡處理技術(shù)對(duì)南美白對(duì)蝦保鮮貯藏過程中品質(zhì)的影響,。研究結(jié)果表明， CO2-冷海水浸泡處理后蝦的菌落總數(shù),、大腸桿菌數(shù),、產(chǎn)H2S菌數(shù)和嗜冷菌數(shù)均比對(duì)照組低,。同時(shí),，貯藏期間揮發(fā)性鹽基氮（TVB-N）,、pH值和K值的增加也顯著低于對(duì)照組,。CO2-冷海水中貯藏8 d的蝦仍在二級(jí)鮮度范圍內(nèi),，其TVB-N為19.5mg /（100g）和K值為20.3%,，而對(duì)照組蝦已嚴(yán)重腐敗。貯藏期間蝦肉的剪切力略有下降,，但無(wú)顯著性差異,。CO2-冷海水處理能有效抑制蝦內(nèi)PPO的活性，延緩蝦體的褐變和感官品質(zhì)的下降,。

    Abstract:

    The combined effects of CO2 and cold seawater on the quality of Pacific white shrimp (Penaeus vanmamei) during the storage were investigated. The results showed that the total bacterial count (TBC), Escherichia coli count, H2S producing bacteria count and psychrophilic bacteria count of shrimp preserved in CO2-cold seawater (4℃) were lower than that of control group (samples were not in CO2-cold seawater but cold stroge). As a result, total volatile basic nitrogen (TVB-N), pH value and K value increased more slowly than that of control during storage. Shrimp in CO2-cold seawater was second-grade freshness (TVB-N value of 19.5mg/(100g), K value of 20.3%) after storage eight days comparing to serious spoilage of control. The shear force of shrimp flesh decreased slowly during storage, but there was no obvious difference. Activity of polyphenol-oxidase (PPO) was significantly inhibited by CO2-cold seawater. Meanwhile, melanosis of shrimp and deterioration of sense quality was delayed.

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劉書來(lái),張莎莎,呂飛,丁玉庭. CO2-冷海水保鮮技術(shù)在南美白對(duì)蝦中的應(yīng)用[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2012,43(12):158-164. Liu Shulai, Zhang Shasha, Lü Fei, Ding Yuting. Combined Effect of CO2 and Cold Seawater Maintain Quality of Pacific White Shrimp[J]. Transactions of the Chinese Society for Agricultural Machinery,2012,43(12):158-164.

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  • 在線發(fā)布日期: 2012-12-13
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