低温贮藏南美白对虾品质综合评价体系的构建

王福双; 李蕾蕾; 王素英

doi:10.13386/j.issn1002-0306.2016.13.059

低温贮藏南美白对虾品质综合评价体系的构建

天津市食品生物技术重点实验室天津商业大学生物技术与食品科学学院

基金项目:

国家自然科学基金(31270050)；天津市高等学校创新团队(TD12-5049)；

详细信息

作者简介:
王福双(1991-),女,硕士研究生,主要从事微生物资源的前期开发,E-mail:919730104@qq.com。;

王素英(1964-),女,博士,研究方向:微生物,E-mail:wsying@tjcu.edu.cn。;

中图分类号: TS254.4
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- 文章访问数: 181
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- PDF下载量: 158
出版历程
- 收稿日期: 2015-12-08

Comprehensive evaluation system established for the quality of Penaeus vannamei during low- temperature storage

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

摘要

摘要: 为构建一种能够弥补传统品质评价方法的综合评价体系,本文对冷藏、冰温和冻藏过程中南美白对虾的主要品质指标进行测定。借助因子分析法和线性回归法筛选核心指标并进行综合品质评价,用判别分析法构建南美白对虾新鲜度的判别模型。结果表明:低温贮藏过程中南美白对虾的综合品质可用颜色参数b*和质构参数硬度这2个核心指标进行评价,利用60组样品建立南美白对虾新鲜度判别模型,判别正确率为96.7%,根据判别模型得出三种低温贮藏分别于冷藏3 d、冰温8 d、冻藏42 d达到了货架期。因此,本研究构建的综合评价体系可替代传统评价手段来对南美白对虾低温贮藏过程中的综合品质进行有效评价。
- 品质评价 /
- 综合评价 /
- 判别模型
Abstract: In order to construct a comprehensive evaluation system which can make up for the traditional quality evaluation method,the main quality indexes of cold storage,ice and frozen shrimp were determined by factor analysis method and linear regression method. The results showed that the comprehensive quality of Penaeus vannamei was evaluated by the color parameters b*and texture parameters of the 2 core indicators.The 60 groups were used to establish the new model of the fresh degree of the 96.7% groups,according to the discriminant model,three kinds of low- temperature storage in refrigeration 3 d,ice temperature 8 d,frozen storage 42 d reached the shelf life. Therefore,this research constructs the comprehensive evaluation system can replace the traditional evaluation method to evaluate the comprehensive quality of the Penaeus vannamei during low-temperature storage.
- quality evaluation /
- comprehensive evaluation /
- discriminant model

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