摘要
为解决南美白对虾容易腐败变质、黑变、保鲜期短的问题，本研究以一种的复合保鲜剂结合不同浓度的EDTA对南美白对虾进行浸渍处理后于4℃±1℃冷藏保鲜。以感官评分、TVB-N值、细菌总数、pH等作为鲜度变化考核指标，研究该保鲜技术对南美白对虾保鲜防黑的效果。结果表明：I,XNisin0．03％、壳聚糖0．1％、聚赖氨酸ε—PL0．5％组成的复合保鲜剂分别与0．1％，0．2％，0．3％EDTA组合配成复合保鲜防黑变溶液，对南美白对虾在4℃±1℃下进行保鲜防黑处理，能有效抑制南美白对虾腐败变质及黑变，使保鲜期延长了1～2d。
In order to resolve the problem that Penaeus vannamei spoilage and black easily and minimal is short, developed a new compound preservative with different concentration of EDTA and Penaeus vannamei were stored at 4 ℃±1 ℃ by dipping. To study the effects of the new preservative and anti-melanosis technology on the minimal extension, the sensory changes of the valve of TVB-N, the total count of bacteria colonies and pH were regularly evaluated as guideline. Experimental results show that under the storage temperature of 4 ℃± ℃, adding the compound preservative composed of 0.03% Nisin, 0.1% chitosan, 0.5%e-P1 with 0.1%, 0.2%, 0.3% EDTA respectively to Penaeus vanmamei can control the putrefaction and melanosis effectively and extend the shelf-life ofPenaeus vannamei by 1 - 2 d.
出处
《食品工业》
CAS
北大核心
2013年第9期52-55,共4页
The Food Industry
关键词
南美白对虾
复合保鲜剂
保鲜
防黑变
Penaeus vannammei
compound preservative
preservation
anti-melanosis
