文献类型：期刊文献

中文题名：食盐添加量对低盐虾酱品质特征的影响

英文题名：Effect of salt addition lever on the quality characteristics oflow-salt shrimp sauce

作者：谢主兰[1];雷晓凌[1];何晓丽[1];王美华[1];李明明[1]

机构：[1]广东海洋大学食品科技学院,广东湛江524088

年份：2012

卷号：33

期号：9

起止页码：116

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD、、北大核心2011、CSCD2011_2012、北大核心、CSCD

基金：广东海洋大学自然科学基金项目(1012120)

语种：中文

中文关键词：低盐虾酱;食盐添加量;感官评价;化学品质;细菌总数

外文关键词：low-salt shrimp sauce; salt addition; sensory evaluation; chemical characteristics; total count of bacterial colonies

中文摘要：以感官、化学和微生物为指标,研究不同食盐添加量对低盐虾酱品质特征的影响。设置四组不同的食盐添加量梯度(以原料虾质量为基准计):21%(对照)、18%、15%、12%,分别对产品的水分含量、水分活度、FAN、TVB-N、pH和细菌学指标进行测定,同时进行感官评价。结果表明:食盐添加量为15%和18%的样品的水分含量分别为(55.05±0.38)、(56.39±0.32)g/100g,水分活度分别为0.749±0.043、0.753±0.046,FAN值分别为(0.528±0.056)、(0.533±0.051)g/100g,TVB-N值分别为(17.8±0.42)、(19.3±0.46)mg/100g,细菌总数分别为(3.41±0.38)、(3.43±0.35)lg(CFU/g),产品间无明显差异,感官评价好。食盐添加量低至12%时,产品的水分含量、水分活度、TVB-N和细菌总数显著提高,感官评价明显降低;食盐添加量高达21%时,产品偏咸,FAN值降低,鲜味降低。食盐添加量对产品的pH影响不大;样品的大肠菌群数均<3.0MPN/g,均未检出致病菌。由此可见,食盐添加量为15%～18%的低盐虾酱利于风味物质的形成和较好的防腐作用,且保持高品质特征。

外文摘要：The effect of different salt addition on the quality characteristics of low-salt shrimp sauce was studied based on sensory,chemical and microbiological indices.Shrimp sauce with different amounts of salt addition,21%（control product）,18%,15% and 12%,were subjected to the determination of moisture content,water activity,FAN,TVB-N,pH and bacteriological indices as well as sensory evaluation.The results showed that the moisture content of products with 15% and 18% salt addition were（55.05±0.38）g/100g and（56.39±0.32）g/100g,water activity 0.749±0.043 and 0.753±0.046,free amino-nitrogen（FAN）values（0.528±0.056）g/100g and（0.533±0.051）g/100g,total volatile base nitrogen（TVB-N）values（17.8±0.42）mg/100g and（19.3±0.46）mg/100g,the total count of bacterial colonies（3.41±0.38）lg（CFU/g）and（3.43±0.35）lg（CFU/g）,respectively.There were no significant differences between the two group products that had been obtained good sensory evaluation.When the salt addition was less than 12%,the moisture content,water activity,FAN,TVB-N and the total count of bacterial colonies of products were higher significantly than those in the control group,and the sensory evaluation was poor.While the salt addition was more than 21%,the taste was too salty and led to the decrease in FAN values and flavor.This study showed that salt addition did not affect the pH of products.The coliform bacteria was less than 3.0MPN/g,and bacterial pathogens were not detected in the shrimp sauce.It indicated that salt addition around 15%～18% could contribute to the production of flavor components and the antiseptic effect of the salt,and produce a high quality low-salt shrimp sauce.