文献类型：期刊文献

中文题名：冷藏过程中凡纳滨对虾颜色变化与鲜度指标间的相关性研究

英文题名：Study on the correlation between the color change and freshness indexes of Litopenaeus vannamei during cold storage

作者：汤夕瑶[1];张旭飞[1];任惠峰[3];罗文钊[1];毛伟杰[1,2]

机构：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋生物制品工程实验室,广东省海洋食品工程技术研究中心,水产品深加工广东普通高等学校重点实验室,广东湛江524088;[2]海洋食品精深加工关键技术省部共建协同创新中心,大连工业大学,辽宁大连116034;[3]东京海洋大学海洋环境学科,日本东京108-8477

年份：2022

卷号：48

期号：9

起止页码：170

中文期刊名：食品与发酵工业

外文期刊名：Food and Fermentation Industries

收录：CSTPCD、、CSCD2021_2022、北大核心、CSCD、北大核心2020

基金：广东省创新创业训练计划项目(CXXL2019046);“蓝色粮仓科技创新”重点专项2020年度项目(SQ2020YFD090053-05);国家重点研发计划资助项目(2019YFD0902003);广东普通高等学校海洋食品绿色加工技术研究团队项目(2019KCXTD011)。

语种：中文

中文关键词：凡纳滨对虾;鲜度;计算机可视化系统;颜色;相关性

外文关键词：Litopenaeus vannamei;freshness;computer visualization system;color;correlation

中文摘要：颜色是表征对虾鲜度变化的重要指标之一,该研究旨在探讨冷藏过程中对虾颜色变化与其他鲜度指标之间的相关关系,为实现对虾品质的在线检测奠定基础。首先建立计算机可视化系统(computer visualization system,CVS)用于测定贮藏过程中凡纳滨对虾颜色的变化,探讨CVS系统替代传统色差仪的可能性;然后测定了在4℃下带头和去头虾肉电导率、pH、TVB-N值、K值、硬度、弹性及感官评分的变化规律,研究色差值与鲜度值之间的相关联系。虾肉色差值随着储藏时间的延长呈增大趋势;电导率值、pH值、TVB-N值、K值呈上升趋势;弹性和硬度先增大后减小,感官评分呈下降趋势。总体色差值与除质构指标之外的其他鲜度指标之间呈显著线性相关,建立了总体色差值与电导率、pH、TVB-N值、K值之间的关系式,可以通过颜色对上述指标进行预测。对虾的颜色与鲜度指标之间呈现良好的线性相关关系,为对虾在线和智能监测系统的开发提供了基础数据。

外文摘要：Color is one of the important indicators to characterize the change of prawns freshness,but whether there is a certain correlation between color and other freshness indexes needs to be further studied.To realize the development of an online and intelligent detection system for prawn freshness,it is necessary to clarify the correlation between the color change of prawns and freshness indexes during storage.First,a computer visualization system(CVS)was established.The color changes of prawns during storage were determined and the possibility of replacing the traditional colorimeter with CVS was explored.Then the conductivity,pH,TVB-N of the headed and headless prawns meat during storage at 4℃were measured.The correlation between the color difference values and the freshness values such as hardness,elasticity,sensory score,K values and TVB-N were analyzed.The results showed that the color of prawns meat showed an increasing trend with the extension of storage time;the conductivity values,pH values,TVB-N and K values showed an upward trend.However,elasticity and hardness were first increased and then decreased,while the sensory score showed a downward trend.Further study revealed that there was a significant linear correlation between the color difference value and other freshness indexes except for the texture index.There is a good linear correlation between the color of prawns and the freshness indexes,which provides basic data for the development of prawns online and intelligent monitoring system.