微冻南美白对虾鲜度的色泽评价

李立杰; 柴春祥; 鲁晓翔; 郭美娟; 任瑞娟

doi:10.13386/j.issn1002-0306.2013.19.092

微冻南美白对虾鲜度的色泽评价

天津商业大学生物技术与食品科学学院天津市食品生物技术重点实验室

基金项目:

天津市自然科学基金资助项目(11JCZDJC17800)； “十二五”国家科技支撑计划项目(2012BAD38B01)；

详细信息

作者简介:
李立杰 (1987-) , 男, 在读硕士研究生, 研究方向:食品加工与贮藏。;

中图分类号: TS254.7
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- 文章访问数: 153
- HTML全文浏览量: 21
- PDF下载量: 235
出版历程
- 收稿日期: 2013-02-20

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

College of Biotechnology and Food Science, Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce

摘要

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。
- 南美白对虾 /
- 微冻保藏 /
- 色差 /
- 光泽度 /
- 挥发性盐基氮 /
- 持水力
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.
- Penaeus vannamei Boone /
- partially frozen storage /
- color /
- glossiness /
- TVBN /
- water-holding capacity

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参考文献(12)

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