Quality changes and shelf-life of low-salt shrimp sauce during storage at different temperatures

Quality changes and shelf-life of low-salt shrimp sauce stored at the temperatures of 20℃,25℃,30℃ and 35℃ were discussed.On the basis of determination of the changes of total bacterial count,Vibrio parahaemolyticus and TVB-N,and evaluation of sensory quality,shelf-life of the products stored at different temperatures was predicted and indicators for end points of shelf-life were analyzed.The results showed that the shelf-lifes were 100d,100d,80d and 60d respectively for stored at 20℃,25℃,30℃ and 35℃.The total bacterial counts were 3.8×104cfu/g,3.9×104cfu/g,4.1×104cfu/g and 4.2×104cfu/g,the TVB-N values were 134.6mg/100g,146.8mg/100g,148.7mg/100g and 153.6mg/100g,respectively.V.parahaemolyticus was not detected.Changes of sensory quality at four temperatures were due to microorganism and chemical change,which were consistent with the change trends of the total bacterial count and the TVB-N.