| ε-聚赖氨酸、壳聚糖及植酸对南美白对虾的保鲜作用 |
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| 引用本文： | 侯伟峰,谢晶.ε-聚赖氨酸、壳聚糖及植酸对南美白对虾的保鲜作用[J].食品科学,2012,33(8):308-312. |
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| 作者姓名： | 侯伟峰 谢晶 |
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| 作者单位： | 上海海洋大学食品学院,上海水产品加工及贮藏工程技术研究中心 |
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| 基金项目： | “十二五”国家科技支撑计划项目(2011BAD24B02);上海市科委工程中心建设项目(11DZ2280300);上海市教委重点学科资助项目(T1102) |
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| 摘 要： | 为延长南美白对虾的货架期,选取ε-聚赖氨酸、壳聚糖及植酸对南美白对虾进行处理,并对各组虾体感官、pH值、挥发性盐基氮、菌落总数和三甲胺指标的测定。结果表明:在(4±1)℃的贮藏环境下,与不添加保鲜剂组相比,ε-聚赖氨酸、壳聚糖及植酸平均能明显延长南美白对虾货架期2～4d。质量分数0.08%的植酸溶液能够较好地保持虾体的感官品质,而ε-聚赖氨酸在减缓虾体菌落总数和三甲胺含量方面具有较好的效果。
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| 关 键 词： | 南美白对虾 生物保鲜剂 保鲜 货架期 |
Preservation Effects of ε-Polylysine,Chitosan and Phytic Acid on Penaeus vannamei |
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| HOU Wei-feng,XIE Jing.Preservation Effects of ε-Polylysine,Chitosan and Phytic Acid on Penaeus vannamei[J].Food Science,2012,33(8):308-312. |
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| Authors: | HOU Wei-feng XIE Jing |
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| Affiliation: | (Shanghai Aquatic Products Processing and Storage EngineeringTechnology Research Center,College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China) |
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| Abstract: | In order to understand their preservation effects of Penaeus vannamei,sensory characteristics,pH,total volatile basic nitrogen(TVB-N),total bacteria count(TBC) and trimethylamine(TMA) were measured on Penaeus vannamei treated with ε-polylysine,chitosan or phytic acid during cold storage at(4 ± 1) ℃.The results showed that the shelf life of Penaeus vannamei was prolonged averagely by 2-4 d due to treatment withε-polylysine,chitosan or phytic acid compared with control samples.The sensory quality could be maintained well due to treatment with 0.08% phytic acid solution.However,ε-polylysine was more effective in reducing the TBC and TMA of Penaeus vannamei. |
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| Keywords: | Penaeus vannamei natural preservative preservation shelf-life |
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