复合保鲜剂对冻藏虾夷扇贝品质的影响  

Effects of composite biological preservatives with antifreeze proteins( AFPs) and chitin on preservation of yesso scallop Patinopecten yessoensis

作　　者：佟长青[1] 马慧慧[1] 李富岭 张临新 田思进 李伟[1] 

机构地区：[1]大连海洋大学食品科学与工程学院,辽宁大连116023 [2]大连博缘科技有限公司,辽宁大连116020

出　　处：《大连海洋大学学报》2015年第3期314-318,共5页Journal of Dalian Ocean University

基　　金：海洋局公益性行业科研专项(201205022-7)

摘　　要：为研究复合保鲜剂对冻藏虾夷扇贝Patinopecten yessoensis品质的影响,以感官评定、挥发性氨基态氮(TVB-N)、细菌总数(TVC)、p H、硬度、弹性、内聚性、耐咀性、SH基和可溶性蛋白质含量为评定指标,进行了由10%氯化钠、3%乙醇、2%甲壳素、5%甘油、3%蔗糖与10%抗冻蛋白AFPs组成的复合保鲜剂对虾夷扇贝冷冻贮藏(-20℃±2℃)过程中品质变化的影响试验。结果表明:复合保鲜剂能有效地抑制TVB-N值的上升速度和硬度、感官评价值的降低速度,但对TVC、p H、弹性、内聚性、耐咀性、SH基总量和可溶性蛋白质几乎无影响。研究表明,经此复合保鲜剂处理后,冻藏虾夷扇贝的品质明显改善,贮藏货架期可得到适当延长。The effects of composite biological preservative containing 10% NaCl, 3% ethanol, 2% chitin, 5%glycerol, 3% sucrose and 10% antifreeze proteins （ AFPs） on storage quality of yesso scallop, Patinopecten yessoensis, were investigated by sensory evaluation, total volatile base nitrogen （ TVB-N ） , total bacterial count （ TVC） , pH, hardness, springiness, cohesiveness, chewiness, SH- count and soluble proteins during storage in （-20±2）℃. Results showed that the biological preservative led to inhibit effectively increase in TVB-N level and decline of sensory evaluation and hardness, but almost did not affect the change in TVC, pH, springiness, cohesiveness chewiness, SH- count and soluble protein level. It is concluded that the storage quality is improved and shelf life is prolonged in the scallop treated with the biological preservative.

关 键 词：虾夷扇贝 抗冻蛋白 复合保鲜剂 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]