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采用感官评估、物理、化学、微生物分析方法,对贮藏在不同冷藏条件下的北极虾的质量变化与质量指标进行了研究。保藏方法分别为传统冰块冷却法、液态冰冷却法、盐水-冰混合冷却剂法,贮藏环境温度为-1.5℃或1.5℃。研究结果表明,液态冰冷藏法对延缓虾腐败变质的效果比传统冰块冷藏法、盐水-冰混合冷却剂冷藏法好。经过1d的贮藏后发现,无论在-1.5℃还是1.5℃的环境温度下,保藏在液态冰中虾的挥发性总氮(TVB N)都有所下降,并且在-1.5℃的环境温度下,其TVB N值在3d后才回升到刚开始贮藏时的水平,而在其它保藏方法中,虾的TVB N值始终随贮藏时间的延长而增加;除保藏在液态冰-1.5℃环境中虾的三甲胺(TMA)在贮藏的第1天有所降低以外,其它各试验组虾的TMA值均随贮藏时间的延长而增加。检测结果还表明,保藏在传统冰块及盐水-冰混合冷却剂中虾的细菌总数(TVC)增加最快,其次是保藏在液态冰中1.5℃的环境下。而保藏在液态冰中-1.5℃的环境下,虾的细菌繁殖最慢,并且在贮藏初期,产生了明显的细菌总数降低及细菌繁殖被抑制的现象。采用主要因子分析(PCA)和方差分析(ANOVA)发现,质量指标如TVB N、TMA、TVC、pH、NH3(电子鼻测量值)和感官评估结果等相互之间存在着良好的相关性。
The sensory evaluation, physical, chemical and microbiological analysis methods were used to study the quality change and quality of Arctic shrimp stored under different refrigerated conditions. The preservation methods are traditional ice cooling method, liquid ice cooling method and brine-ice mixed coolant method, respectively. The storage environment temperature is -1.5 ℃ or 1.5 ℃. The results show that the liquid ice-cold method is more effective than the conventional ice-cold method and brine-ice mixed-refrigerant method to degrade the shrimp. After 1 day of storage, it was found that the volatile total nitrogen (TVB N) of shrimp preserved in liquid ice decreased at ambient temperature of -1.5 ℃ or 1.5 ℃, and at the ambient temperature of -1.5 ℃, Its TVB N value did not reach the level at the beginning of storage after 3d, while in other storage methods, the TVB N value of shrimp always increased with the storage time; except for the shrimp preserved in the liquid ice at -1.5 ℃ Trimethylamine (TMA) decreased on the first day of storage, and the TMA values of all the other groups increased with the increase of storage time. The test results also showed that the total number of bacteria (TVC) stored in shrimp in conventional ice and brine-ice coolants increased the fastest, followed by 1.5 ° C in liquid ice. However, when stored at -1.5 ℃ in liquid ice, shrimp bacteria propagated the slowest, and in the early storage, there was a clear decrease in the total number of bacteria and the inhibition of bacterial growth. Using principal component analysis (PCA) and analysis of variance (ANOVA), quality indicators such as TVB N, TMA, TVC, pH, NH3 (electronic nose measurements) and sensory evaluation were found to be well correlated with each other.