【摘要】 南美白对虾易发生虾头黑变、腐败变质,冻藏过程中脱水造成干耗,困扰着水产加工业。从抑制虾头黑变、抑菌、保水3方面筛选出植酸钠、Nisin以及魔芋寡糖等天然配料,再与具有抑菌、保水、成膜作用的羧甲基壳聚糖进行复配,开发复合对虾保水保鲜剂。结果表明,将0.3%羧甲基壳聚糖、0.05%Nisin、0.3%植酸钠、0.3%魔芋寡糖配制的保鲜保水剂可将对虾货架期延长3~4 d,降低冻藏180 d的对虾干耗50%。天然对虾保鲜保水剂具有无硫无磷、安全、高效等优点,对保障水产品安全、提高对虾品质,具有重要意义。更多还原

【Abstract】 Penaeus vannamei is susceptible to blach change,microbial contamination,drying lose during storage,puzzling aquatic product industry. Sodium phytate,nisin and konjak oligosaccharide,as natural ingredients were selected from test of inhibition shrimp head dark,anti-bacteria and water-holding. Then complex formula of water and fresh-keeping for shrimp was developed for preparation with carboxymethyl chitosan,which had better water and fresh-keeping capacity. The results showed that the shelf life of shrimp could prolong for 3-4 days,and drying loss could be reduced by 50% after 6 months frozen storage,with regeant of 0.3% carboxymethyl chitosan,0.05% nisin,0.3% sodium phytate and 0.3% konjak oligosaccharide. Natural biological water and fresh-keeping agent without sulfur and phosphorus,was safe,efficient,had a larger space for development and prospects in current to food quality requirements.更多还原