紫菜复合保鲜剂对南美白对虾保鲜效果的初步研究  

Laver Extraction Compound Antiseptic Used in Pacific White Shrimps

作　　者：钱志刚[1] 江龙法[1] 芮立强 

机构地区：[1]淮海工学院海洋学院,江苏连云港222005

出　　处：《淮海工学院学报（自然科学版）》2012年第4期87-91,共5页Journal of Huaihai Institute of Technology:Natural Sciences Edition

基　　金：淮海工学院自然科学校内科研课题(2010005020)

摘　　要：以南美白对虾为研究对象,探讨紫菜提取液、壳聚糖、茶多酚、乳酸链球菌素(Nisin)对其保鲜效果的影响,通过感官评定和菌落总数分析,研制出复合保鲜剂。结果表明,利用由0.2g/L Ni-sin、0.1g/L茶多酚、10g/L紫菜提取液、15g/L壳聚糖配成的保鲜液处理过的样品在常温下保鲜时间从空白对照组的40h延长到72h,增加了80%。对新鲜虾在4℃环境下进行保鲜实验,虾的保鲜期达到10d,比空白组延迟6d。In order to resolve the problem of Pacific white shrimp spoilage, a compound biological preservative composed of chitosan, laver extraction, tea polyphenols and Nisin was developed. The formulation of the preservative was optimized using orthogonal array design. The optimal composition was 15 g/L ehitosan, 10 g/L laver extraction, 0. 1 g/L tea polyphenols and 0.2 g/L Nisin. When Pacific white shrimps were treated with this biological preservative, the shelf life was prolonged from 40 h to 72 h at room temperature and from 4 days to 10 davs at 4 ℃.

关 键 词：紫菜 复合保鲜剂 南美白对虾 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]