流化冰结合防黑剂、抑菌剂对南美白对虾的保鲜效果  

Quality Preservation of Fresh Shrimp(Litopenaeus vannamei) by Employment of Slurry Ice in Combination with Bacteriostatic Agent and Melanosis Inhibitor

作　　者：冯家敏 张宾[1] 蒋林珍 王强[1] 邓尚贵[1] 王露露[1] 

机构地区：[1]浙江海洋学院浙江省海产品健康危害因素关键技术研究重点实验室,浙江舟山316022 [2]舟山市食品药品检验检测研究院,浙江舟山316021

出　　处：《食品科学》2016年第2期244-249,共6页Food Science

基　　金：国家国际科技合作项目(2012DFA30600);国家自然科学基金青年科学基金项目(31201452)

摘　　要：为探索南美白对虾的鲜度保持和黑变现象抑制方法,采用流化冰结合防黑变剂(4-己基间苯二酚(4-hexylresorcinol,4-HR)、植酸钠)、抑菌剂(稳定态二氧化氯,ClO_2)处理方式,检测贮藏过程中南美白对虾感官、挥发性盐基氮(total volatile basic nitrogen,TVB-N)值、菌落总数、质构及多酚氧化酶(PPO)活性变化情况。结果表明,贮藏12 d后,流化冰保鲜对虾头部褐变较严重、肌肉尚有弹性;流化冰结合4-HR或植酸钠、ClO_2保鲜对虾,头部仅轻微褐变,肌肉紧密有弹性,感官品质明显优于单纯流化冰组;其中以流化冰结合0.030 g/L4-HR、0.05 g/L ClO_2保鲜对虾的感官品质(L*、b*值)保持作用最佳。贮藏16 d后,流化冰保鲜对虾TVB-N值、菌落总数、弹性、咀嚼性和PPO活性,依次为9.43 mg/100 g、6.21(lg(CFU/g))、0.56 mm、7.43 m J和10.83 U/g;流化冰结合0.030 g/L 4-HR、0.05 g/L ClO_2保鲜对虾,以上各指标分别为15.87 mg/100 g、4.90(lg(CFU/g))、0.80 mm、8.55 m J和7.67 U/g,该处理保鲜效果显著优于单纯流化冰组(P<0.05)。研究表明,流化冰结合4-HR、ClO_2处理,可满足南美白对虾捕后保鲜、远途运输及市场销售要求。The aim of this work was to evaluate the anti-melanosis and preservative effect of slurry ice in combination with 4-hexylresorcinol（4-HR）（or sodium phytate） and stable-state chlorine dioxide（ClO_2） on fresh shrimp（Litopenaeus vannamei）. The evaluations of sensory quality, total volatile basic nitrogen（TVB-N）, total bacterial count, texture profile and polyphenol oxidase（PPO） activity were done on the treated shrimps during subsequent chilling storage. The results indicated that the shrimps treated by slurry ice alone were tarnishes, thought the muscle was still soft and springy after 12 days of chilling storage. However, the samples treated by combination of slurry ice with 4-HR（or sodium phytate） and ClO_2 showed clear shells and tentacle; the muscle was still elastic and the sensory quality was significantly better than that of those solely treated by slurry ice. The combined treatment with slurry ice, 0.030 g/L 4-HR and 0.05 g/L ClO_2 showed the optimal preservative effect on L＊ and b＊ values in shrimps during the storage period. After 16 days of storage, the values of TVB-N, total bacterial count, elasticity, chewiness, and PPO activity of shrimps treated by slurry ice alone were 9.43 mg/100 g, 6.21（lg（CFU/g））, 0.56 mm, 7.43 m J, and 10.83 U/g, respectively, compared with the corresponding values of 15.87 mg/100 g, 4.90（lg（CFU/g））, 0.80 mm, 8.55 m J, and 7.67 U/g in those treated by combination of slurry ice with 4-HR and ClO_2, which showed the combined treatment has significantly better preservative effect on shrimps（P 0.05）. Overall, the combination treatment is suitable for ocean shipping and long-distance transport of chilled shrimp, as well as for storing fresh shrimp in supermarkets.

关 键 词：流化冰 4-己基间苯二酚 植酸钠 稳定态二氧化氯(ClO_2) 南美白对虾 保鲜效果 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]