本文针对我国水产品副产物加工技术落后的现状，在以中国对虾在加工过程中产生的副产物-碎虾肉为原材料，通过利用谷氨酰胺转氨酶（TG）及非肉蛋白等添加剂制得重组虾肉制品的基础之上，对其贮存期间品质（理化指标和感官指标）变化进行分析，确定了重组虾肉品质变化的关键因素-挥发性盐基氮（TVB-N），进而利用TVB-N变化速率常数与贮藏温度之间的Arrhenius方程以及TVB-N含量与贮藏时间之间的一级动力学方程建立了重组虾肉货架期预测模型，结果表明：贮藏温度越高，重组虾肉品质下降越快，货架寿命越短，并且由验证试验得到的货架寿命预测值与实际值的相对误差均在10%以内，可用于预测重组虾肉制品在贮藏过程中的品质变化情况和货架期，为碎虾肉的综合利用及新型虾肉制品开发、生产提供了理论依据。

The technology of processing by-products of aquatic products in China is currently lagging behind. To tackle this, we used by-products produced in the processing of Fenneropenaeus chinensis, chopped shrimp, as raw material, to produce restructured shrimp meat by using additives such as glutamine transaminase (TG) and non-meat proteins. Based on the analysis of its quality during storage (physical and chemical indexes and sensory index), we determined the key factor of the quality changes of the restructured shrimp: volatile base nitrogen (TVB-N). We further used the Arrhenius equation between TVB-N change rate constant and the storage temperature, and first-order dynamic equation between storage time and TVB-N content to establish a prediction model for the shelf life of restructured shrimp meat. The results showed that the higher the storage temperature, the faster the decrease in the quality of the recombinant shrimp and the shorter the shelf life, and the relative error was within 10% between the predicted value and the actual value of shelf life. The model can be used to predict the changes in the quality during storage and the shelf life of the restructured shrimp. This study provided a theoretical basis for the comprehensive utilization of chopped shrimp and the development and production of new prawn meat products.

国家公益性行业科研专项(201205031)；河北省科技支撑项目（12271008D；13273203D）