食品科学 ›› 2014, Vol. 35 ›› Issue (2): 287-291.doi: 10.7506/spkx1002-6630-201402056

• 包装贮运 • 上一篇    下一篇

茶多酚复合保鲜剂对冷藏南美白对虾品质的影响

熊 青,谢 晶*,钱韵芳,杨胜平   

  1. 上海海洋大学食品学院,上海 201306
  • 收稿日期:2013-02-25 修回日期:2013-12-31 出版日期:2014-01-25 发布日期:2014-02-19
  • 通讯作者: 谢 晶 E-mail:jxie@shou.edu.cn
  • 基金资助:

    “十二五”国家科技支撑计划项目(2012BAD38B09);上海市科委工程中心建设项目(11DZ2280300)

Effect of Tea Polyphenol Complex Preservative on the Quality of Penaeus vannamei under Cold Storage

XIONG Qing, XIE Jing*, QIAN Yun-fang, YANG Sheng-ping   

  1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
  • Received:2013-02-25 Revised:2013-12-31 Online:2014-01-25 Published:2014-02-19
  • Contact: XIE Jing E-mail:jxie@shou.edu.cn

摘要:

南美白对虾在冷藏期间极易腐败,为改善对虾的贮藏品质,用茶多酚、柠檬酸和L-半胱氨酸浸泡南美白对 虾,测定各组贮藏期间感官评价、pH值、挥发性盐基氮含量、白度值及细菌总数的变化,研究茶多酚及其复配生 物保鲜剂对冷藏条件下南美白对虾的保鲜效果,延长贮藏期。结果表明:4 ℃冷藏条件下,茶多酚及其复配生物保 鲜剂处理组能有效提高对虾贮藏期间肉质、外观和气味品质,抑制微生物生长和挥发性盐基氮产生,在一定程度上 抑制黑变反应,处理组中8 g/L茶多酚、5 g/L柠檬酸、2 g/L L-半胱氨酸复配效果最好。

关键词: 南美白对虾, 贮藏品质, 茶多酚, 柠檬酸, L-半胱氨酸

Abstract:

Penaeus vannamei is very perishable even during cold storage. In order to improve its quality under cold storage,
Pacific white shrimps were pre-soaked in mixed solutions containing different concentrations of tea polyphenols, citric
acid and L-cysteine. Sensory evaluation, pH, total volatile basic nitrogen (TVB-N), whiteness and total bacterial count
were determined during storage. Results showed that both tea polyphenols alone and its combinations with citric acid and
L-cysteine could improve the quality, appearance and odor of the shrimps, effectively inhibit the growth of microbes, and
reduce TVB-N levels and melanosis. A mixture of 8 g/L tea polyphenols, 5 g/L citric acid and 2 g/L L-cysteine was the best
preservative for Pacific white shrimps.

Key words: Penaeus vannamei, storage quality, tea polyphenols, citric acid, L-cysteine

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