食品科学 ›› 2010, Vol. 31 ›› Issue (14): 280-284.doi: 10.7506/spkx1002-6630-201014064

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冰温技术结合保鲜剂对南美白对虾品质的影响

凌萍华,谢 晶*   

  1. 上海海洋大学食品学院
  • 收稿日期:2010-01-08 出版日期:2010-07-15 发布日期:2010-12-29
  • 通讯作者: 谢晶 E-mail:jxie@shou.edu.cn
  • 基金资助:

    上海市生物医药和农业科技领域重点科技项目(08391911500);上海市优秀学科带头人计划项目(09XD1402000)

Effects of Super-chilling Combined with Preservatives on Chemical, Biochemical and Sensory Properties of Pacific White Shrimp

LING Ping-hua,XIE Jing*   

  1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, Ch
  • Received:2010-01-08 Online:2010-07-15 Published:2010-12-29
  • Contact: XIE Jing* E-mail:jxie@shou.edu.cn

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。

关键词: 南美白对虾, 冰温, 保鲜剂, 黑变

Abstract:

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.

Key words: Pacific white shrimp, super-chilling, preservatives, darkening, preservation

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