微冻南美白对虾鲜度的色泽评价

Color evaluation of the freshness of Penaeus vannamei Boone during partially frozen storage

摘要: 研究了南美白对虾在微冻贮藏条件下色差和光泽度的变化,同时结合挥发性盐基氮（TVBN）、持水力和感官特性判断其在微冻条件下的品质变化特征。结果表明,随着贮藏时间的延长,南美白对虾的TVBN值逐渐上升,持水力逐渐下降,较好地反映出新鲜度的变化;根据相关的TVBN值测定和感官评分的结果,可认为微冻过程中,当L*高于-37.80、a*低于301.00、b*低于-120.03,色差值ΔE*低于15.23,光泽度高于1.2GS时虾体较新鲜。

Abstract: The color properties, glossiness, TVBN, water-holding capacity and sensory scores of shrimp samples (Penaeus vannamei Boone) were studied during partially frozen storage.The results suggested that the TVBN increased and water-holding capacity decreased with the extension of storage time.When L*>-37.80, a*<301.00, b*<-120.13, ΔE*<15.23 and glossiness of shrimp was more than 1.2GS, partially frozen shrimp could be identified as fresh.