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- Title
凡纳滨对虾高鲜度期评定方法的建立.
- Authors
邢姣姣; 徐 扬; 高 昕; 赵 玲; 孙慧慧; 曹 荣
- Abstract
Objective To establish a scientific and effective evaluation method of high freshness period of shrimp. Methods Taking Litopenaeus vannamei as the research object, the changes of sensory index, biochemical index, nucleotide related compounds, muscle hardness value and total bacterial count, were detected under 4℃ cold storage conditions, and the indicators suitable for evaluating the high freshness period were selected. Results The high freshness period established by the sensory score was 36 h and the shelf life was 96 h under the 4℃ cold storage. The classical K value calculation method was not suitable for indicating the freshness change of shrimp, and the modified K’ was more suitable for evaluating the freshness change of shrimp. The muscle hardness value of Litopenaeus vannamei showed a trend of rising followed by decreasing. The end of high freshness period could be judged when muscle hardness value was significantly lower than the initial level after death, but it was not suitable to judge the end of the shelf life. Compared with total volatile basic nitrogen (TVB-N), non-protein nitrogen (NPN) was more suitable for evaluating the freshness change. The corresponding NPNs at the end of the high freshness period and shelf life were 0.94 g/100 g and 1.21 g/100 g, respectively. The change of the total number of colonies was relatively lagging, which was not suitable for indicating the high freshness period. Conclusion Modified K’ value, muscle hardness values and NPN are suitable to assess the high freshness period of Litopenaeus vannamei.
- Publication
Journal of Food Safety & Quality, 2022, Vol 13, Issue 21, p6808
- ISSN
2095-0381
- Publication type
Article