摘要
研究了复合海藻多糖对干制中国对虾新鲜度和品质的影响。将煮制5 min后的中国对虾分别浸渍于低浓度的保鲜剂Ⅰ(盐藻多糖、海带多糖和螺旋藻多糖浓度分别为0.03%,0.015%和0.01%)和高浓度的保鲜剂Ⅱ(盐藻多糖、海带多糖和螺旋藻多糖浓度分别为0.06%,0.03%和0.02%)的溶液中,取出后烘干制成干虾,置于4℃冷藏,以新鲜度(菌落总数、挥发性盐基氮值和硫代巴比妥酸值)和色差(L*、a*和b*值)为评价指标,研究所用多糖保鲜剂对干制中国对虾的护色和保鲜效果。结果表明,复合多糖保鲜剂处理均能起到提高干制中国对虾新鲜度和护色的作用,其中,盐藻多糖0.06%、海带多糖0.03%和螺旋藻多糖0.02%的高浓度多糖处理保鲜和护色效果更好。
The effect of complex alga polysaccharide on the shelf-life and color of dried Fenneropenaeus chinensis during refiigrated storage was studied. Pre-cooked Fenneropenaeus chinensis was immersed in preservative Ⅰ （The content of Dunalselal salina polysaccharide, Spirulina platensis polysaccharide and laminarin polysaccharide was 0.03%, 0.015% and 0.01%, respectively） and preservative Ⅱ （The content ofDunalselal salina polysaccharide, Spirulinaplatensis polysaccharide and laminarin polysaccharide was 0.06%, 0.03% and 0.02%, respectively）. Then, the treated shrimps were dried and stored at 4℃. Shelf-life （total bacterial count, TVB-N value and TBA value） and color （L＊, a＊ and b＊ value） were periodically assessed, to investigate the effect of complex preservative on the freshness and color, compared with the control. The results showed that the complex preservative could improve the freshness and color of dried shrimp, the preservative II （The content ofDunalselal salina polysaccharide, Spirulina platensis polysacchafide and laminarin polysaccharide was 0.06%, 0.03% and 0.02%, respectively） was significantly better than that of preservative Ⅰ.
出处
《食品工业》
CAS
北大核心
2018年第2期91-94,共4页
The Food Industry
基金
"十二五"国家科技支撑计划项目(2012BAD29B06
2015BAD17B03)
辽宁省大学生创新创业实验项目(201610167000069)
关键词
干制中国对虾
海藻多糖
保鲜
护色
dried Fenneropenaeus chinensis
algal polysaccharide
freshness
color-protecting
