竹叶抗氧化物对凡纳滨对虾保鲜效果的影响  

Effect of Antioxidant of Bamboo Leaves on Freshness of Litopenaeus Vannamei

作　　者：林媛[1] 赵云峰[2] 陈艺晖[3] 

机构地区：[1]福建农林大学金山学院,福建福州350002 [2]盐城工学院科技产业处,江苏盐城224051 [3]福建农林大学食品科学学院,福建福州350002

出　　处：《盐城工学院学报（自然科学版）》2016年第3期74-78,共5页Journal of Yancheng Institute of Technology:Natural Science Edition

基　　金：福建省中青年教师教育科研项目(JB12284);福建农林大学高水平大学建设项目(612014042)

摘　　要：研究不同浓度竹叶抗氧化物(Antioxidant of Bamboo Leaves,AOB)对凡纳滨对虾(Litopenaeus vannamei)保鲜效果的影响。分别用4℃的蒸馏水(对照组)、0.05%、0.10%和0.15%的AOB浸渍处理凡纳滨对虾10 min,取出沥干后包装,贮藏于(4±1)℃的恒温库中,每天对其感官品质进行评价并测定挥发性盐基氮、p H值和菌落总数的变化情况。结果表明,在(4±1)℃的冷藏条件下,AOB能延缓对虾挥发性盐基氮、p H值及菌落总数的上升,有效延迟了对虾的腐败变质,其中0.10%AOB溶液的处理效果最好。The effects of different concentrations of Antioxidant of Bamboo Leaves （AOB） on freshness of Litopenaeus vannameiwere investigated. Litopenaeus vannamei were treated with distilled water （Control） ,0.05% ,0.10% and 0.15% AOB at 4 Cfor 10 min respectively, and then stored at （4±1）℃ after drain off. The sensory evaluation, total volatile basic nitrogen （TVB-N）, total bacterial count and pH value were measured every day during the storage. The results showed that under the storagecondition of （4±1）℃, AOB could inhibit the increase of the TVB-N, pH value and total bacterial count, delay the corruption ofLitopenaeus vannamei. Among those concentrations, 0. 10% AOB displayed the best freshness effect.

关 键 词：凡纳滨对虾 竹叶抗氧化物 保鲜效果 冷藏 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]