CAJ | 학술논문

在低温条件下，微生物的生长会受到抑制，虾体内各种反应酶活力也处于一个较低的水平，能够在一定程度上维持对虾捕获时的品质.通过测定细菌总数和K 值等生化指标，结合对南美白对虾的感官评价，对不同贮藏温度下南美白对虾的黑变进行研究.微生物增长、总挥发性盐基氮(TVBN)和K 值变化与南美白对虾黑变的关系显示，南美白对虾在0℃、4℃、8℃条件下较适宜贮藏，时间分别不能超过36 h、24 h和12 h.
재저온조건하，미생물적생장회수도억제，하체내각충반응매활력야처우일개교저적수평，능구재일정정도상유지대하포획시적품질.통과측정세균총수화K 치등생화지표，결합대남미백대하적감관평개，대불동저장온도하남미백대하적흑변진행연구.미생물증장、총휘발성염기담(TVBN)화K 치변화여남미백대하흑변적관계현시，남미백대하재0℃、4℃、8℃조건하교괄의저장，시간분별불능초과36 h、24 h화12 h.
Under the condition of low temperature,the growth of microorganisms is inhibited.The quality of prawns can be kept for a long time under low temperature because of the inhibition of microbi-al growth and low activity of enzyme.A comparative analysis was carried out to determine the total number of bacteria and biochemical index such as K value,in combination with the sensory evaluation of the pacific white pawn under different temperatures.The relationship between the change of TVBN and K Value and the blackening of the white pacific pawn shows that the temperatures of 0 ℃,4 ℃,8 ℃are more suitable to store the white pacific pawn and the time cannot be over 36 h,24 h and 12 h.