复合生物保鲜剂在南美白对虾防黑变中的应用

为解决南美白对虾易腐易黑变问题,延长其货架期,通过响应面优化方法,利用植酸、壳聚糖和ε-聚赖氨酸进行复配。结果表明,该复配保鲜剂最佳配比为植酸0.07%;壳聚糖1.5%;ε-聚赖氨酸0.1%（质量分数）。利用该保鲜剂处理南美白对虾,在（4±1）℃条件下,通过对虾体进行感官、pH值、挥发性盐基氮（total volatile base nitrogen,TVB-N）、菌落总数和三甲胺（trimethylamine,TMA）指标的测定,表明了复合保鲜剂能够有效地保持南美白对虾的品质,使南美白对虾在（4±1）℃的货架期由原来的3～4d延长至7～8d,细菌总数在第10天才达到5.7lg（CFU/g）,...

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Bibliographic Details
Published in农业工程学报 Vol. 28; no. 5; pp. 267 - 272
Main Author 谢晶 侯伟峰 朱军伟 林永艳 罗爱琼 唐义宝
Format Journal Article
LanguageChinese
Published 上海海洋大学食品学院,上海水产品加工及贮藏工程技术研究中心,上海201306 2012
Subjects
优化
保鲜剂
农产品
南美白对虾
防黑变
农产品
保鲜剂
防黑变
优化
南美白对虾
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ISSN1002-6819
DOI10.3969/j.issn.1002-6819.2012.05.044

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Summary:为解决南美白对虾易腐易黑变问题,延长其货架期,通过响应面优化方法,利用植酸、壳聚糖和ε-聚赖氨酸进行复配。结果表明,该复配保鲜剂最佳配比为植酸0.07%;壳聚糖1.5%;ε-聚赖氨酸0.1%（质量分数）。利用该保鲜剂处理南美白对虾,在（4±1）℃条件下,通过对虾体进行感官、pH值、挥发性盐基氮（total volatile base nitrogen,TVB-N）、菌落总数和三甲胺（trimethylamine,TMA）指标的测定,表明了复合保鲜剂能够有效地保持南美白对虾的品质,使南美白对虾在（4±1）℃的货架期由原来的3～4d延长至7～8d,细菌总数在第10天才达到5.7lg（CFU/g）,为生物保鲜剂的优化及南美白对虾保鲜技术的推广提供一定的技术支持。
Bibliography:11-2047/S
Xie Jing,Hou Weifeng,Zhu Junwei,Lin Yongyan,Luo Aiqiong,Tang Yibao（College of Food Science and Technology,Shanghai Ocean University,Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center,Shanghai 201306,China）
In order to keep Penaeus Vanmamei fresh,restrain melanosis and extend its shelf-life,response surface method（RSM） was used in the experiments to get a complex preservative combined with phytic acid,chitosan and ε-polylysine.Results showed that the best combination of the complex preservative was that of phytic acid 0.07%,chitosan 1.5% and ε-polylysine 0.1%.By treatment with the combined preservative,the sensory evaluation,pH value,total volatile basic nitrogen（TVB-N）,total bacteria count（TBC） and trimethylamine（TMA） of Penaeus vannamei were determined under the storage of（4±1）℃ to evaluate the quality of samples.It was found that the combined preservative could keep a better sensory quality,and the shelf-life under the storage of（4±1）℃ was prolonged from 3-4 to 7
ISSN:1002-6819
DOI:10.3969/j.issn.1002-6819.2012.05.044