盐浓度对冷藏即食中华管鞭虾肌肉品质的影响

以中华管鞭虾为研究对象，探究NaCl浓度（0%、2%、4%和6%）对即食中华管鞭虾仁冷藏期间肌肉品质变化的影响。在冷藏0、10、20、30、40和50 d时，比较不同组别中华管鞭虾肌肉色差、质构特性、水分含量、持水力、pH、挥发性盐基氮含量（TVB-N）、菌落总数、TBA值及组织微观结构的变化情况。结果表明，在冷藏过程中，相比于0%NaCl处理组（对照组），4%和6%NaCl可以显著（P<0.05）抑制虾仁肌肉色泽和质构特性的劣化，延缓肌肉TVB-N含量和TBA值的增加及微生物的快速生长。冷藏期间，各NaCl处理组虾仁肌肉持水力随贮藏时间延长而显著上升（P<0.05），且NaCl浓度越高虾仁肌肉持水力保持效果越好。随冷藏时间延长，各组虾仁肌肉水分含量呈先上升后下降趋势，而肌肉pH则先下降后上升，但添加NaCl使得虾仁肌肉水分含量和p H均显著低于对照组（P<0.05）。冷藏第40 d时，与对照组相比，NaCl浓度增加抑制了虾仁肌纤维组织的劣化，其中以4%NaCl处理虾仁肌肉组织结构保持较为完整，肌纤维组织排列较为紧密。综上，选用4%NaCl浸泡处理可以改善保持中华管鞭...

Effect of Salt Concentration on Muscle Quality of Ready-to-eat Shrimp (Solenocera crassicornis) During Chilled Storage

The effects of NaCl concentrations (0%, 2%, 4% and 6%) on the changes in muscle quality of ready-to-eat shrimp (Solenocera crassicornis) were investigated during 50 days of chilled storage. During 0~50 day of chilled storage, the color, texture, moisture content, water-holding capacity, pH, total volatile base nitrogen (TVB-N) content, total bacterial count, TBA values, and histological changes were determined in the shrimp muscle tissues pre-treated with different NaCl solutions. The results showed that 4% and 6% NaCl treatments significant (P<0.05) inhibited the deterioration changes in the color and texture properties of shrimp muscle and retarded the increased in the TVB-N content, TBA value, and the total bacterial count, when they were compared with the control samples (0% NaCl) during chilled storage. The water-holding capacity of shrimp muscle soaked with NaCl solution increased significantly (P<0.05) during the storage, and the higher concentrations of NaCl treatments maintained the better water-holding capacity of shrimp muscle. As the storage period increased, the water content of shrimp samples increased firstly and then decreased, when the pH values decreased firstly and then increased. While, the shrimp samples soaked with NaCl solutions showed the lower water content and pH than those in the control samples (P<0.05). After 40 days of chilled storage, the higher NaCl concentrations greatly inhibited the deterioration of myofibrils in the shrimp muscle tissues compared with the control samples. The histological structure of the muscle tissues soaked in 4% NaCl solutions was relatively well maintained, and the tighter muscle fibers could be observed in the tissues compared with the control and other NaCl soaked samples. In summary, 4% NaCl soaking treatment could efficiently maintain the muscle quality of ready-to-eat shrimp during chilled storage. The results of this study would provide a theoretical basis and technical support for the development and shelf-life control of ready-to-eat shrimp products.