| 超高压处理对南美白对虾在冷藏过程中贮藏特性的影响 |
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| 引用本文： | 常耀光,李兆杰,薛长湖,张亚琦.超高压处理对南美白对虾在冷藏过程中贮藏特性的影响[J].农业工程学报,2008,24(12):230-237. |
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| 作者姓名： | 常耀光 李兆杰 薛长湖 张亚琦 |
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| 作者单位： | 中国海洋大学食品科学与工程学院,青岛,266003 |
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| 基金项目： | 国家863计划项目（2006AA09Z444，2007AA091802） |
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| 摘 要： | 该文以不同的超高压条件(200,400,600,700MPa)对南美白对虾进行处理,通过考察与比较不同压力处理组冷藏过程中感官、微生物以及各化学指标的变化情况,揭示超高压技术对南美白对虾冷藏特性的影响。结果表明:超高压处理可以有效地杀灭南美白对虾中绝大多数微生物,抑制贮藏过程中挥发性盐基氮的积累,延缓pH值的变化,从而延长南美白对虾的货架期,且处理压力越高延长效果越显著;超高压处理会给鲜虾带来不同程度上的煮熟虾的风味;400MPa和600MPa处理使虾在冷藏过程的黑变提前,而700MPa处理可以完全抑制南美白对虾黑变现象的发生;超高压能够改变腺苷三磷酸(ATP)及其代谢产物的代谢情况,但不影响腺苷酸(AMP)的代谢途径。因此超高压处理可以改善南美白对虾在冷藏过程中的品质,对南美白对虾冷藏具有潜在的应用价值。
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| 关 键 词： | 南美白对虾 超高压 冷藏 黑变 核苷酸 |
| 收稿时间： | 2007/12/21 0:00:00 |
| 修稿时间： | 2008/11/16 0:00:00 |
Effects of ultra high pressure treatment on storage characteristics of white shrimp in cold storage |
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| Chang Yaoguang,Li Zhaojie,Xue Changhu and Zhang Yaqi.Effects of ultra high pressure treatment on storage characteristics of white shrimp in cold storage[J].Transactions of the Chinese Society of Agricultural Engineering,2008,24(12):230-237. |
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| Authors: | Chang Yaoguang Li Zhaojie Xue Changhu and Zhang Yaqi |
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| Institution: | College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China,College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China,College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China and College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China |
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| Abstract: | In order to investigate the effects of ultra high pressure on the characteristics of white shrimp during cold storage,white shrimp were treated with different ultra high pressure groups(200,400,600,700 MPa)and sensory evaluation,the total microbial amount and chemical indices were compared among different pressure groups.The results showed that most of the microbes could be inactivated for the ultra high pressure treatment,the accumulation of total volatile basic nitrogen(TVB-N)was restrained,and the change of pH value was delayed.The shelf life of white shrimp was prolonged with the enhancement of high pressure.High pressure treatment could make fresh shrimp with boiled flavor in some degree.Trements of 400 Mpa and 600 MPa aggravated blackening.However,melanotic reaction was not observed during the whole storage of shrimp treated by 700 MPa.High pressure could change the metabolizing of ATP and its metabolites,but did not impact the metabolic pathway of AMP decomposition.High pressure treatment can improve the quality of white shrimp during cold storage and is a potential technique for the cold storage of white shrimp. |
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| Keywords: | white shrimp ultra high pressure cold storage blackening nucleotide |
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