【作者】 邓宝华； 王勋； 解万翠； 杨锡洪； 刘晓丽；

【Author】 DENG Bao-hua~(1,2),WANG Xun~1,XIE Wan-cui~1,YANG Xi-hong~1,LIU Xiao-li~1 (1.School of Food Science and Technology,Guangdong Ocean University,Guangdong Zhanjiang,524025; 2.Asia aquatic product(Zhanjiang) Co.,Ltd,Guangdong Zhanjiang,524025)

【机构】 广东海洋大学食品科技学院； 亚洲海产(湛江)有限公司；

【摘要】 以壳聚糖为原料,通过酶降解法制成水溶性壳聚糖,以不同浓度的水溶性壳聚糖、植酸、抗坏血酸进行正交设计对对虾进行保鲜,测定TVB-N、细菌总数、大肠菌群以及对其感官品质及质构进行评定。结果表明:正交处理所筛选的复合保鲜剂的最佳配比为:A2B3C1组,即水溶性壳聚糖1.5 g/L、植酸0.25 g/L、抗坏血酸0.05%,在4±1℃保藏过程中用该配方处理可有效地延缓细菌总数、大肠菌群、挥发性盐基氮的增加,抑制黑变腐败,对虾到第5 d后才超出可食用范围,货架期延长了2～3 d。更多还原

【Abstract】 In order to obtain the optimum preservative,TVB-N(the shrimp total volatile basic nitrogen),the total number of bacterial,coliforms MPN values,organoleptic evaluation and shrimp springiness contrast were investigated and assessed on shrimp treated with a compound preservative with different concentration of water-solubility chitosan which was made through degrading natural extractive chitosan by enzyme,phytic acid and ascorbic acid by orthogonal test.The result showed that the optimum preservative was A2B3C1.The optimum preservative,which was water-solubility chitosan 1.5g/L,phytic acid 0.25g/L and ascorbic acid 0.05%,could effectively inhibit the increase of TVB-N,the total number of bacterial and coliforms and the shrimp change darken during the preservation process at 4±1℃,so the shelf life of the shrimp,which exceeded the shrimp edible day after the fifth day, could lengthen 2 to 3 days.更多还原