摘要
为解决中国毛虾干制品(虾皮)在常温流通、销售过程中容易腐败变质的问题,从山梨酸钾、双乙酸钠、Nisin三种抑菌保鲜剂和异抗坏血酸钠、竹叶抗氧化物、植酸三种抗氧化剂中筛选出对虾皮保鲜效果较好的两种抑菌剂和一种抗氧化剂,结果得到山梨酸钾、双乙酸钠和异抗坏血酸钠作为虾皮的复合保鲜剂;通过正交实验优化得到最佳复合保鲜剂的配比为0.10%山梨酸钾、0.05%双乙酸钠和0.2%异抗坏血酸钠。中国毛虾经复合保鲜剂处理后,常温贮藏(25℃)过程中细菌总数和挥发性盐基氮(TVB-N)增加缓慢,货架期延长至25 d,比对照组延长了约15 d,保鲜效果较好,研究结果为虾皮保鲜及其品质控制提供了一定的科学依据。
In order to solve the problems that Acetes chinensis （dried small shrimps）are apt to deteriorate in transport or saleing at ambient temperature, three kinds of antimicrobial preservatives, including potassium sorbate, sodium diacetate and Nisin, as well as three kinds of anti- oxidants, including sodium erythorbate AOB, and phytic acid, were investigated, respectively. The results showed that complex preservatives of Acetes chinensis were obtained and they were potassium sorbate, sodium diacetate and sodium erythorbate.By orthogonal test to obtain the optimal combination of compound preservative, the results indicated that the optimal proportion of compound fresh-keeping agent was 0.10% potassium sorbate,0.05 % sodium diacetate,0.2% sodium isoascorbate respectively.Results showed that complex preservative treatment slowed down the increase of aerobic plate count and total volatile basic nitrogen（TVB-N） of Acetes chinensis significantly at room temperature and prolonged the shelf life to 25 days,than that of the control group was prolonged by about 15 days.This compound preservative had a good fresh-keeping effect ,which could provide theoretical basis for the preservation and quality control of Acetes chinensis.
作者
李馥君
翁佩芳
朱亚珠
吴祖芳
张鑫
苗英杰
LI Fu-jun WENG Pei-fang ZHU Ya-zhu WU Zu-fang ZHANG Xin MIAO Ying-jie(Key Laboratory of Applied Marine Biotechnology of Ministry of Education, Ningbo University, Ningbo 315211, China Zhejiang International Maritime College,Zhoushan 316021 ,China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第6期333-338,共6页
Science and Technology of Food Industry
基金
浙江省自然科学基金面上项目(LY15C200015)
舟山市科技局公益类科技项目(2014C31052)
宁波大学"水产"浙江省重中之重开放基金资助项目(XKZSC1534)
关键词
中国毛虾
山梨酸钾
双乙酸钠
异抗坏血酸钠
保鲜
Acetes chinensis
potassium sorbate
sodium diacetate
sodium isoascorbate
preservation
作者简介
李馥君（1990-），女，硕士研究生，研究方向：食品精深加工及其高值化，E—mail：991938843@qq．com。
通讯作者：翁佩芳（1963-），女，教授，研究方向：食品精深加工及其高值化，E-mail：wengpf@hotmail．com。
