摘要
南美白对虾营养丰富,但冷藏期间容易腐败变质,为保持对虾品质和延长货架期,采用质量分数0.4%蓝莓叶多酚和1%壳聚糖的复配液对南美白对虾进行浸泡处理,以未处理的对虾作为对照,分别测定感官指标、微生物指标和理化指标（质构、硫代巴比妥酸值、挥发性盐基氮值、pH值等）,用以评价蓝莓叶多酚复合保鲜剂对冷藏南美白对虾的保鲜效果。结果表明：4℃冷藏条件下,蓝莓叶多酚复合生物保鲜剂能有效控制冷藏南美白对虾的感官品质,抑制微生物生长,减缓脂肪氧化,延长对虾的货架期,较对照组南美白对虾货架期延长3～4 d。
Penaeus vannamei is nutritious but easy to spoil during refrigerated storage. In order to maintain its quality and extending its shelf,treatment with 0. 4% blueberry leaves polyphenol and 1% chitosan applied and compared with the control. Sensory attributes,microbiological and physicochemical（ TPA、TBA、TVB-N、pH value） were periodically assessed. The results showed that polyphenols from blueberry leaves combination with chitosan could more effectively maintain the quality,appearance and odor of the pacific white shrimps,inhibit the growth of microorganisms,slow the process of fat oxidation and extend the shelf by 3 ～ 4 days compared with the control group during refrigerated storage.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2016年第2期197-202,共6页
Food and Fermentation Industries
基金
国家自然基金项目(31201308)
关键词
南美白对虾
贮藏品质
蓝莓叶多酚
壳聚糖
冷藏
Penaeus vannamei
storage quality
polyphenols from blueberry leaves
chitosan
refrigerated storage
