CAJ | 학술논문

为解决明虾容易黑变、腐败的问题，将生姜、八角、大葱-黄酒复合提取液运用于新鲜明虾的保鲜，通过测定明虾的水分活度、p H、挥发性盐基总氮（TVBN ）、菌落总数以及感官评定，研究复合提取液对明虾保鲜效果的影响。复合提取液能够有效地保持虾肉的贮藏品质，延缓虾肉 pH、挥发性盐基总氮（TVBN ）及菌落总数的升高。香辛料液作为虾的天然保鲜剂具有广阔的运用前景。
위해결명하용역흑변、부패적문제，장생강、팔각、대총-황주복합제취액운용우신선명하적보선，통과측정명하적수분활도、p H、휘발성염기총담（TVBN ）、균락총수이급감관평정，연구복합제취액대명하보선효과적영향。복합제취액능구유효지보지하육적저장품질，연완하육 pH、휘발성염기총담（TVBN ）급균락총수적승고。향신료액작위하적천연보선제구유엄활적운용전경。
To solve the problems that prawn easy to change black and corrupt,ginger,star anise, compound extract of ricespirit and onion are used in preservation of fresh prawn,through the determi-nation of prawn water activity,pH,total volatile base nitrogen (TVBN),total colony and sensory evaluation to study the compound extract to prawn preservation effect.Compound extract can effec-tively keep the storage quality of shrimp meat,delay pH,total volatile base nitrogen (TVBN),total colony of prawn meat increase.Liquid spice as natural antistaling agent of prawn has a broad applica-tion prospect.