摘要
以南美白对虾中多酚氧化酶的抑制率为指标,在单因素实验的基础上采用正交实验对4种不含硫的防黑变抑制剂配方参数进行了比较研究,并通过感官评价进行验证,确立了一种新型海水虾类防黑变复合保鲜剂配方。结果表明:该保鲜剂最佳配比为4-己基间苯二酚(4-HR)0.01mg/mL,柠檬酸9.00mg/mL,EDTA二钠1.80mg/mL,磷酸二氢钠0.20mg/mL。此条件下,虾体多酚氧化酶的抑制率为80.2%,防黑变感官评价较空白对照效果显著,且好于阳性对照焦亚硫酸钠(一种含硫保鲜剂,俗称"虾粉")。该复合保鲜剂保鲜效果好、成本低廉、安全性高,适于进一步推广运用。
On the base of the single factor experiment and with inhibition rate of polyphenol oxidase from Penaeus vannamei as reference index, four different kinds of sulfur -free compound preservatives were combined and researched in orthogonal test. A new type of preservative formula, using melanosis inhibition of seawater shrimp, was verified and determined after sensual evaluation according to above data. The results showed that the optimal proportion of formula was 4 - HR 0.01 mg/mL, citric acid 9.00 mg/mL, EDTA - Na21.80 mg/mL, and sodium dihydrogen phosphate 0. 20 mg/mL. Under this condition, the inhibition rate of polyphenol oxidase was 80.2%, while sensual evaluation effects were obvious compared with blank control and better than positive control （sodium pyrosulfite）, which is a kind of sulfur preservative called ＂shrimp powder＂. This new preservative formula is of nice preservation effect, low cost, and good safety, and could be further extended.
出处
《中国渔业质量与标准》
2012年第2期52-58,共7页
Chinese Fishery Quality and Standards
基金
浙江省重点科技创新团队项目(2011R09031-13)
国家国际科技合作专项(2010DFB33930)
"十二五"国家科技支撑计划项目子课题"水产品加工过程质量安全控制关键技术集成与示范(2012BAD29B06)"
浙江省优先主题重点农业项目(2009C12008)
关键词
保鲜剂
南美白对虾
多酚氧化酶
防黑变
感官评定
preservative
Penaeus vannamei
polyphenol oxidase
melanosis inhibition
sensual evaluation
