Effects of Different Temperatures on Polyphenoloxidase Activity,Microbiological Index and Freshness of Metapenaeus ensis

Abstract

Abstract: The polyphenoloxidase (PPO) activity,microbiological index and sensory index of Metapenaeus ensis under different storage temperatures were measured and compared. The results showed that the PPO activity of Metapenaeus ensis increases with storage time,and it at 4 ℃ is lower than at room temperature in the same storage period. The total bacterial count and psychrotrophic bacteria count increase gradually with the storage time extending,but the ratio of psychrotrophic bacteria count to total bacterial count is various under different temperatures,and the changes in the numbers of coliform bacteria have significant difference. Microbiological index and sensory index of Metapenaeus ensis measure up to hygienic standard for sea shrimp when the PPO activity of Metapenaeus ensis is less than or equal to 60 U.

Key words: polyphenoloxidase (PPO), microbial index, sensory index, freshness

CHEN Qing-Sen, YAN Ya-Li, YANG Xiao-Qing, MA Ying. Effects of Different Temperatures on Polyphenoloxidase Activity,Microbiological Index and Freshness of Metapenaeus ensis[J]. FOOD SCIENCE, 2008, 29(10): 622-624.

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Effects of Different Temperatures on Polyphenoloxidase Activity,Microbiological Index and Freshness of Metapenaeus ensis

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