Study On Biochemical Changes & Quality Control During Acetes Chinensis Dry-Processing And Storage

Shrimp was dried in hot air or hot-air and microwave.The two drying methods were compared in the drying rate,TBARS value,muscle texture,protein denaturalization and microstructure of the product.Volatile compounds and biochemical changes in processing were studied. Different Biological preservatives and packages were studied to extend shelf life of dried shrimp.The results showed in following:1.Hot-air and microwave drying could reduce dring time,and the quality of dried shrimp was high.TBARS value of hot-air and microwave drying shrimp was high than that of hot-air drying.Muscle fiber of hot-air and microwave drying shrimp was compactly shrank than that of hot-air drying.The changes of muscle texture were like the changes of muscle microstructure.Protein was more denaturalized when the temperature is rising.2.The color of Acetes Chinensis changed obviously during accelerated storage,just like the results of sensory evaluation.The contents of TVB-N value,total viable counts and TBARS value increased obviously during storage.The results showed that total viable counts was 10⁶ cfu/g、TVB-N was 117.42±3.45mg/100g at the last day.The volatile compounds changed obviously,especially ketones and pyrazines.6,10,13-trimethyltetradecanol、1-penten-3-ol、1-octen-3-ol、tetradecanal、3-methyldecanoic acid and pyrazines played the main role to Acetes Chinensis during different storage.Arg and Gly playing the main role to volatile compounds changed obviously during different storage.3.Vacuum and modified atmosphere packages could inhibit TVB-N value and color change.Modified atmosphere packages could inhibit the growth of microbes and fat oxidation,especially high concentration of CO₂.4.Different Biological preservatives could inhibit TVB-N value and the growth of microbes,especially nisin.Biological preservatives could also inhibit fat oxidation.