食品与机械2012，Vol.28Issue(4)：168-171,4.DOI:10.3969/j.issn.1003-5788.2012.04.046
冷藏处理方式对南美白对虾品质的影响
Effect of different refrigeration treatments on quality of prawn
摘要
Abstract
Preliminary investigated the effect of different deadly ways and different storage temperatures on sensory evaluation and the texture profile analysis (TPA) of prawn, by evaluating the sensory score and determining the TPA parameters of hardness, springiness, cohesiveness, etc. Results indicated that prawn can be deadly within 5 minutes in ice water, the sensory score is 20. 3 according with edible standards after 48 hours, but the prawn of natural death cannot be eaten in the 24 hours, so the method of ice water to death can preferably keep the prawn's quality from the raw material stage. At the 30 days, the hardness, springiness and cohesiveness score of prawn in the - 21 ℃ storage temperature is 1. 24, 1. 5 and 1. 15 times the amount of the -7 ℃ storage temperature, and the prawn cannot be eaten in the -7 ℃ storage temperature with 17 of sensory score, so the lower storage temperature can more conducive to preserve prawn's quality and freshness.关键词
南美白对虾/致死方式/贮藏温度/感官评价/质构分析Key words
prawn/ deadly way/ storage temperature/ sensory evaluation/ texture profile analysis引用本文复制引用
王乐,陈淑湘,王欣欣,林向东..冷藏处理方式对南美白对虾品质的影响[J].食品与机械,2012,28(4):168-171,4.基金项目
海南省自然科学基金项目(编号:311032) （编号:311032）
海南大学09重点项目(编号:hd09xm34) （编号:hd09xm34）
