摘 要本实验以可口革囊星虫感官评价、基本营养成分、化学指标、菌落总数作为新鲜度指标，研究在不同冻藏温度下星虫保鲜的效果。结果表明：-18℃、-33℃和-80℃冻藏 90d ， 星 虫 水 分 含 量 、 pH 、 菌 落 总 数 表 现 为 下 降 趋 势 ， 水 分 含 量 分 别 下 降4.76% 、 2.97% 、 1.58% ； pH 分 别 下 降 0.69 、 0.44 、 0.24 ； 菌 落 总 数 分 别 下 降0.1、0.49、0.91；星虫冻结损失率、挥发性盐基氮、组胺都有所上升，冻结损失率分别上升 28.20%、25.48%、23.58%；挥发性盐基氮分别上升 4.9mg/100g、3.78mg/100g、1.96mg/100g；组胺分别上升 3.51mg/100g、2.52mg/100g、1.99mg/100g，其他指标变化不明显。在-80℃冻藏下星虫的各项指标数据均低于-18℃和-33℃，表明冻藏温度越低星虫的保鲜效果越好。关键词：可口革囊星虫；低温冻藏；新鲜度AbstractIn this experiment, the sensory evaluation, basic nutrients, chemical indicators and the total number of colonies were used as the freshness indicators to study the effects of different freezing storage temperatures. The results showed that the moisture content, pH value and the total number of colonies decreased by 4.76%, 2.97% and 1.58%, pH value decreased by 0.69, 0.44 and 0.24, the total number of colonies decreased by 0.1, 0.49 and 0.91, the frozen loss rate, volatile base nitrogen and histamine increased by 28.20% and 25.4%, respectively 8%, 23.58%; volatile base nitrogen increased by 4.9mg/100g, 3.78mg/100g and 1.96mg/100g respectively; histamine increased by 3.51mg/100g, 2.52mg/100g and 1.99mg/100g respectively, and other indexes did not change significantly. The results showed that the lower the freezing temperature was, the better the preservation effect was.Key words: Phascolosoma esculenta ;Cryopreservation;Freshness目 录1 引 言 ................................................................ 1 1.1 可口革囊星虫简介 .....................................................
