广东海洋大学学报2024，Vol.44Issue(2)：1-9,9.DOI:10.3969/j.issn.1673-9159.2024.02.001
杀菌方式对即食调味克氏原螯虾尾贮藏品质的影响
Effects of Sterilization Method on Quality of Ready-to-eat Seasoned Crayfish Tails During Storage
摘要
Abstract
[Objective]The aim of this study is to analyse the effects of electron beam irradiation(6 kGy)and high-temperature sterilization(116℃,15 min)on the quality of ready-to-eat seasoned crawfish tails during storage.[Method]Sensory evaluation,pH,color,total volatile base nitrogen(TVB-N),thiobarbituric acid reactive substances(TBARs),carbonyl content,electronic nose were measured,the effects of sterilization methods on the quality of seasoned shrimp tail were analyzed.[Result]The L*value and a*value of shrimp meat in the irradiation group were significantly higher,while the volatile component odor distribution in the high temperature group changed less,and there was still no obvious peculiar smell after 30 days of storage.However,the irradiation group had a higher sulfur content during storage,while the high-temperature group exhibited black discoloration,with a significantly higher total color difference value(∆E);The growth rate of TVB-N value and carbonyl content in the irradiation group and high-temperature group was lower than that in the control group,but the TBARs value was higher,indicating a higher degree of lipid oxidation.[Conclusion]Both sterilization methods can to some extent delay sensory deterioration during storage of crayfish tails,and the degree of oxidation of proteins and lipids in the irradiation group is significantly lower than that in the high-temperature group.Taking all factors into consideration,irradiation sterilization treatment maintains better quality during storage of ready-to-eat crayfish tails.关键词
即食克氏原螯虾尾/品质/电子束辐照/高温杀菌Key words
ready-to-eat seasoned crayfish tails/quality/irradiation sterilization/high-temperature sterilization分类
轻工纺织引用本文复制引用
鲁怡婷,谭宏渊,黄丽琪,于巍,乔宇,魏凌云,涂子仪..杀菌方式对即食调味克氏原螯虾尾贮藏品质的影响[J].广东海洋大学学报,2024,44(2):1-9,9.基金项目
湖北省科技创新人才计划科技人才服务企业项目(2023DJC100) （2023DJC100）
