摘要
为延长南美白对虾的货架期,选取ε-聚赖氨酸、壳聚糖及植酸对南美白对虾进行处理,并对各组虾体感官、pH值、挥发性盐基氮、菌落总数和三甲胺指标的测定。结果表明:在(4±1)℃的贮藏环境下,与不添加保鲜剂组相比,ε-聚赖氨酸、壳聚糖及植酸平均能明显延长南美白对虾货架期2～4d。质量分数0.08%的植酸溶液能够较好地保持虾体的感官品质,而ε-聚赖氨酸在减缓虾体菌落总数和三甲胺含量方面具有较好的效果。
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.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第8期308-312,共5页
Food Science
基金
"十二五"国家科技支撑计划项目(2011BAD24B02)
上海市科委工程中心建设项目(11DZ2280300)
上海市教委重点学科资助项目(T1102)
关键词
南美白对虾
生物保鲜剂
保鲜
货架期
Penaeus vannamei
natural preservative
preservation
shelf-life
