摘要
通过黑变抑制组分复配的正交实验,得到南极磷虾黑变抑制剂组分为0.01%4-己基间苯二酚+0.8%维生素C+0.1%柠檬酸;比较不同浓度的山梨酸钾、壳聚糖、乳酸链球菌素对南极磷虾的抑菌效果,浓度为0.5%的壳聚糖对南极磷虾的抑菌效果最好。将0.01%4-己基间苯二酚+0.8%维生素C+0.1%柠檬酸+0.5%壳聚糖作为南极磷虾复合保鲜剂,以添加保鲜剂、真空包装作为保鲜方式,通过比较南极磷虾在4℃冷藏过程中感官评分、pH、菌落总数以及挥发性盐基氮的变化,表明添加保鲜剂和真空包装都具有良好的保鲜效果。
According to the results of orthogonal experiment L9（3^4）,a complex anti-melanosis additives was developed. The optimum composition of 4-Hexyl- 1,3- benzenediol （4-HR） 0.01%, vitamin C 0.8%, 0.1% citric acid was determined. 0.5% chitosan was chosen as the best bacteriostatic agent among different bacteriostatic agents （potassium sorbate, chitosan, nisin） for its best antibacterial effect. So 4-HR 0.01% ,vitamin C 0.8%, 0.1% citric acid,0.5% chitosan was determined as the preservative of Antarctic krill （Euphausia superba）. Changes of sensory evaluation scores,pH,total bacteria count,total volatile base nitrogen of Antarctic krill during storage at 4℃ temperature,the great effect of Antarctic krill added preservatives and vacuuming package were verified.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第24期361-365,共5页
Science and Technology of Food Industry
基金
国家高新技术研究发展(863)计划海洋技术领域主题项目(2011AA090801)
上海市科委工程中心建设(11DZ2280300)
关键词
南极磷虾
保鲜剂
真空包装
品质变化
Antarctic krill
preservative
vacuum package
quality changes
