防腐保鲜技术在南美白对虾深加工中的应用研究  

Studies on the Application of Preserving Technology in Intensive Processing Industry of Prawn(Litepenaeus Vannamei)

作　　者：刘青梅[1] 杨性民[1] 杨留明[1] 陈舜胜[2] 

机构地区：[1]浙江万里学院宁波市农产品加工重点实验室,宁波315101 [2]上海水产大学食品学院,上海200090

出　　处：《中国食品学报》2007年第6期97-101,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：宁波市2005年农业攻关项目(2005C100104)

摘　　要：采用L9(34)正交试验,研究了防腐保鲜技术在南美白对虾低温制品加工中的应用情况。试验结果表明:乳酸链球菌素(FB)是影响制品菌落总数的最显著因素,**FB=32.76>19.00;同时也是影响制品挥发性盐基氮的最显著因素,*FB=13.029>9.00;植酸(FD)是影响制品感官指标的最显著因素,**FD=39.66>19.00。经综合比较,较优的工艺组合为A3B3C3D3,即乳酸钠0.7%、乳酸链球菌素0.03%、异抗坏血酸钠2.0%、植酸0.1%。采用上述处理对南美白对虾的防腐保鲜效果较好。The application of preservation technology in processing of low temperature prawn was studied by adopting the L （34） orthogonal experiment. Results showed that Nisin was a most prominent affection factor for total colony count of product, ＊＊Fs=32.76 〉 19.00; besides it was also the most prominent affection facter for TVBN, Fs=13.029 〉 9.00; PA was the most prominent affection factor for Sensory quality, ＊＊Fo=39.66 〉 19.00. According to comprehensive consideration of result, A3B3C3D3 is a better technology combination, that is NaL 0.7%, Nisin 0.03%, VCNa 2.0%, PA 0.1%. Adopting this treatment, the better preservation effect was obtained.

关 键 词：防腐 保鲜 南美白对虾 低温制品 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]