为了研制哈氏仿对虾虾干，同时探究其在贮藏过程中的品质变化，该研究在单因素试验的基础上，通过响应面法构建Box-Behnken多元回归模型，优化了对虾的干制工艺，分析了盐添加量、漂烫时间、干制温度和干制时间对虾干感官特性的影响，分别测定了虾干在25 ℃和37 ℃贮藏期间的外观、色泽、pH值、质构特性、挥发性盐基氮（Total Volatile Basic Nitrogen, TVB-N）含量和菌落总数。同时采用皮尔逊相关分析法对贮藏指标的相关性进行分析。结果表明，哈氏仿对虾最佳干制工艺为：盐添加量3%、漂烫时间3 min、干制温度57 ℃、干制时间14 h。随着贮藏时间增加，25 ℃和37 ℃贮藏温度下虾干感官品质逐渐下降，pH值先下降后上升，白度值（Whiteness, W）、硬度、咀嚼性和胶着性均呈下降趋势，TVB-N和菌落总数均呈显著上升趋势（P<0.05）。研究表明：37 ℃贮藏条件加速了虾干品质劣化，促进了虾干中腐败微生物的生长繁殖、蛋白质降解和脂肪氧化。皮尔逊相关分析推测虾干色泽和质构劣变可能与贮藏过程中虾干蛋白质降解和脂肪氧化有关。研究结果可为哈氏仿对虾精深加工提供理论参考。

To develop dried shrimp of Parapenaeopsis hardwickii and investigated their quality changes during storage, a study was conducted. Based on the single-factor experiments, Box-Behnken multiple regression model was constructed by response surface methodology to optimize the drying process of shrimp. The effects of salt concentration, blanching time, drying temperature, and drying time on the sensory characteristics of the dried shrimp were analyzed. Additionally, the appearance, color, pH value, texture characteristics, TVB-N content, and the total bacterial count of dried shrimp were measured during storage at 25 ℃ and 37 ℃. At the same time, Pearson correlation analysis was applied to evaluate the correlation of storage indicators. The results showed that the optimal drying process of P. hardwickii was as follows: salt addition with 3%, blanching time with 3 min, drying temperature with 57 ℃, and drying time with 14 h. As storage time increased, the sensory quality of the dried shrimp gradually declined at 25 ℃ and 37 ℃. The pH value initially decreased and then increased, while the W, hardness, chewiness, and gumminess exhibited a downward trend. TVB-N content and total bacterial count showed a significant upward trend (P<0.05). The study revealed that storaging at 37 ℃ accelerated the deterioration of dried shrimp quality, and promoted the growth and reproduction of spoilage microorganisms, protein degradation, and lipid oxidation. Pearson correlation analysis suggested that discoloration and texture deterioration of the dried shrimp might be associated with protein degradation and lipid oxidation during storage. These findings provide theoretical guidance for the deep processing of P. hardwickii.

国家重点研发计划项目（2021YFD2100504）；国家自然科学基金资助项目（32301972&U23A20263）；浙江省省属高校科研院所基本科研业务费（2024J003）