焦亚硫酸钠对凡纳滨对虾的保鲜效果研究  

Study on the Preservation Effect of Sodium Pyrosulfite on Litopenaeus Vannamei

作　　者：黄安妮 马海霞[2] 李浩权 杨贤庆[2] 管金梦 邓建朝[2] Huang Anni;Ma Haixia;Li Haoquan;Yang Xianqing;Guan Jinmeng;Deng Jianchao(Key Lab of Aquatic Product Processing,Ministry of Agriculture and Rural Affairs of the People's Republic of China,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Guangzhou 510300,China;College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Guangdong Hongke Agricultural Machinery R&D Co.,Ltd.,Guangzhou 510555,China)

机构地区：[1]中国水产科学研究院/农业农村部水产品加工重点实验室,广东广州510300 [2]上海海洋大学食品学院,上海201306 [3]广东弘科农业机械研究开发有限公司,广东广州510555

出　　处：《现代农业装备》2023年第1期64-70,共7页Modern Agricultural Equipment

基　　金：国家重点研发计划项目(2019YFD0901804);广东省现代农业产业技术体系创新团队建设专项(2022KJ151)。

摘　　要：采用焦亚硫酸钠对凡纳滨对虾进行冰藏保鲜研究。试验结果表明,凡纳滨对虾经不同浓度焦亚硫酸钠溶液浸泡处理后,其体内SO_(2)残留量随浸泡时间的延长呈现不同的变化趋势。在浸泡时间相同的情况下,凡纳滨对虾体内SO2残留量随着Na_(2)S_(2)O_(5)浓度的增加而增加。在冰藏保鲜过程中,随着保鲜时间的延长,3组Na_(2)S_(2)O_(5)溶液处理组对虾体内SO_(2)残留量逐渐减少,且保鲜效果均优于空白对照组。其中10 g/L Na2S2O5处理可使凡纳滨对虾在冰藏10 d后具有最佳保鲜效果,该组测得的挥发性盐基氮(TVB-N)、质构、菌落总数、外观变化等指标结果都优于30 g/L和50 g/L Na2S2O5处理组。Taking Litopenaeus Vannamei as the research object,to explore the changes of sulfur dioxide(SO_(2))residue in Litopenaeus Vannamei after treatment with different concentrations and different soaking times of sodium pyrosulfite(Na_(2)S_(2)O_(5))solution.According to the change rule of SO_(2)residue in shrimp,Na2S2O5solution with concentrations of 10、30、50 g/L was selected to be soaked for 3 min as the experimental group,and soaked in ultrapure water for 3 min as the blank control group,combined with ice storage(-1~1℃)stored for 10 d,the fresh-keeping effect of different concentrations of sodium metabisulfite on Litopenaeus Vannamei were compared.The results showed that:after soaking in different concentrations of solution,the change trend of SO_(2)residue was different with the prolongation of soaking times;and under the same soaking time,the SO_(2)residue in shrimps increased with the increase of Na_(2)S_(2)O_(5)concentration.During the fresh-keeping storage at ice storage,the SO_(2)residue in shrimps of the three groups of Na_(2)S_(2)O_(5)solution treatment groups gradually decreased,and the fresh-keeping effect was better than that of the blank control group.Among them,10 g/L Na_(2)S_(2)O_(5)treatment can make the best fresh-keeping effect of Litopenaeus Vannamei after 10 d storage at ice storage.The measured results of total volatile base nitrogen(TVB-N),texture,total number of colonies,and appearance changes in this group were better than those in the 30 g/L and 50 g/L Na2S2O5treatment groups.

关 键 词：凡纳滨对虾 焦亚硫酸钠 冰藏 保鲜 

分 类 号：S983[农业科学—捕捞与储运]