摘要
为研究复合保鲜剂对冻藏虾夷扇贝Patinopecten yessoensis品质的影响,以感官评定、挥发性氨基态氮(TVB-N)、细菌总数(TVC)、p H、硬度、弹性、内聚性、耐咀性、SH基和可溶性蛋白质含量为评定指标,进行了由10%氯化钠、3%乙醇、2%甲壳素、5%甘油、3%蔗糖与10%抗冻蛋白AFPs组成的复合保鲜剂对虾夷扇贝冷冻贮藏(-20℃±2℃)过程中品质变化的影响试验。结果表明:复合保鲜剂能有效地抑制TVB-N值的上升速度和硬度、感官评价值的降低速度,但对TVC、p H、弹性、内聚性、耐咀性、SH基总量和可溶性蛋白质几乎无影响。研究表明,经此复合保鲜剂处理后,冻藏虾夷扇贝的品质明显改善,贮藏货架期可得到适当延长。
The effects of composite biological preservative containing 10% NaCl, 3% ethanol, 2% chitin, 5%glycerol, 3% sucrose and 10% antifreeze proteins （ AFPs） on storage quality of yesso scallop, Patinopecten yessoensis, were investigated by sensory evaluation, total volatile base nitrogen （ TVB-N ） , total bacterial count （ TVC） , pH, hardness, springiness, cohesiveness, chewiness, SH- count and soluble proteins during storage in （-20±2）℃. Results showed that the biological preservative led to inhibit effectively increase in TVB-N level and decline of sensory evaluation and hardness, but almost did not affect the change in TVC, pH, springiness, cohesiveness chewiness, SH- count and soluble protein level. It is concluded that the storage quality is improved and shelf life is prolonged in the scallop treated with the biological preservative.
出处
《大连海洋大学学报》
CAS
CSCD
北大核心
2015年第3期314-318,共5页
Journal of Dalian Ocean University
基金
海洋局公益性行业科研专项(201205022-7)
关键词
虾夷扇贝
抗冻蛋白
复合保鲜剂
Patinopecten yessoensis
antifreeze proteins （AFPs）
composite preservative
