冰温贮藏对鹰爪虾鲜度及蛋白质特性的影响

目的 为了研究冰温贮藏对鹰爪虾的保鲜效果及品质的变化情况，以期为海捕虾的贮藏保鲜提供理论参考依据。方法 以鹰爪虾为研究对象，对预冷后在冰温和冷藏条件下贮藏后其pH值、新鲜度（K值）、挥发性盐基氮（TVB-N）值、菌落总数（TVC）、质构及蛋白质特性变化（如巯基含量、肌动球蛋白含量和钙激活三磷酸腺苷（Ca2+-ATPase）酶活性）等情况进行分析。对于冰温组的虾样，每间隔2 d测定其各项指标；对于冷藏组的虾样，每隔1 d测定其各项指标。结果 与冷藏组相比较发现，鹰爪虾在冰温贮藏过程中能够延缓pH值、TVB-N值、K值升高，抑制微生物的生长、TVC值的升高，延缓肌动球蛋白含量、巯基含量的降低，抑制Ca2+-ATPase酶的失活，能有效地延长鹰爪虾的贮藏货架期。结论 鹰爪虾在冷藏和冰温贮藏下的货架期分别为5 d和10 d，货架期延长了约5 d，因此冰温贮藏更易于海捕虾的贮藏。

Effect of Ice-temperature Storage on Freshness Index and Protein Properties of White-hair Rough Shrimps

The work aims to research the effect of ice-temperature storage on the preservation and quality changes of white-hair rough shrimps to provide a theoretical reference for the storage and preservation of shrimps. White-hair rough shrimps (trachypenaeus curvirostris) were selected as subjects to analyze the changes in pH, freshness (K-value), total volatile basic nitrogen (TVB-N), total viable count (TVC), texture and protein properties such as sulfhydryl group (SH) actomyosin, and the deactivation of calcium activated adenosine triphosphate (Ca2+-ATPase) under ice-temperature and refrigerated conditions after precooling. The shrimp samples of the ice-temperature group were measured every 2 days, and the shrimp samples of refrigerated group were measured every 1 day. Compared with the samples of the refrigerated group, the results showed that trachypenaeus curvirostris stored in ice-temperature could delay the increase of pH, TVB-N and K value as well as TVC, inhibit the growth of microorganisms and microorganisms, effectively delay the decrease of actomyosin, SH and inhibit Ca2+-ATPase inactivation, thus it could effectively prolong the shelf life of the shrimps. The shelf life of trachypenaeus curvirostris in refrigerated storage and ice-temperature storage is 5 days and 10 days respectively and the shelf life of shrimps is significantly prolonged by about another 5 days. So ice-temperature storage make it is easier to store shrimps.