微波烤虾保藏技术研究
作 者：
杨性民
;刘青梅
;杨祚胜
;徐喜园
;谢嘉仕
单 位：
浙江万里学院生命科学系;宁波佳味水产公司
关键词：
微波烤虾;保藏
摘 要：
试验研究了不同杀菌方式及贮藏时间对微波烤虾品质的影响。结果表明,2kGy辐照和常压杀菌只能有限地降低腐败微生物数量,长期保存还必须结合冷藏。6、8kGy辐照杀菌能有效降低微波烤虾腐败微生物含量,达到商业无菌,但在常温保存6个月后,甘氨酸明显降低,造成虾肉鲜味不足。
译 名：
微波烤虾保藏技术研究
关键词：
microwave -cooked penaeus orientalis;preservation
摘 要：
The quality chang es of penaeus orientalis with microwave radiation using different sterilizing methods and stored for different periods were studied.The result show that:2kGy nuclear radiation and normal pressure could only reduce the number of putrid microorg anisms to some extent,but the seafood could not be stored for a long time except when they were frozen.6kGy and8kGy nuclear radiation could cut down the number of putrid microorg anisms so effectively as to reach the standard of ″g erms free″in the business circle.Althoug h penaeus orientalis sterilized throug h microwave could be kept and stored for six months under normal temperature,ATP and GLY in them has been decomposed,the delicious taste is obviously weakened.
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辐照技术在微波烤虾保藏中的应用 [杨性民, 刘青梅, 杨祚胜, 徐喜园, 谢嘉仕] 农业工程学报 2003,19 (4) 220-222
