可食性涂膜对南美白对虾微冻冷藏的影响

为改善南美白对虾易于黑变及货架期短的问题，采用M1(4-己基间苯二酚(4-HR)0.05g/L＋壳聚糖1.5g/L+乳酸链球菌素(Nisin)0.2g/L)和M2(4-己基间苯二酚(4-HR)0.05g/L＋酪蛋白酸钠1.5g/L＋聚丙烯酸钠0.5g/L＋乳酸链球菌素(Nisin)0.2g/L)两种保鲜剂配方对南美白对虾涂膜保鲜，(－3±1)℃条件贮藏。结果表明：相对于对照组，南美白对虾经M1和M2两种保鲜剂处理后，在(－3±1)℃贮藏过程中菌落总数、挥发性盐基氮(TVB-N)和丙二醛(MAD)增加缓慢，黑变被有效抑制。M1组有最佳抑菌效果，M2组有最佳的感官评分，M1和M2两种保鲜剂均可将货架期延长1倍多。

Effect of Edible Coating on Fresh-Keeping of Pacific White Shrimp (Litopenaeus vannamei) during Partially Frozen Storage

In order to inhibit the melanosis of Pacific white shrimp and prolong its shelf-life, M1 (0.05 g/L 4-hexylresorcinol (4-HR) + 0.15 g/L chitosan + 0.2 g/L Nisin) and M2 (0.05 g/L 4-HR + 1.5 g/L casein + 0.5 g/L sodium polyacrylate + 0.2 g/L Nisin) were used for the coating of Pacific white shrimp to prevent quality deterioration during storage at (－3±1)℃. The results showed that M1 and M2 treatments slowed down the increase of aerobic plate count (APC), total volatile basic nitrogen (TVB-N) and malonaldehyde (MDA) content of Pacific white shrimp, and melanosis was inhibited effectively during storage at (－3±1)℃. M1 treatment had the best bacteriostatic effect, while M2 treatment provided the best sensory assessment. Moreover, both treatments could resulted in an over 2-fold increase in the shelf-life of Pacific white shrimp.