Preservation Effects of ε-Polylysine, Chitosan and Phytic Acid on Penaeus vannamei

doi:10.7506/spkx1002-6630-201208067

Abstract

Abstract: In order to understand their preservation effects of Penaeus vannamei, sensory characteristics, pH, total volatile basic nitrogen (TVB-N), total bacteria count (TBC) and trimethylamine (TMA) were measured on Penaeus vannamei treated with ε-polylysine, chitosan or phytic acid during cold storage at (4 ± 1) ℃. The results showed that the shelf life of Penaeus vannamei was prolonged averagely by 2－4 d due to treatment withε-polylysine, chitosan or phytic acid compared with control samples. The sensory quality could be maintained well due to treatment with 0.08% phytic acid solution. However, ε-polylysine was more effective in reducing the TBC and TMA of Penaeus vannamei.

Key words: Penaeus vannamei, natural preservative, preservation, shelf-life

CLC Number:

TS254.4

HOUWei-feng，XIEJing. Preservation Effects of ε-Polylysine, Chitosan and Phytic Acid on Penaeus vannamei[J]. FOOD SCIENCE, 2012, 33(8): 308-312.

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Preservation Effects of ε-Polylysine, Chitosan and Phytic Acid on Penaeus vannamei

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