In order to improve storage stability and extend the shelf life of the Chinese shrimps, this experiment studied the effects of different gas ratios and temperatures on the storage stability of Chinese shrimps. The samples were packed with four different concentrations of N2, CO2 and air control group, and were stored at 25 ℃, 4 ℃ and -18 ℃, respectively. The total bacterial count, pH, total vdatile base nitrogen(TVB-N), thiobarbituric acid(TBA), color difference, sensory evaluation, flavor components (GC-MS) were detected. The results showed that under the cold storage (4 ℃) and freezing (-18 ℃) conditions, the change rate of TVB-N, TBA, pH and other indicators were obviously lower than that at room temperature (25 ℃) conditions, and the low temperature could effectively inhibit the color change and the formation of nitrogen-containing sulfur compounds. The lower the temperature, the better the storage effect. The modified atmosphere packaging could prolong the storage period of shrimps, control the metabolism of microorganisms, and protect shrimps’color during storage. The results showed that the storage stability of modified atmosphere packaging was the best when the storage temperature was -18 ℃ and the gas ratio was 70% N2 and 30% CO2.
ZHANG Jianyou
,
CHEN Lifan
,
ZHOU Guangcheng
,
CHEN Zhiming
,
WANG Zhen
,
LYU Fei
,
DING Yuting
. Effects of modified atmosphere packaging on storage stability of Chinese shrimps[J]. Food and Fermentation Industries, 2020
, 46(17)
: 212
-219
.
DOI: 10.13995/j.cnki.11-1802/ts.024235
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