【摘要】 目的探讨稳定态二氧化氯(ClO2)对南美白对虾防腐保鲜的效果。方法采用25,50,100 mg/kg稳定态ClO2稀溶液浸泡南美白对虾,分别从感官、微生物学及理化等方面评价稳定态ClO2的防腐保鲜效果。结果添加ClO2能明显降低南美白对虾的黑变率,能有效降低菌落总数及挥发性盐基氮(TVB-N)含量(P<0.01);随着添加浓度升高,菌落总数降低(P<0.01),浸泡30 min时菌落总数最低,TVB-N含量均符合卫生标准。结论使用50 mg/kg稳定态ClO2预处理30 min,结合10℃水温杀菌南美白对虾防腐保鲜效果较好。更多还原

【Abstract】 Objective To investigate the effect of stable chlorine dioxide(ClO2) on the preservation of shelled penaeus shrimp(Penacus Vannamei Boone).MethodsSamples of shelled penaeus shrimp were dipped in the solution containing 25,50,100mg/kg of stable ClO2 respectively,and the sensory,microbiological and physio-chemical properties of samples were assessed to evaluate the preservative effect.ResultsAdditive of stable ClO2 significantly reduced the rate of head-browning,total microbial counts and total volatile basic nitrogen(TVB-N) contents.Total microbial counts were reduced with the increase of stable ClO2 concentration(P<0.01),and reachecd the lowest when the dipping time was 30 min.The TVB-N in samples after treatment was within the limit of national hygiene standard.ConclusionThe proper conditions of stable ClO2 application for the preservation of shelled penaeus shrimp were:a concentration of 50 mg/kg,treatment time of 30 min,and solution temperature 10 ℃.更多还原