冷藏南美白對蝦調(diào)理食品的研制.pdf

1、江南大學碩士學位論文冷藏南美白對蝦調(diào)理食品的研制姓名：劉言寧申請學位級別：碩士專業(yè)：食品科學指導教師：楊瑞金20060601江南大學碩士論文AbstractFirst，mespoilagemicmo增a11ismsofprecooked、v_hitesⅫmp(P8門口e螂陽刪口棚們productswereinVestigatedbyisolation，purificationandident語cationThen，tlleresearc

2、hmainlyfocusedonhowtoestablishaseriesofpresen，atiVefactorS(hurdles)appropriately，andevaluate也ee行ectivenessoflowdosegammairradiationcombinedwi也compleXfreshkeepingreagentstopmducelongshelf_life(90d)readytoeatre銜geratedshri

3、mpproductsThemainspoilagemicroo唱aIlismsofprecookedprawnproductsstoredatthreedi舵renttemperatureswereinvestigatedTheresultsshowedmatthemainmicrobes掣owninprawnprodllctstoredat4℃wereGr鋤negatiVePeJ“如mD門∞，^療crocDcc“jc御^f伽，aIld

4、B日cfj，淞∥ffcDfo療jc搬；Themainmicrobesgm啪inmeprawnpmductstoredat1O℃wereB口c講“sc8彤螂atld三日cr06口cf盯z坩；Themainmicmbesgm、vIlinthepra啪productstoredat20℃werePPs“面珊D甩甜a11d肋cf，脅sce旭淞ThespecmcspoilageorgaIlism(SSO)existed試thepr疆wnprodu

5、ctstoredat4℃，10℃and20℃wasPes“dbmo玎黜，sf口p妙fococc螂J印—叩緲耙搬a11dS印馴Dcocc塒j卿，吵fc岫respectivelyAccordingtotheresultsobtainedaboVe，lysozyme，Nisin，Gly，EDTA，sodiumIacticacids，andpotassiurnsorbatewerechosenascomponentsofcomplex丘℃sh—

6、keepingreagentsTheresultSshowedmatthebestschemeis008％Nisin004％Lysozyme04％potassiulllsorbate2‰odi啪lacticacidsO05％EDTA1％GlyItcouldsi嘶矗caHnyreduce也ecoumsofmicmorganismsandextendtheshelfIifeofs11rimpfoodsComparedtocontrol，no

7、sigllificantdi艉rencesonorgallol印ticpar鋤eterswereobservedM記robial，physical，chernjcal，arIdsenSorycharactedsticsofready—t0一eatpeeledshrimpafterirradiatedatO，l，3，6，aIld9kGywereinvestigatedTheresultsshowedtllati玎adiationWasab

8、letoeliminateTPC(totalplatecouIltS)significantly，andmostp劬ogensWeresensitivetOlowdosegammai玎adiation曰口ccf，淞J“6ff凰wasmoreresistallttoirradiationImdiationcouldcausesomephysicalandchemicalchaIlges，suchaschangesofnu砸tivematt

9、ers，Volatilecompounds，coloraIldteXttlreofthes嘶ⅡIpSensorytestshowedt11atorgall01印ticpar砌eters(appearatlce，odoraIldtaste)ofmes枷ples塒血a11irradiationdoselowerman6kGywereacc印table0bviousirradiationo盡odorinshrirnpscouIdbefound

10、aRer9kGvirradiationIrradiationcouldincreasetllehardnessa11dche塒nessenhallceds培nificalltly，anddecreaset11espringinesssli曲tly1tisadVantageousforlongshelf1ifeshrimpproductsW1litellingofirmdiatedshrimpwaSobservedMeaIlwllile，

11、more丘eea11linoacidswerereleaSed，andlessVitaminAandEwerekeptafterirradiationSensorytestshowedthato唱anolepticparameterS(appearance，odor，taste，aJldoverallacceptance)of也esamples砸thanirradiationdoselawertharI6kGywereacceptabl