| 典型冷链温度下南美白对虾品质劣变规律及 相关性分析 |
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| 引用本文： | 赵子建#,聂绮倩#,徐德峰,孙力军,王雅玲. 典型冷链温度下南美白对虾品质劣变规律及 相关性分析[J]. 食品安全质量检测学报, 2018, 9(8): 1789-1794 |
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| 作者姓名： | 赵子建# 聂绮倩# 徐德峰 孙力军 王雅玲 |
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| 作者单位： | 广东海洋大学食品科技学院广东省水产品加工与安全重点实验室广东省海洋食品工程技术研究中心水产品深加工广东普通高等学校重点实验室 |
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| 基金项目： | 国家自然科学基金项目(31201309, 31772048)、浙江省重中之重一级学科食品科学与工程开放课题(JYTsp20141042)、国家大学 生创新课题(20161056601) |
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| 摘 要： | 目的探究典型冷链贮藏温度下南美白对虾品质劣变规律及相关性。方法采用感官评价、仪器分析和理化分析的方法对南美白对虾在-23、0、5℃贮藏温度下的感官、色差、挥发性盐基总氮(total volatile basic nitrogen,TVB-N)含量进行分析与检测,并采用Pearson线性回归分析三者之间的相关性。结果 3种典型冷链贮藏温度下南美白对虾的感官品质变化差异显著,-23℃条件下感官评分一直处于8.0左右;0℃下感官评分在前3 d基本维持在7.0以上,之后快速下降,至第5 d时下降至4.0以下,失去商品价值;5℃条件仅在第1 d维持在7.0以上,第2 d时开始迅速下降。亮度值自贮藏第2 d起不同冷链温度下都有显著性差异(P0.05)。TVB-N值在-23℃条件下第9 d仍在20 mg/100 g以下,而0℃第3 d即发生显著升高(P0.05)。Pearson相关系数表明,TVB-N值与感官评分及亮度变化存在显著相关性。结论与理化检验法相比,感官评价结合色差测定的方法可准确、快速反映对虾鲜度,预测产品货架期。
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| 关 键 词： | 南美白对虾 品质劣变 冷链 |
| 收稿时间： | 2018-02-17 |
| 修稿时间： | 2018-03-22 |
Quality deterioration of Litopenaeus vannamei stored at typical cold chain temperatures and the correlation analysis |
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| ZHAO Zi-jian,NIE Qi-Qian,XU De-feng,SUN Li-jun and WANG Ya-ling. Quality deterioration of Litopenaeus vannamei stored at typical cold chain temperatures and the correlation analysis[J]. Journal of Food Safety & Quality, 2018, 9(8): 1789-1794 |
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| Authors: | ZHAO Zi-jian NIE Qi-Qian XU De-feng SUN Li-jun WANG Ya-ling |
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| Affiliation: | College of Food Science and Technology,Guangdong Ocean University,Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Guangdong Provincial Engineering Technology Research Center of Marine Food,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution,College of Food Science and Technology,Guangdong Ocean University,Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Guangdong Provincial Engineering Technology Research Center of Marine Food,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution,College of Food Science and Technology,Guangdong Ocean University,Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Guangdong Provincial Engineering Technology Research Center of Marine Food,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution,College of Food Science and Technology,Guangdong Ocean University,Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Guangdong Provincial Engineering Technology Research Center of Marine Food,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution and College of Food Science and Technology,Guangdong Ocean University,Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Guangdong Provincial Engineering Technology Research Center of Marine Food,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution |
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| Abstract: | |
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| Keywords: | Litopenaeus vannamei quality deterioration cold chain |
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