摘要
利用冰温结合生物保鲜剂涂膜中国对虾,以菌落总数(TVC)、pH、硫代巴比妥酸(TBA)、挥发性盐基氮含量(TVB-N)、感官评价、肌动球蛋白盐溶性及质构特性为指标,研究冰温结合生物保鲜剂涂膜对中国对虾贮藏品质的影响。结果表明:中国对虾冰温带为-2.2~0℃;冰温技术结合复合生物保鲜剂涂膜的中国对虾相比于冷藏空白组、冰温其他组,TVC、pH、TBA、TVB-N、肌动球蛋白盐溶性上升缓慢;感官品质得到更有效保持。同时,质构分析也表明冰温结合复合生物保鲜剂涂膜对中国对虾的保鲜效果优于其他组别,效果最佳。各指标说明冰温结合复合生物保鲜剂能有效抑制中国对虾的细菌生长,并有效减缓脂肪等氧化变质;通过对各指标进行分析,冰温结合复合生物保鲜剂组相比冷藏(4±1)℃处理组货架期延长6~8 d,相比冰温空白组延长4~6 d。
Coating Chinese shrimps with ice temperature and biological preservatives,total viable count(TVC),p H,thiobarbituric acid(TBA),volatile base nitrogen content(TVB-N),sensory evaluation,actin salt solubility and texture characteristics were used as indicators to study the effect of ice temperature combined with biological preservative coating on the storage quality of Chinese shrimps.The results showed that the freezing temperature of Chinese shrimp was-2.2~0℃.The solubility of TVC,pH,TBA,TVB-Nand actomosin salt increased slowly in prawns coated with ice temperature technology combined with compound bio-preservative compared with that in the blank group and other groups.Sensory quality was more effectively maintained.At the same time,texture analysis also showed that ice temperature combined with compound biological preservative coating on Chinese shrimp preservation effect was better than other groups,which was the best effect.All indexes indicated that the combination of ice temperature and compound biological preservative could effectively inhibit the bacterial growth of Chinese shrimp and effectively slow down the oxidative metamorphism of fat.Through the analysis of each index,the shelf life of the ice temperature combined with compound biological preservative group was prolonged by 6~8 d compared with that of the refrigerated(4±1)℃group,and 4~6 d compared with that of the ice temperature blank group.
作者
郭芳
周铭懿
张抒爱
郭雪松
张振
GUO Fang;ZHOU Ming-yi;ZHANG Shu-ai;GUO Xue-song;ZHANG Zhen(College of Food Science and Engineering,Jinzhou Medical University,Jinzhou 121001,China;College of Food Science,Shenyang Agricultural University,Shenyang 110866,China)
出处
《食品工业科技》
CAS
北大核心
2020年第15期274-280,共7页
Science and Technology of Food Industry
关键词
中国对虾
冰温技术
生物保鲜剂
品质
Chinese shrimp
ice temperature technology
biological preservative
quality
