| 凡纳滨对虾熟虾仁的工艺研究及保藏特性分析 |
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| 引用本文： | 王素华,陈积明,朱海,刘维,郝淑贤,魏涯.凡纳滨对虾熟虾仁的工艺研究及保藏特性分析[J].南方水产,2010,6(2):77-80. |
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| 作者姓名： | 王素华 陈积明 朱海 刘维 郝淑贤 魏涯 |
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| 作者单位： | 1. 海南省水产研究所,海南,海口,570206
2. 中国水产科学研究院南海水产研究所,广东,广州,510300 |
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| 基金项目： | 国家科技支撑计划项目(2008BAD94B02-02);;中央级公益性科研院所基本科研业务费专项资金(中国水产科学研究院南海研究所)资助项目(2010YD08,2009TS09) |
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| 摘 要： | 研究了凡纳滨对虾（Penaeus vannmei）虾仁在煮制过程中煮制时间及NaCl添加量对其感官品质的影响。通过测定失重率、感官评分等指标，得到凡纳滨对虾虾仁的优化煮制工艺为虾质量规格41／50，沸盐水煮制，NaCl添加量4％，煮制时间2min。测定真空包装后的虾仁在常温（25℃）下保藏过程中的细菌总数。结果显示其保藏期能达到7d。
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| 关 键 词： | 虾仁 保藏 加工技术 感官评价 |
Analysis of cooking technology and preservation characteristics of Penaeus vannmei flesh |
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| WANG Suhua,CHEN Jiming,ZHU Hai,LIU Wei,HAO Shuxian,WEI Ya.Analysis of cooking technology and preservation characteristics of Penaeus vannmei flesh[J].South China Fisheries Science,2010,6(2):77-80. |
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| Authors: | WANG Suhua CHEN Jiming ZHU Hai LIU Wei HAO Shuxian WEI Ya |
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| Institution: | 1. Hainan Provincial Fisheries Research Institute/a>;Haikou 570206/a>;China/a>;2. South China Sea Fisheries Research Institute/a>;Chinese Academy of Fishery Sciences/a>;Guangzhou 510300/a>;China |
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| Abstract: | The effects of cooking time and NaC1 addition on the sensory quality of Penaeus vannmei flesh were analyzed. Based on the indices such as rate of weight loss and sensory score, the optimized cooking parameters of P. vannmei were obtained： the prawn size of 41/50, boiling salt water added with 4% NaCl and 2-minute cooking time. Bacterial plate count of the vacuum packaged shrimp preserved at 25℃ was determined, and the result showed that its storage period could reach to 7 days. |
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| Keywords: | Penaeus vannmei flesh preservation processing technology sensory evaluation |
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