Study on shelf-life and characteristic indexes of abalone during low-temperature storage
To investigate the quality changes and shelf-life of abalone under different storage temperature and to determine the key characteristic indexes for sensory evaluation of shelf-life judgment,this study developed a detailed sensory evaluation scoring system for low-temperature storage of abalone.The characteristics of quality changes and characteristic indexes were obtained by using sensory evalua-tion,physicochemical[pH,total volatile basic nitrogen(TVB-N),trimethylamine(TMA),K value,textural and color characteristics],and microbiological indexes with principal component analysis and correlation analysis.Results showed that the sensory scores,textural characteristics,and brightness gradually decreased,while the total viable counts,TVB-N,TMA,and K values gradually increased in ab-alone during both two storage temperatures.Additionally,on the 6th day of refrigerated abalone at 4 ℃,the sensory scores reached the sensory rejection point and TVB-N exceeded limiting value.Meanwhile,on the 28th day of frozen abalone at-20℃,the sensory scores reached the sensory rejection point,TVB-N exceeded the limit.Moreover,sensory scores,total viable counts,TVB-N,TMA,and K value were selected as characteristic indexes in judging the shelf-life of refrigerated(4 ℃)abalone through principal component analysis and correlation analysis.Meanwhile,sensory scores,total viable counts,TVB-N,and K value were selected as characteristic indexes in jud-ging the shelf-life of frozen(-20 ℃)abalone.Above all,the shelf-life of refrigerated abalone at 4 ℃ was determined to be 6 days,and that of frozen abalone at-20℃was 28 days,respectively.In summary,this study constructed a detailed sensory evaluation table and shelf-life determination rules for low-temperature storage of abalone,providing a reference for the determination of shelf-life for similar a-quatic products during low-temperature storage.
万方数据
维普
