环境湿度对干贝贮藏品质的影响

Effects of Relative Humidity on the Quality of Dried Scallop during Storage

DOI：10.3969/j.issn.1673-1689.2017.02.014

中文关键词: 干贝 品质 贮藏 相对湿度

英文关键词: dried scallop,quality,storage,relative humidity

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中文摘要:

通过测定干贝在贮藏过程中一系列理化指标的变化，研究了4 ℃下贮藏时环境相对湿度对干贝品质的影响。考察的指标包括干贝的pH、色泽、挥发性盐基总氮（TVB-N）、过氧化值（POV）和硫代巴比妥酸值（TBARS）等。研究结果表明，在较低相对湿度（RH 23%和43%）下贮藏的干贝，TVB-N值、POV值和TBARS值未发生明显变化。而在较高相对湿度（RH 65%和84%）下贮藏的干贝，TVB-N值、POV值和TBARS值均显著增加，导致品质下降。干贝适宜在较低的环境相对湿度下贮藏。

英文摘要:

A series of physical and chemical indexes of dried scallop were studied to investigate the effect of relative humidity（RH） on the quality of dried scallops during storage within 90 days at 4 ℃，including water activity（aw），pH，color change，total volatile basic nitrogen（TVB-N），peroxide value （POV） ，thiobarbituric acid reactive substances（TBARS） and microstructure of the product. The total TVB-N value，POV value，TBARS value of dried scallop stored in a lower relative humidity（RH23% and RH43%） showed insignificant changes during storage，while significantly increased when stored at higher relative humidity（RH65% and RH84%）. A lower relative humidity was thus recommended for the storage of dried scallop.

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