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投稿时间：2022-04-16
投稿时间：2022-04-16
中文摘要: 为优化即食盐水虾的加工工艺，以中华管鞭虾为原料，以感官评分和色差值作为评价指标，选择柠檬酸、海藻糖和维生素C（VC）为添加物进行单因素试验。在单因素试验基础上，以感官评分为响应值，设计三因素三水平的响应面优化试验。结果表明，即食盐水中华管鞭虾虾仁的最优配方为NaCl 添加量4%、柠檬酸添加量0.34%、海藻糖添加量4.23%、VC 添加量0.04%，此时感官评分最高，为9.2。在贮藏稳定性试验中，第70 天时，最优配方浸泡的即食中华管鞭虾虾仁挥发性盐基氮（total volatile basic nitrogen，TVB-N）含量和菌落总数分别为31.62 mg/100 g 和6.05 lg（CFU/g），其贮藏效果明显优于对照组（4%NaCl）和空白组（蒸馏水组）。
Abstract:The instant marinated shrimp was prepared with Solenocera crassicornis as the raw material and citric acid，trehalose，and vitamin C（VC）as the additives.The processing conditions were optimized by single factor tests with sensory score and color difference as the evaluation indicators. On the basis of the single factor tests，a response surface test involving three factors and three levels was designed with sensory score as the response value.The results showed that the optimal formula for marination was 4% NaCl，0.34% citric acid，4.23% trehalose，and 0.04% VC，and the instant shrimp marinated with this formula had the sensory score of 9.2.On day 70 of storage stability test，the total volatile basic nitrogen （TVB-N）and the total number of colonies in the shrimp marinated with the optimized formula were 31.62 mg/100 g and 6.05 lg（CFU/g），which indicated that the instant shrimp marinated with this formula had better storage stability than the control group（4% NaCl）and the blank group（distilled water）.
文章编号：202312011 中图分类号： 文献标志码：
基金项目:国家自然科学基金项目（32072146）；浙江省自然科学基金杰出青年基金项目（LR21C200001）；舟山市科技计划项目（2021C21006）
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