摘要
采用捕捞前禁食1d、2d和不禁食3种处理方式,研究禁食对虾捕捞后各品质指标与感官质量的变化。结果表明:南美白对虾捕捞前禁食处理,其脂肪和蛋白质含量都不同程度地下降,而禁食前期虾维持生命代谢主要以消耗脂肪为主。捕前禁食1d有利于提高虾在无氧环境中的生存能力,显著降低虾捕捞后的初始细菌总数,并减轻虾的黑变及腐烂程度。禁食处理可引起虾体重下降,禁食2d以上容易降低虾的营养品质。综合考虑各因素,为改善虾捕捞后的保鲜和加工品质,宜捕捞前1d进行禁食处理。
To investigate the effect of withholding food before catching on the browning and the sensory quality of prawn （Penaeus vannamei）, three experiment, withholding food for 1 day and 2 days, and control were designed. The results showed that the fat and protein content of prawn withholding food before catching were decreased. Withholding food 1 day before catching, prawn tolerance would be raised in the anaerobic environment. The initial number of bacterias and the rate of browning and decay were reduced. But withholding food declined the weight. More than 2 days withholding food reduced prawn nutrition quality. Thus, it is better to withholding food 1 day before catching to improve prawn preservation and processing quality.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2009年第1期165-169,共5页
Journal of Chinese Institute Of Food Science and Technology
基金
浙江省科技计划项目(2004C33102
2006C23049
2007C24006)
杭州市科技计划项目(20062912A07)
关键词
南美白对虾
禁食
黑变
品质
Penaeus vannamei Withholding food Browning Quality
作者简介
陈杭君，男，1976年出生，副研究员
通讯作者：郜海燕
