• 作者： 鍾忠勇; 連壯林; 林雪幸
• 作者服務機構： 臺灣省立高雄海事專科學校
• 中文摘要： 肉質變敗與黑變為本省冰藏蝦漁船所面臨之問題，如何防止船上冰藏蝦發生肉質變敗與黑變，期能獲得更新鮮的原料以供冷凍加工，為本研究的主要目的。在實驗室內的冰藏結果發現「蝦仔標保鮮劑」（亞硫酸氫納 40％，明礬 40％，食鹽 20％的混合物與碎冰中含有 100 ppm有效氯的複合劑）具有良好的保鮮及防黑變的雙重效果，且經用本劑冰藏的蝦類，蝦肉中殘存的SO ，遠較依常法單獨使用亞硫酸納冰藏者低。經進一步船上試驗證實冰藏法對此保鮮劑之效果並無顯著影響，即3％濃度的蝦仔標保鮮劑冰法，撒佈法或浸漬一撒佈法對冰藏蝦之肉質變敗與黑變均有防止效果，經用本劑冰藏之蝦類冰藏至 17-20 天，尚可當作冷凍加工原料之用“
• 英文摘要： This paper reports effective methods ap-plicable to current small fishing vessels operatedin Taiwan to prevent decomposition and black-ening of shrimp during iced storage. Experimental results showed that the decom-position and blackening of shrimp can be con-trolled by the following methods：(1) Immersethe shrimp in a 0.5% solution of ASN [40%NaHSO , 40% K SO A1 (SO ) 24H O, 20%,NaCl] for 15 minutes, then mix the shrimp with3% of its weight of ASN powder, and pack itunder crushed ice containing 100 ppm activechlorine; (2) Scatter 3% ASN powder on theshrimp, and pack it under crushed ice containing100 ppm active chlorine; (3) Pack the shrimpdirectly under crushed ice containing 3% ASNand 100 ppm active chlorine. These methodsare effective in prolonging the storage life ofice-stored shrimp. The quality of the shrimptreated by these methods, after 17-20 days ofstorage, is still acceptable for freeze processing.
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