壳聚糖涂膜保鲜虾的研究

用不同浓度的壳聚糖作为涂膜剂,并加入适量添加剂对虾及虾仁进行涂膜处理,在室温条件下贮藏保鲜。以感官评定、细菌总数、TVB-N值作为鲜度指标,在贮藏期间进行了鲜度指标的测定,并与未经涂膜的进行对比,以试验壳聚糖涂膜保鲜对延长虾货架期的可行性及其效果。并根据不同浓度的涂膜效果,来确定最佳的壳聚糖涂膜浓度。实验结果表明:壳聚糖涂膜保鲜效果明显优于未经涂膜的对照组,其各项指标均较对照组有明显差异,能延长保质期2～3d。且以浓度为1.5%壳聚糖保鲜效果最佳。

Study on Preservation of Shrimp by Coating with Chitosan

The shrimp were coating by different concentration of chitosan with additive. Compared to the un-coated shrimp, the feasibility and effects of chitosan on the shelf life extension of shrimp were examined. The total count of bacteria colonies, the valve of TVB-N and sensory changes were regularly evaluated as guideline. We confirmed the best concentration of chitosan by the effects. Result showed that shrimps coated with chitosan could maintain better sensory characterisitics than those uncoated. The valve of TVB-N is lower in these samples coated with chitosan. The self life could extend two or three days. The best concentration of chitosan is 1.5%.