不同生物保鲜剂对冷藏南美白对虾的保鲜效果  

Effects of natural preservatives on shrimp( Penaeus vannamei) during cold storage

作　　者：熊青[1] 谢晶[1] 高志立[1] 施建兵[1] 张利平[1] 钱韻芳[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品工业科技》2014年第1期270-274,共5页Science and Technology of Food Industry

基　　金："十二五"国家支撑计划项目(2013BAD19B06);上海市科委工程中心建设(11DZ2280300)

摘　　要：为提高冷藏南美白对虾的贮藏品质,分别采用0.05%溶菌酶、0.1%植酸、0.5%柠檬酸、0.15%抗坏血酸、0.5%L-半胱氨酸和1.5%壳聚糖保鲜对虾,通过感官评价、pH、细菌总数、挥发性盐基氮和多酚氧化酶相对酶活力的测定评价保鲜效果。研究结果表明,1.5%壳聚糖能有效减缓新鲜对虾感官品质的下降,并抑制微生物生长,0.5%柠檬酸对挥发性盐基氮抑制效果最好,并有较强的抑制多酚氧化酶作用,0.5%L-半胱氨酸能有效抑制多酚氧化酶和黑变,而0.05%溶菌酶、0.1%植酸和0.15%抗坏血酸对南美白对虾的品质改善不明显。Shrimps（ Penaeus vannamei） were preserved by 0.05% lysozyme, 0.1% phytic acid, 0.5% citric acid, 0.15% ascorbic acid,0.5% L-cysteine and 1.5% chitosan respectively to improve the quality of shrimps during cold storage. In order to evaluate the effect of these preservatives on quality changes of shrimps, sensory evaluation,pH,total bacteria count, total volatile basic nitrogen and relative activity of polyphenol oxidase were determined. Results showed that 1.5% chitosan was effective to retard the decline of sensory quality and inhibit the growth of microbes.0.5% citric acid showed stronger inhibition on total volatile basic nitrogen and activity of polyphenol oxidase.0.5% L-cysteine could restrain the activity of polyphenol oxidase and melanosis. However, 0.05% IVsozyme,0.1% phytic acid and 0.15% ascorbic acid seldom improved the quality of shrimps.

关 键 词：南美白对虾 生物保鲜剂 贮藏品质 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]