文献类型：期刊文献

中文题名：冷藏凡纳滨对虾色差值与若干典型质量性状的灰色关联分析

英文题名：Grey Relational Analysis between Chromatism and Some Representative Qualitative Traits of Litopenaers Vannamei in Refrigeration

作者：叶日英[1];孙力军[1];王雅玲[1];徐德峰[1];吉宏武[1];何俊杰[1]

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

年份：2018

卷号：18

期号：3

起止页码：205

中文期刊名：中国食品学报

外文期刊名：Journal of Chinese Institute of Food Science and Technology

收录：CSTPCD、、EI(收录号：20183405711503)、北大核心2017、Scopus、CSCD2017_2018、北大核心、CSCD

基金：国家自然科学基金项目(31201309;31371777;31171634);农业部水产品加工重点实验室开放课题(NYJG201404);食品科学与工程浙江省重中之重一级学科开放课题(JYTsp20141042);广东省科技计划项目(2014B020205006);广东省渔业局项目(粤财农[2015]115号);广东省高校创新强校项目(GDOU2013050312;GDOU2013050205;GDOU2013050203)

语种：中文

中文关键词：凡纳滨对虾;冷藏;色差值ΔE＊;典型质量性状;灰色关联分析

外文关键词：Litopenaers Vannamei; refrigeration; chromatism AE＊; representative qualitative trait; grey relational analysis

中文摘要：探索凡纳滨对虾在冷藏过程色差值ΔE*与一些典型质量性状的相关程度。将对虾置于4℃冷藏,每隔1d取出对虾,检测典型质量性状:细菌总数(CFU)、挥发盐基氮(TVB-N)含量、多酚氧化酶(PPO)活性、蒸煮损失率、肌肉pH值及对虾的色差值△E*,并将所得数据用灰色关联分析法分析。试验结果显示:△E*与CFU、TVBN含量、PPO活性以及pH值的关联度都大于0.6,而与蒸煮损失率的关联度小于0.6,△E*与这些质量性状的关联度由大到小排序为:PPO活性>细菌总数>TVB-N含量>肌肉pH值>蒸煮损失率。试验结果表明:凡纳滨对虾冷藏过程中,PPO活性、细菌总数、TVB-N含量和肌肉pH值都与△E*具有显著的相关关系,其中PPO活性与△E*的相关程度最高,而蒸煮损失率与ΔE*的相关关系不明显。

外文摘要：In order to explore relevance between chromatism ΔE＊and some representative qualitative trait of Litopenaers Vannamei in refrigeration, In this experiment, fresh Litopenaers Vannamei were placed in refrigeration of 4 ℃, and after another day they were taken out to detect some representative qualitative traits： total of bacterial（CFU）, content of total volatile basic nitrogen（TVB-N）, polyphenol oxidase（PPO） activity, cooking loss, pH of muscle and ΔE＊. Data of testing result were analysed base on the Grey Relational Analysis. The result shows： relational degrees between ΔE＊and CFU, and content of TVB-N, and activity of PPO, and pH of muscle were larger than 0.6, only the relational degree was smaller than 0.6 between ΔE＊and cooking loss, and the relational degree between ΔE＊and activity of PPO was the largest of all, order of relational degree between ΔE＊and these qualitative traits was activity of PPO〉 CFU 〉content of TVB-N〉pH of muscle〉cooking loss. The result indicates： in process of Litopenaers Vannamei in refrigeration, there were significant correlation between its activity of PPO, CFU, content of TVB-N, pH of muscle and ΔE＊, and the correlation between cooking loss and ΔE＊was not obvious.