虾保鲜剂的研制.pdfVIP

现代食品科技 Modern Food Science and Technology 2009, Vol.25, No.3 虾保鲜剂的研制 1 1 1 1 2 2 杨锡洪 ，解万翠 ，章超桦 ，吴海燕 ，李思东 ，杨磊 （1.广东海洋大学食品科技学院，广东 湛江 524025）（2.广东海洋大学理学院，广东 湛江 524025） 摘要：为延长南美白对虾的保鲜期，本论文以壳聚糖和山梨糖醇等为主要成分与常用防腐保鲜剂进行比较研究。在一定的低温 (4 ℃ )条件下，将市场上新购的活虾，在不同的保鲜剂溶液中浸泡 3~5 min，在虾体的体表形成一层保护膜。在贮藏期间以细菌总数、 TVB-N 值、 pH 值和感官评定等作为鲜度指标定期取样测定。实验结果表明：5%的水溶性壳聚糖、10%的山梨糖醇与 4 ％L-异抗坏 血酸钠等复配而成的天然保鲜剂用于南美白对虾的保鲜效果显著。与空白对照组相比，可延缓细菌总数增长 2~3 d ，5 d 内抑制TVB-N -2 值在 30.0×10 mg/g 以下，维持了较低的pH 值。本论文将对提高虾的品质，促进我国水产加工业的健康发展，具有重大的意义。 关键词：活虾；保鲜；壳聚糖；山梨糖醇 中图分类号：TS254.1；文献标识码：A ；文章篇号:1673-9078(2009)03-0279-04 Preparation of an Antistaling Agent for Fresh Shrimp 1 1 1 1 2 2 YANG Xi-hong , XIE Wan-cui , ZHANG Chao-hua , WU Hai-yan , LI Si-dong , YANG Lei （1.School of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524025, China ） （2.School of Science, Guangdong Ocean University, Zhanjiang 524025, China ） Abstract: In order to prolong the shelf life of Penaeus Vannamei, a new antistaling agent was prepared with chitosan and sobtitol as raw materials and a comparative study of the new antistaling agent and common preserving agents was made in this paper. At low temperature (4℃), fresh shrimps were soaked in different antistaling agent solutions for 3-5 minutes to form a thin film in the surface of the shrimps. During the period of storage, aerobic bacterial count, TVB-N value detection, pH value detection and sensory evaluation were made periodically. The results showed that the best formula of the antistaling agent was: 5% of the water-soluble chitosan, 10 % of sorbitol and 4% of th