CAJ | 학술논문

以南美白对虾为试验对象，研究微冻保鲜（-4℃）对肌肉品质的影响。采用常规方法检测了对虾肌肉pH、挥发性盐基氮、细菌总数、K值以及硬度和弹性。结果表明，随着贮藏时间的延长，pH、挥发性盐基氮、细菌总数和K值呈现升高趋势，硬度和弹性指标呈现下降趋势。与4℃贮藏的对照组比较，微冻保鲜在贮藏后期显著改善了（P<0.05）南美白对虾各项指标的变异程度，结果揭示微冻保鲜可以通过延缓对虾肌肉的腐败进而提高其品质，旨在为对虾保鲜技术提供一定的借鉴。
이남미백대하위시험대상，연구미동보선（-4℃）대기육품질적영향。채용상규방법검측료대하기육pH、휘발성염기담、세균총수、K치이급경도화탄성。결과표명，수착저장시간적연장，pH、휘발성염기담、세균총수화K치정현승고추세，경도화탄성지표정현하강추세。여4℃저장적대조조비교，미동보선재저장후기현저개선료（P<0.05）남미백대하각항지표적변이정도，결과게시미동보선가이통과연완대하기육적부패진이제고기품질，지재위대하보선기술제공일정적차감。
The present research evaluated the effect of superchilling storage (-4℃) on the quality of shrimp, Litopenaeus vannamei. The pH value, total volatile basic nitrogen (TVB-N), total viable count (TVC), K value and hardness and springiness of shrimp muscle samples were determined using routine methods. The results determined in the present study showed that pH values, TVB-N, TVC and K value increased with the storage days. However, the hardness and springiness decreased with the storage days. In the later days, shrimp showed improved significantly parameters in superchilling storage (-4℃) (P<0.05) compared to those in normal storage (4℃). It indicated that superchilling storage could be used to delay the corruption of the shrimp muscle and thereby improve the corresponding quality. The present study was to present a reference for the technology of shrimp preservation.