虾类保藏过程中酚氧化酶酶促黑变作用机理及其抑制方法的研究进展  

Research progress in melanosis mechanism of shrimp products induced by phenoloxiade and the use of anti-melanosis techniques during preservation

作　　者：钱韻芳[1] 谢晶[1] 吴文惠[1] 

机构地区：[1]上海水产品加工与保藏工程中心,上海海洋大学食品学院,上海201306

出　　处：《食品工业科技》2012年第22期400-405,共6页Science and Technology of Food Industry

基　　金："十二五"国家支撑计划项目(2012BAD29B06);教育部高等学校博士学科点专项科研基金(20113104110005);上海市科委工程中心建设(11DZ2280300)

摘　　要：在虾类贮藏过程中,虾体的黑变严重影响了虾的感官品质,酚氧化酶是催化酪氨酸等色原物质转化为黑色素造成虾体黑变的主要因素。文章综述了国内外酚氧化酶的形成机制研究现状,重点叙述了虾类中酚氧化酶的特性及抑制虾类黑变方法的研究进展,为虾类贮藏保鲜技术的研发与改进提供参考。Melanosis in shrimp reduces the customers＇ acceptability drastically,leading to the decreasing of market values and considerable financial loss,which is triggered by a kind of enzymes called phenoloxidase.Phenoloxidase oxidizes tyrosine to quinine leading to black high molecular weight pigment.Studies on the mechanisms of phenoloxidase activation system and phenoloxidase inhibitory methods domestically and abroad were reviewed,in order to provide information for further study and development in shrimp preservation techniques.

关 键 词：虾 黑变 酚氧化酶 机理 防黑变方法 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]