模拟物流条件下南美白对虾保鲜品质的变化

发布时间：2018-01-04 10:18

  本文关键词：模拟物流条件下南美白对虾保鲜品质的变化　出处：《食品工业科技》2017年08期 　论文类型：期刊论文

  更多相关文章： 南美白对虾 模拟物流 储藏温度波动 包装方式 品质

【摘要】：以南美白对虾为对象,研究温度变化和不同包装方式对物流过程中品质及组织形态的影响。实验模拟两种不同物流过程,同时采用两种不同包装方式,得4种模拟物流条件。测定模拟物流条件下不同包装的南美白对虾pH、菌落总数、挥发性盐基氮(TVB-N)、硫代巴比妥酸(TBA)、三甲胺(TMA)和K值变化。结果表明,温度变化频率高的模型Ⅰ对虾的品质影响显著——储藏过程中温度波动越大,越频繁,越会加速南美白对虾的劣变程度,其pH、菌落总数、TVB-N、TBA、TMA和K值都会随之增加。空气包装和真空包装相比,后者能够更好的抑制南美白对虾的品质劣变。其中模型Ⅰ-空气包装劣变最为严重,储藏结束时其pH为6.35,菌落总数为5.33 lg CFU/g,TVB-N上升至28.47 mg/100 g,TBA上升至3.56 mg MDA/kg,TMA则为5.14 mg/100 g。而模型Ⅱ-真空中的虾肉品质保持较良好状态,直到储藏结束其pH6.27,菌落总数为4.57 lg CFU/g,TVB-N上升至20.85 mg/100 g,TBA只上升到0.16 mg MDA/kg,TMA则为2.95 mg/100 g。结果表明,减少冷链物流中温度变化和真空包装对南美白对虾品质的劣化具有减缓作用。
[Abstract]:The effects of temperature change and different packaging methods on the quality and tissue morphology of Penaeus vannamei were studied. The two different logistics processes were simulated and two different packaging methods were used at the same time. Four kinds of simulated logistics conditions were obtained. The pH, total number of colonies, volatile base nitrogen (VBA) and thiobarbituric acid (TBA) of different packages of Penaeus vannamei were determined. The results showed that the quality of model I with high temperature change frequency had a significant effect on the quality of prawns-the more the temperature fluctuated, the more frequently the temperature fluctuated during storage. The higher the rate of deterioration of Penaeus vannamei is, the higher the pH, the total number of colony TBA TMA and K, the higher the value of TMA and K in air package and vacuum package. The latter can better inhibit the deterioration of the quality of Penaeus vannamei. Model 鈪，

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