不同生物保鲜剂对冷藏南美白对虾的保鲜效果

被引：22

作者：

熊青

谢晶

高志立

施建兵

张利平

钱韻芳

机构：

[1] 上海海洋大学食品学院

来源：

食品工业科技 | 2014年 / 35卷 / 01期

关键词：

南美白对虾; 生物保鲜剂; 贮藏品质;

D O I：

10.13386/j.issn1002-0306.2014.01.087

中图分类号：

TS254.4 [水产食品加工与保藏];

学科分类号：

083204 ;

摘要：

为提高冷藏南美白对虾的贮藏品质,分别采用0.05%溶菌酶、0.1%植酸、0.5%柠檬酸、0.15%抗坏血酸、0.5%L-半胱氨酸和1.5%壳聚糖保鲜对虾,通过感官评价、pH、细菌总数、挥发性盐基氮和多酚氧化酶相对酶活力的测定评价保鲜效果。研究结果表明,1.5%壳聚糖能有效减缓新鲜对虾感官品质的下降,并抑制微生物生长,0.5%柠檬酸对挥发性盐基氮抑制效果最好,并有较强的抑制多酚氧化酶作用,0.5%L-半胱氨酸能有效抑制多酚氧化酶和黑变,而0.05%溶菌酶、0.1%植酸和0.15%抗坏血酸对南美白对虾的品质改善不明显。

引用

页码：270 / 274

页数：5

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