《食品工业》2023年第44卷第2期146研究探讨复合保鲜剂对虾皮贮存品质的影响及其常温保质期的预测刘芳，郑昇阳*1.宁德师范学院生命科学学院（宁德352100）；2.国家海洋局海西海洋特色生物种质资源及生物制品开发公共服务平台（宁德352100）；3.闽东水产品精深加工福建省高校工程研究中心（宁德352100）摘要试验探讨添加复合保鲜剂对虾皮贮存品质的影响。以虾皮的感官评价、pH、色泽、菌落总数、挥发性盐基氮(totalvolatilebasicnitrogen,TVB-N)为指标,对添加复合保鲜剂的虾皮在37℃和47℃下贮存时的品质变化进行研究。结果表明,相比于未添加保鲜剂的虾皮,该复合保鲜剂能在一定程度上抑制虾皮的腐败变质,延长虾皮的贮存时间。运用加速破坏性试验(acceleratedshelf-lifetesting,ALST)中的双试验温度法预测添加复合保鲜剂的虾皮在25℃下的保质期为14d,实测值为13.33±0.58d。关键词虾皮;保鲜剂;品质;保质期EffectofCompoundAdditivesonStorageQualityofDriedSmallShrimpandPredictionofShelfLifeatRoomTemperatureLIUFang,ZHENGShengyang*1.CollegeofLifeScience,NingdeNormalUniversity(Ningde352100);2.StateOceanicAdministrationHercynianSpecialBiologicalGermplasmResourcesandBiologicalProductDevelopmentPublicServicePlatform(Ningde352100);3.FujianHigherEducationCenterforLocalBiologicalResourcesinNingde(Ningde352100)AbstractTheeffectofaddingcompoundpreservativeonthestoragequalityofdriedsmallshrimpwasdiscussed.Takingthesensoryevaluation,pH,color,totalbacterialcountandtotalvolatilebasicnitrogen(TVB-N)ofdriedsmallshrimpasindicators,thequalitychangesofdriedsmallshrimpwithcompoundpreservativeat37℃and47℃werestudied.Theresultsshowedthatcomparedwiththedriedsmallshrimpwithoutpreservative,thecompoundpreservativecouldinhibitthedeteriorationofdriedsmallshrimptoacertainextentandprolongthestoragetime.Usingthedouble-testtemperaturemethodintheacceleratedshelflifetest(ALST),itwaspredictedthattheshelflifeofthedriedsmallshrimpaddedwithcompoundpreservativeat25℃was14d,andthemeasuredvaluewas13.33±0.58d.Keywordsdriedsmallshrimp;preservative;storagequality;shelflife*通信作者；基金项目：延长虾皮常温保质期技术研究（2020HX28）虾皮是以中国毛虾（Aceteschinensis）、日本毛虾（Ac...
