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首页> 外文期刊>Brazilian Journal of Food Technology >Quality of lobsters stored under different conditions of temperature and packaging
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Quality of lobsters stored under different conditions of temperature and packaging

机译：在不同温度和包装条件下储存的龙虾的质量

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Lobster is a marine species of great importance in many countries and the biochemical and microbiological changes that occur after capture determine its quality and shelf life. The objective of this work was to study the effect of the storage temperature (-30 oC, -80 oC and -150 oC), the type of packaging (low density polyethylene - LDPE with and without vacuum) and the storage time (0, 60, 120, 180, 240, 300 and 360 days) on the colour (luminosity, red and yellow intensity) and chemical characteristics (proteins and lipids) of the lobster. During storage the physical parameters of luminosity and red intensity increased, the yellow intensity decreased, the protein levels decreased and there was no significant difference in the lipid content. It was concluded that the freezing temperatures studied and both the presence and absence of vacuum in the polyethylene bags during storage were efficient in maintaining the physical and chemical characteristics of the lobster tails.
机译：龙虾是许多国家中非常重要的海洋物种，捕获后发生的生化和微生物变化决定了其质量和保质期。这项工作的目的是研究储存温度（-30 oC，-80 oC和-150 oC），包装类型（低密度聚乙烯-LDPE有真空和无真空）和储存时间（0， 60、120、180、240、300和360天）的颜色（发光度，红色和黄色强度）和龙虾的化学特性（蛋白质和脂质）。在储存过程中，光度和红色强度的物理参数增加，黄色强度降低，蛋白质水平降低，脂质含量无明显差异。结论是，研究的冷冻温度以及在储存过程中聚乙烯袋中真空的有无均有效地维持了龙虾尾巴的物理和化学特性。

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