中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 冰温技术结合保鲜剂对南美白对虾品质的影响 食品科学 2010,31 (14) 280-284
Position: Home > Articles > Effects of Super-chilling Combined with Preservatives on Chemical, Biochemical and Sensory Properties of Pacific White Shrimp FOOD SCIENCE 2010,31 (14) 280-284

冰温技术结合保鲜剂对南美白对虾品质的影响

作  者：
凌萍华;谢晶
单  位：
上海海洋大学食品学院
关键词：
南美白对虾;冰温;保鲜剂;黑变
摘  要：
研究冰温技术结合4-己基间苯二酚(4-hexylresorcinol,4-HR)等保鲜剂对延缓虾类黑变和保持品质方面的效果。通过正交试验确定保鲜剂的配方(M),以冻结试验确定冰温贮藏温度,测定贮藏设备的温控范围,通过评定南美白对虾的黑变感官得分,测定多酚氧化酶(PPO)活力、挥发性盐基氮(TVB-N)、pH值和菌落总数(TBC)等鲜度指标评价保鲜效果差异。结果表明:南美白对虾的冰温带为-2.2～0℃,贮藏设备温度波动满足冰温技术要求,M保鲜剂配方为0.01%4-己基间苯二酚+1.5%柠檬酸+1%抗坏血酸,冰温能显著减缓TVB-N值、pH值和TBC值增加速度,M配方保鲜剂能有效抑制虾的多酚氧化酶活性和黑变,冰温技术结合M配方保鲜剂保藏南美白对虾能互补二者优缺点,能显著减低黑变感官得分,PPO活性、TVB-N、pH值和TBC的增长速度。比(4±1)℃冷藏的货架期延长近1倍。冰温技术结合保鲜剂能有效防止虾类黑变和延长品质货架期。
译  名：
Effects of Super-chilling Combined with Preservatives on Chemical, Biochemical and Sensory Properties of Pacific White Shrimp
作  者：
LING Ping-hua,XIE Jing(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)
关键词：
Pacific white shrimp;super-chilling;preservatives;darkening;preservation
摘  要：
In the present study,we formulated 4-hexylresorcinol,citric acid and ascorbic acid to provide a preservative for inhibiting the darkening of Pacific white shrimps.The formulation was optimized using orthogonal array design.Pacific white shrimps treated with the optimized blend of 4-hexylresorcinol,citric acid and ascorbic acid were kept cold-stored or superchilled for 10 days and the polyphenol oxidase (PPO) activity,total volatile base nitrogen (TVB-N),pH and total bacterial count (TBC) of the shrimps were periodically measured during storage.The results showed that the temperature of super-chilling ranged from 0 to-2.2 ℃,and the temperature fluctuation of a common refrigerator met the requirements of super-chilling.A blend containing 0.01% 4-hexylresorcinol,1.5% citric acid and 1% ascorbic acid provided an optimal inhibitory effect against the darkening of Pacific white shrimps and could effectively inactivate PPO activity.Super-chilling could make the growth of TVBN,pH and TBC slow down significantly.The combination of super-chilling with the optimized blend gave a mutual complement between them,presented a more significant inhibitory effect against the darkening of Pacific white shrimps and the growth of PPO activity,TVB-N,pH and TBC,and resulted in a 2-fold prolongation of shelf-life when compared with cold storage at (4 ± 1) ℃.These results suggest that super-chilling provides a promising technique for delaying the darkening and prolonging the shelf-life of Pacific white shrimps.

相似文章

导出引用
计量
文章访问数: 8
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46