上海农业学报Issue(1)：37-42,6.DOI:10.15955/j.issn1000-3924.2016.01.09
不同贮藏温度对凡纳滨对虾理化性质的影响
Effects of different storage temperature on the physical and chemical properties of Litopenaeus vannamei
摘要
Abstract
Litopenaeus vannamei were stored at -5 ℃,-1 8 ℃,-35 ℃ and -60 ℃ respectively,the changes of shrimp freshness,thawing loss rate and textural properties were analyzed to study the effects of differ-ent storage temperature on the physical and chemical properties of Litopenaeus vannamei.The thawing loss rate of shrimp was low,and the texture property was better when stored at -5 ℃,-35 ℃ and -60 ℃,but the shelf-life was short when stored at -5 ℃,and it became inedible when stored for 30 days.When stored at -1 8 ℃, the freshness was good,but after thawing,the juice loss was serious,and the texture property of shrimp decreased obviously.When stored at -35 ℃ and -60 ℃,the shrimp quality was not much difference,the shrimp freshness could be kept for a long time.The equipment and operation requirements are very high,and the energy consump-tion is large when stored at -60 ℃.Therefore,-35 ℃ was the ideal storage temperature for Litopenaeus van-namei.关键词
凡纳滨对虾/贮藏温度/理化性质Key words
Litopenaeus vannamei/Storage temperature/Physical and chemical properties分类
农业科技引用本文复制引用
张强,代文婷,金新文..不同贮藏温度对凡纳滨对虾理化性质的影响[J].上海农业学报,2016,(1):37-42,6.基金项目
海南省重点科技项目 （）
