Effect of BHA on the quality of dried product of Acetes Chinensis during accelerated oxidation process

The effect of different levels of antioxidant BHA on sensory characteristics, pH, amino-N, TBA level and total number of bacteria of dried Acetes Chinensis were evaluated.Results showed that amino-N level, TBA value and total bacteria number of dried small shrimp were significantly (p<0.05) increased after stored at 37℃ for 12d.0.01%, 0.015% and 0.03% BHA inhibited microbial proliferation, lipid oxidation and protein hydrolysis, and significantly (p<0.05) improved the quality of dried Acetes Chinensis, through inhibiting color change and odor generation.Overall, for the best control of the deterioration of shrimp quality caused by fat oxidation and microbial growth, a concentration of 0.015% BHA was proposed.