蓝莓叶多酚提取物结合冰温技术对南美白对虾品质的影响

为了更有效地控制南美白对虾的品质,本文研究蓝莓叶多酚提取物结合冰温技术对南美白对虾品质的影响。采用4 mg/m L蓝莓叶多酚浸泡对虾,以理化指标p H、挥发性盐基氮（TVB-N）、硫代巴比妥酸值（TBA）、质构特性,微生物指标作为评价指标进行定期测定,结合感官评价,探究蓝莓叶多酚粗提物对（-2±1）℃贮藏南美白对虾的保鲜效果。结果表明:随着贮藏时间的延长,对照组和蓝莓叶多酚处理组南美白对虾感官品质下降,菌落总数、p H、TBA值、TVB-N升高,硬度和弹性下降。但是蓝莓叶多酚处理組感官品质明显优于对照组;菌落总数、p H、TBA值、TVB-N值也显著（p<0.05）低于对照组;处理组硬度和弹性下降缓慢。相对只用冰温技术,可使南美白对虾货架期延长5 d。 

Effect of blueberry leaf polyphenols combination with ice temperature on quality of Penaeus vannamei

To establish an effective method for the quality control of Pacific white shrimp,the effects of blueberry leaf polyphenols combination with ice temperature on the quality of Pacific white shrimp were assessed during storage.The effect of blueberry leaf polyphenol of Pacific white shrimp( Litopenaeus vannamei) as natural preservatives was studied at ice temperature condition.4 mg / m L blueberry leaf polyphenols was used for the soaking of Pacific white shrimp. Physicochemical( p H value,TVB- N,TBA,TPA),total bacterial count and sensory attributes were periodically assessed.The results indicated that both the control and treatment group not only had lower values of sensory quality,hardness and springiness,but also higher values of total viable count( TVC),p H,TBA and TVB- N values with extended of storage time.But blueberry leaf polyphenol treatment could significantly( p < 0.05) decrease p H,TBA,TVB- N value,TVC and increase sensory scores and inhibit decline of hardness and springiness compared with the control.Blueberry leaf polyphenol treatment could prolong the shelf- life by 5 d compared with only ice temperature technology of the samples.