改良氷蔵法によるエビの品質保持〔英文〕
スポンサーリンク
概要
- 論文の詳細を見る
In order to keeg the quality of shrimp during ice storage, a mixture of crushed ice, salt and some chemicals were employed. The quality of shrimp during storage was evaluated by means of the volatile base nitrogen (VB-N), extractive-nitrogen (AA-N), VB-N/AA-N ratio, indole, inosine monophosphate ratio (IMP ratio), bacterial count and sensory quality. It was found that using crushed ice containing 3 and 7% NaCl extended the shelf-life of shrimp by 8 and 6 days, longer than that in the case of crushed ice alone. When 0.1% K-sorbate, or 0.1% K-sorbate, 0.05% Na-polyphosphate and 0.05% Na-pyrophosphate were added to crushed ice, the microbial growth and autolysis of shrimp meat retarded significantly. Crushed ice muted with combination of 3% NaGl and 0.1% K-sorbate, or 3% NaCl, 0.1% K-sorbate, 0.05% Na-polyphosphate and 0.05% Na-pyrophosphates showed better effects extending the shelf-life of shrimp to 17 days. This dra-matic effect can decrease the post-harvest loss of shrimp.
- 日本水産學會の論文
著者
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何 明〓
Department of Marine Food Science, National Taiwan College of Marine Science & Technology
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江 善宗
Department of Marine Food Science, National Taiwan College of Marine Science & Technology
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程 修和
Department of Marine Food Science, National Taiwan College of Marine Science & Technology