即食中华管鞭虾贮藏品质变化及其货架期研究

Study on quality changes and shelf life of ready-to-eat Solenocera crassicornis during storage

中文关键词:  中华管鞭虾  贮藏  肌肉  品质变化  货架期

英文关键词:Solenocera crassicornis  storage  muscle  quality change  shelf life

中文摘要:

      目的 探究贮藏期间, 不同温度下(4、15、25和37℃)即食中华管鞭虾肌肉品质变化情况, 并构建即食中华管鞭虾的货架期模型。方法 以即食中华管鞭虾为研究对象, 测定不同温度下虾仁肌肉中挥发性盐基氮(total volatile basic nitrogen, TVB-N)含量、菌落总数、硫代巴比妥酸(thiobarbituric acid, TBA)值、色差、pH、持水力和感官评分变化, 以虾仁肌肉TVB-N构建货架期模型。结果 随着贮藏时间的延长, 不同温度下贮藏的即食中华管鞭虾肌肉TVB-N含量、菌落总数、TBA值和b*均呈上升趋势; 肌肉pH呈先下降后上升趋势; 肌肉L*和感官评分呈下降趋势, 且贮藏温度越高, 即食中华管鞭虾虾仁肌肉品质劣化越快。此外, 受贮藏温度影响, 4和15℃贮藏的虾仁肌肉持水力呈先上升后下降的趋势, 而25和37℃贮藏虾仁肌肉持水力呈下降趋势。采用Pearson相关系数分析, 确定了TVB-N含量和菌落总数为虾仁肌肉品质变化的关键性因子, 其变化特征符合一级动力学模型。Arrhenius方程结果显示, 虾仁TVB-N值的拟合精度更高, 用TVB-N值建立货架期模型结果更为准确。通过模型验证发现, 以虾仁肌肉TVB-N含量建立的货架期模型能够较为准确地预测其货架期。结论 贮藏温度升高会加速即食中华管鞭虾品质的劣化。4~37℃贮藏时, 以虾仁肌肉TVB-N含量建立的货架期模型可较为准确地预测其货架期。

英文摘要:

      Objective To explore the changes in muscle quality of ready-to-eat Solenocera crassicornis at different temperatures (4, 15, 25 and 37℃) during storage, and build a shelf-life model of ready-to-eat Solenocera crassicornis. Methods Taking ready-to-eat Solenocera crassicornis as the research object, the total volatile basic nitrogen (TVB-N) content, total bacterial count, thiobarbituric acid (TBA) value, color, pH, water-holding capacity, and sensory score of shrimp muscle stored at different temperatures were measured, and the TVB-N in shrimp muscle were used to construct a period model of shelf life. Results With the prolongation of storage time, the TVB-N content, total bacterial count, TBA value, and b* of the ready-to-eat Solenocera crassicornis muscle stored at different temperatures all showed an upward trend; pH values of muscle decreased firstly and then increased; L* and sensory scores showed a downward trend, and the higher the temperature, the faster decreased in the muscle quality of the ready-to-eat Solenocera crassicornis. In addition, under different temperature conditions, the water-holding capacity of shrimp muscle stored at 4 and 15℃ increased firstly and then decreased, while the muscle water-holding capacity of shrimp stored at 25 and 37℃ showed a downward trend. Pearson correlation analysis showed that the TVB-N content and total bacterial count of colonies were the key factors for the quality changes of shrimp muscle, and their changes were in line with the first-order kinetic model. The Arrhenius equation results showed that the fitting precision of shrimp TVB-N values was higher, and the shelf-life model established with TVB-N values was more accurate. According to the model validation results, it was found that the shelf life model based on the TVB-N content of shrimp muscle could accurately predict its shelf life. Conclusion The increase of storage temperature will accelerate the deterioration of the quality of ready-to-eat Solenocera crassicornis. The shelf life model established by TVB-N content in shrimp muscle can more accurately predict the shelf life at 4 for 37℃.