肉类研究2018，Vol.32Issue(5)：52-56,5.DOI:10.7506/rlyj1001-8123-201805009
熟制麻辣小龙虾冷藏和冻藏条件下的品质变化
Quality Change of Cooked Spicy Crayfish during Refrigerated and Frozen Storage
摘要
Abstract
This work aimed to study the quality changes of cooked spicy crayfish at refrigerated and frozen temperatures. Crayfish were deep fried, seasoned, vacuum packaged, pasteurized in boiling water for 20 minutes, quickly cooled down, and then stored at 4?℃or-18?℃. Sensory evaluation, total bacterial count, E. coli count, total volatile base nitrogen (TVB-N) value, pH value and salt content were determined. Results showed that the optimal storage time of spicy crayfish was 4 weeks and 4 months at 4 ℃ and -18?℃, respectively as determined by taking into account sensory evaluation, total bacterial count and TVB-N value. During this period, the total bacterial count was less than 4.7 (lg(CFU/g)), the TVB-N value was smaller than 30 mg/100 g, and the pH value varied in a weakly alkaline pH range. The salt content continuously increased (up to 1.99%) during the first 3 weeks at 4 ℃, but did not significantly change during the subsequent 3 weeks (P ＞ 0.05). During frozen storage, the salt content varied slowly in the range from 1.6% to 1.8%. Sensory evaluation revealed that the spicy crayfish maintained delicious flavor and good quality during the shelf life.关键词
小龙虾/熟制/冷藏/冻藏/品质变化Key words
crayfish/cooked/refrigerated storage/frozen storage/quality change分类
轻工纺织引用本文复制引用
吴晨燕,王晓艳,王洋,马俪珍..熟制麻辣小龙虾冷藏和冻藏条件下的品质变化[J].肉类研究,2018,32(5):52-56,5.基金项目
天津市水产产业技术体系创新团队项目(ITTFRS2017020) （ITTFRS2017020）
