摘要
对低盐虾酱在20℃、25℃、30℃、35℃下贮藏的品质变化与货架期进行了研究。通过检测贮藏期间菌落总数、副溶血性弧菌、挥发性盐基氮(TVB-N)的变化,并结合感官品质的变化,初步推测了在不同温度下贮藏产品的货架期,并对货架期终点的指标值进行了分析。结果表明:在20℃、25℃、30℃、35℃贮藏过程中,低盐虾酱货架期分别为100d、100d、80d、60d。各温度货架期终点时的菌落总数分别为3.8×104cfu/g、3.9×104cfu/g、4.1×104cfu/g、4.2×104cfu/g,TVB-N值分别为134.6mg/100g,146.8mg/100g,148.7mg/100g,153.6mg/100g,未检出副溶血性弧菌。在4种温度贮藏条件下,感官品质的变化主要是由微生物和化学变化导致的,其变化与菌落总数、TVB-N的变化趋势基本一致。
Quality changes and shelf-life of low-salt shrimp sauce stored at the temperatures of 20℃, 25℃, 30℃ and 35℃ were discussed. On the basis of determination of the changes of total bacterial count, Vibrio parahaemolyticus and TVB-N, and evaluation of sensory quality, shelf-life of the products stored at different temperatures was predicted and indicators for end points of shelf-life were analyzed. The results showed that the shelf-lifes were 100d, 100d, 80d and 60d respectively for stored at 20℃, 25℃, 30℃ and 35℃. The total bacterial counts were 3.8×l04cfu/g, 3.9×10^4cfu/g, 4.1 xl04cfu/g and 4.2×10^4cfu/g, the TVB-N values were 134.6mg/100g, 146.8mg/100g, 148.7mg/100g and 153.6mg/100g, respectively. V. parahaemolyticus was not detected. Changes of sensory quality at four temperatures were due to microorganism and chemical change, which were consistent with the change trends of the total bacterial count and the TVB-N.
出处
《中国酿造》
CAS
2012年第2期173-177,共5页
China Brewing
基金
广东海洋大学自然科学基金项目(C1012120)
关键词
低盐虾酱
菌落总数
挥发性盐基氮
感官特性
货架期
low-salt shrimp sauce
total bacterial count
TVB-N
sensory characteristics
shelf-life
