ε-聚赖氨酸、壳聚糖及植酸对南美白对虾的保鲜作用  

Preservation Effects of ε-Polylysine,Chitosan and Phytic Acid on Penaeus vannamei

作　　者：侯伟峰[1] 谢晶[1] 

机构地区：[1]上海海洋大学食品学院,上海水产品加工及贮藏工程技术研究中心,上海201306

出　　处：《食品科学》2012年第8期308-312,共5页Food Science

基　　金："十二五"国家科技支撑计划项目(2011BAD24B02);上海市科委工程中心建设项目(11DZ2280300);上海市教委重点学科资助项目(T1102)

摘　　要：为延长南美白对虾的货架期,选取ε-聚赖氨酸、壳聚糖及植酸对南美白对虾进行处理,并对各组虾体感官、pH值、挥发性盐基氮、菌落总数和三甲胺指标的测定。结果表明:在(4±1)℃的贮藏环境下,与不添加保鲜剂组相比,ε-聚赖氨酸、壳聚糖及植酸平均能明显延长南美白对虾货架期2～4d。质量分数0.08%的植酸溶液能够较好地保持虾体的感官品质,而ε-聚赖氨酸在减缓虾体菌落总数和三甲胺含量方面具有较好的效果。In order to understand their preservation effects of Penaeus vannamei,sensory characteristics,pH,total volatile basic nitrogen（TVB-N）,total bacteria count（TBC） and trimethylamine（TMA） were measured on Penaeus vannamei treated with ε-polylysine,chitosan or phytic acid during cold storage at（4 ± 1） ℃.The results showed that the shelf life of Penaeus vannamei was prolonged averagely by 2-4 d due to treatment withε-polylysine,chitosan or phytic acid compared with control samples.The sensory quality could be maintained well due to treatment with 0.08% phytic acid solution.However,ε-polylysine was more effective in reducing the TBC and TMA of Penaeus vannamei.

关 键 词：南美白对虾 生物保鲜剂 保鲜 货架期 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]