摘要
在低温条件下,微生物的生长会受到抑制,虾体内各种反应酶活力也处于一个较低的水平,能够在一定程度上维持对虾捕获时的品质.通过测定细菌总数和K值等生化指标,结合对南美白对虾的感官评价,对不同贮藏温度下南美白对虾的黑变进行研究.微生物增长、总挥发性盐基氮(TVBN)和K值变化与南美白对虾黑变的关系显示,南美白对虾在0℃、4℃、8℃条件下较适宜贮藏,时间分别不能超过36h、24h和12h.
Under the condition of low temperature,the growth of microorganisms is inhibited.The quality of prawns can be kept for a long time under low temperature because of the inhibition of microbial growth and low activity of enzyme.A comparative analysis was carried out to determine the total number of bacteria and biochemical index such as Kvalue,in combination with the sensory evaluation of the pacific white pawn under different temperatures.The relationship between the change of TVBN and KValue and the blackening of the white pacific pawn shows that the temperatures of 0℃,4℃,8℃are more suitable to store the white pacific pawn and the time cannot be over 36 h,24hand 12 h.
出处
《湖州师范学院学报》
2014年第8期35-39,共5页
Journal of Huzhou University
关键词
南美白对虾
黑变
保鲜
贮藏温度
pacific white pawn
blackening
fresh-keeping
storage temperature
