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通过感官评定、微生物和生化指标的分析 ,评价了不同贮藏温度 (10℃、5℃、0℃ )对罗氏沼虾鲜度的影响。冰藏能明显抑制细菌的繁殖 ,有效地延长罗氏沼虾的贮藏期 ,但虾肌肉组织变得较松软。在三种贮藏温度条件下K值和TVBN均随着贮藏时间的延长而增加。K值可作为评价罗氏沼虾高质量鲜度的指标 ,35 %为可接受的极限值。TVBN可用来显示沼虾死后后期质量变化的特点 ,2 5mg/10 0g为可食用的极限值
The effects of different storage temperatures (10 ℃, 5 ℃, 0 ℃) on the freshness of Macrobrachium rosenbergii were evaluated by sensory evaluation, microbial and biochemical analysis. Ice can significantly inhibit bacterial growth, effectively extend the shelf life of Macrobrachium rosenbergii, but shrimp muscle tissue becomes more soft. Under the three storage temperatures, K and TVBN both increased with the storage time. K value can be used as an indicator of high quality freshness of Macrobrachium rosenbergii and 35% as an acceptable limit value. TVBN can be used to show the quality of Macrobrachium late mass changes, 25mg / 10g for the edible limit