本文研究了不同冻藏状态，即玻璃态（T冻藏温度Tm′）：-18 ℃条件下冻藏6个月，对南美白对虾品质与微观结构的影响。结果表明-80 ℃（玻璃态）冻藏下南美白对虾的色差（△E值）、汁液流失率、挥发性盐基氮（TVB-N）含量、以及pH值最小，分别为5.33、4.80%、15.35 mg N/100 g以及7.22；硬度，弹性和咀嚼性、SPP含量和感官评分最高，分别为652.86%，65.76%和184.90、80.04 mg/g和7.40，显著优于部分冻结浓缩态以及橡胶态下冻藏的南美白对虾（p<0.05），并且-80 ℃冻藏下南美白对虾组织中的冰晶比其他条件尺寸较小、分布更均匀。而-60 ℃和-40 ℃仅在pH值无显著差异（p>0.05），-18 ℃下南美白对虾品质最差。随着冻藏时间延长，即使在玻璃态下虾的品质也仍在变化，但与其他状态相比，玻璃态下南美白对虾的品质下降最缓慢。本文表明，玻璃态冻藏能有效抑制南美白对虾冻藏过程中的品质劣变，较好地保持冷冻虾的品质。

To investigate the effects of three freezing state: glass state (T < Tg′, -80 ℃), partially frozen concentrated state (Tg′< T < Tm′, -60 ℃ and -40 ℃), rubber state (T>Tm′, -18 ℃), on the quality and microstructure of Penaeus vannamei meat, the microstructure, color, drip loss, total volatile base-Nitrogen (TVB-N), pH, texture, salt soluble proteins (SSP) and sensory score were detected during six months storage. The results showed that samples frozen at glassy state had the lowest values of color (5.33), drip loss (4.80%), total volatile base-Nitrogen (TVB-N) (15.35 mg N/100 g), pH (7.22); the highest values of hardness (652.86%), springiness (65.76%)and chewiness (184.90), salt soluble proteins (SSP) (80.04 mg/g) and sensory score (7.4). In addition, the microstructure of Penaeus vannamei meat at -80 ℃ was better than partial-freeze-concentrated and rubbery states. There was no significant difference in texture, drip loss and pH value (p>0.05), but color, SSP and sensory scores were found to have significant difference (p>0.05) between frozen at -40 ℃ and -60 ℃. Furthermore, the samples frozen at -60 ℃ was significantly better than those frozen at -40 ℃ (p<0.05), and the samples frozen at -18 ℃ (rubber state) had the worst quality. It indicated that glassy state storage can effectively inhibit the deterioration of the quality of Penaeus vannamei and improve the quality of Penaeus vannamei.

国家自然科学基金项目（31501546）