食品科学2012，Vol.33Issue(22)：332-336,5.
南美白对虾冰温气调保鲜效果评价
Effect of Modified Atmosphere Packaging on Ice Preservation of Pacific White Shrimp
摘要
Abstract
The effects of air packaging (AP), vacuum packaging (VP) and modified atmosphere packaging (MAP) on preservation of white shrimp (litopenaeus vannamei) during controlled freezing-point (CF,-2.3-0℃) storage and ice storage were investigated. The influence of different packaging method was assessed on the basis of changes of polyphenol oxidase (PPO) activity, total volatile base nitrogen (TVB-N), total plate count (TPC) and drip loss (DP) combined with sensory evaluation. The results indicated that the PPO activity of white shrimp changed synchronously with its deterioration during storage. Combined use of MAP and CF storage effectively prevented the occurrence of browning in Pacific white shrimps and had an extended shelf life of 10 days compared to AP treated shrimps stored in ice. The white shrimps presented a better color and TPC, TVB-N, TBC and DP were about 5.4 lg((CFU/g)), 25.6 mg/100 g and 3.13%, respectively. However, shrimps treated by AP or CP showed deterioration. Sensory analyses indicated that shrimps treated by VP also had better color compared to AP while but the drip loss was relatively higher, which in turn influenced the sample’s appearance during the late period of storage.关键词
南美白对虾/保鲜/冰温/气调包装/真空包装Key words
pacific white shrimp/preservation/freezing-point/modified atmosphere packaging/vacuum packaging分类
轻工纺织引用本文复制引用
周娟娟,马海霞,李来好..南美白对虾冰温气调保鲜效果评价[J].食品科学,2012,33(22):332-336,5.基金项目
广东省海洋渔业科技推广专项(A200901B02；A201000D03)；中央级公益性科研院所基本科研业务费专项(2010YD08；2010TS09)；广东省科技计划项目(2011A020102005) （A200901B02；A201000D03）
