摘要
研究高水分烤虾(水分含量(46±1)%在25,37℃贮藏过程中的感官品质、pH、菌落总数和菌相变化。结果表明,高水分烤虾在25℃贮藏过程中,真空包装的外观变化要先于内容物的色泽和风味变化到达感官可接受终点;而在37℃贮藏过程中,真空包装的外观、内容物的色泽、风味的变化差异性不大,几乎可同时到达感官接受终点。高水分烤虾的初始pH值为6.8,在25,37℃贮藏过程中都呈上升趋势,最后稳定在pH值7.0左右,初始pH偏高,不能在制品贮藏过程中起到抑制作用。高水分烤虾贮藏初始点的菌落总数<10CFU/g;在25℃贮藏过程中,菌落总数曲线呈近似S型曲线;而在37℃贮藏过程中,菌落总数上升较快,几乎没有"延滞期"。贮藏过程中的菌相分析显示,造成高水分烤虾腐败的主要是蜡样芽孢杆菌,而在37℃贮藏过程中出现了少量的链球菌。
Studied sensory quality,pH,aerobic plate counts and change in bacterial phase of high-moisture roast shrimp during storage at 25 ℃ and 37 ℃.Results showed that the quality change of high-moisture roast shrimp during storage at 25 ℃ was comparatively slow,the change in appearance reached to the sensory acceptable level faster than those in color and flavor,while during storage at 37 ℃,the changes in appearance,color and flavor reached to the sensory acceptability almost at the same time.The initial pH value of high-moisture roast shrimp was 6.8,whereas,it rose continuously but stable at pH 7.0 during storage at both 25 ℃ and 37 ℃.The number of initial aerobic plate counts was 0,and the growth curve of bacteria was S-shaped during storage at 25 ℃,while during storage at 37 ℃,the aerobic plate counts increased rapidly,and almost no ＂lag phase＂.By the phase analysis of roast shrimp during storage,it showed that the existence of Bacillus cereus was the main reason resulting in high-moisture roast shrimp spoilage,but a small amount of Streptococcus spp.appeared during storage at 37 ℃.
出处
《食品与机械》
CSCD
北大核心
2012年第2期165-169,共5页
Food and Machinery
基金
农业部引进国际先进农业科学技术项目(编号:2011-Z12)
中央级公益性科研院所基本科研业务费专项资金(中国水产科学研究院东海水产研究所)资助项目(编号:2011M04)
关键词
烤虾
贮藏
感官品质
菌相
roast shrimp
storage
sensory evaluation
bacterial phase
