海带多酚提取物对冷藏中国对虾品质的影响  

Effect of polyphenols extract from Laminaria japonica Aresch on the quality of refrigerated Chinese shrimp

作　　者：林娇芬[1] 苏秋芳[1] 蔡真珍[1] 张娴静[1] 陈洪彬 叶丽珠[1] LIN Jiao-fen;SU Qiu-fang;CAI Zhen-zhen;ZHANG Xian-jing;CHEN Hong-bin;YE Li-zhu(Department of Biotechnology,Xiamen Ocean Vocation College,Xiamen,Fujian 361000,China;College of Oceanology and Food Science,Quanzhou Normal University,Quanzhou,Fujian 362000,China)

机构地区：[1]厦门海洋职业技术学院生物技术系,福建厦门361000 [2]泉州师范学院海洋与食品学院,福建泉州363000

出　　处：《宁德师范学院学报（自然科学版）》2020年第1期63-69,共7页Journal of Ningde Normal University(Natural Science)

基　　金：福建省教育厅中青年教师教育科研项目(JZ180507).

摘　　要：研究海带多酚提取物对冷藏中国对虾品质变化的影响,以延长冷藏对虾的保鲜期.在预实验的基础上,用0.2%海带多酚提取物处理对虾120 min,置于(4±0.5)℃下贮藏,以去离子处理为对照;定期测定贮藏期间对虾的细菌总数(TVC)、pH值、挥发性盐基氮(TVB-N)、硫代巴比妥酸(TBA)、K值、感官和质构等指标的变化.结果表明:海带多酚提取物可以显著延缓冷藏过程中对虾TVC值、pH值、TVB-N值、TBA值和K值的上升,抑制对虾弹性的下降,降低腐败劣变的速度.与对照相比,0.2%海带多酚提取物处理可延长冷藏中国对虾保鲜期2 d.A study is made on the effect of polyphenols extract from Laminaria japonica Aresch on the quality of Chinese shrimp in the refrigerated storage so as to extend the shelf-ife.On the basis of the pre-experiment,the shrimp was treated with 0.2%polyphenols extract from Laminaria japonica Aresch for 120 min and stored at(4±0.5)℃,and treated with deionization as the control.The total viable counts(TVC),pH,total volatile base nitrogen(TVB-N),thiobartituric acid(TBA)values,K-value,sensory characteristics and texture parameters were determined periodically(0,2,3,4,5,6 day)between groups during the storage.The results indicated that the polyphenols extract from Laminaria japonica Aresch could significantly delay the increase of TVC value,pH value,TVB-N value,TBA value and K value in the shrimp during the refrigerated storage,inhibit the decline of the shrimp elasticity,and reduce the rate of corruption and deterioration.Compared with the control,the preservation period of Chinese shrimp treated with 0.2%polyphenols extract from Laminaria japonica Aresch can be prolonged by 2 days.

关 键 词：海带多酚提取物 冷藏 中国对虾 品质 

分 类 号：S983[农业科学—捕捞与储运]