摘要
为达到安全高效的保鲜目的,以不同浓度葡萄籽提取物(0.05%和0.10%)处理冰鲜冷藏的南美白对虾,研究其对南美白对虾黑变抑制的功效以及保鲜效果。结果表明,葡萄籽提取物能显著抑制冰藏保鲜期间南美白对虾的脂质过氧化水平和黑变形成,延缓机体pH上升速率,挥发性盐基氮超限量标准时间较无处理组可延长3~6 d,且葡萄籽提取物的浓度越高,其对冰鲜冷藏南美白对虾黑变抑制功效及其保鲜效果越显著。试验结果为进一步指导开发葡萄籽提取物在南美白对虾保鲜上的应用奠定良好理论基础。
To achieve the goal of safe and efficient preservation,the different concentrations of grape seed extracts(0.05%and 0.10%)are used to treat frozen and refrigerated South American white-leg shrimp,and their effects on inhibiting black transformation and preservation are studied.The results show that grape seed extract can significantly inhibit the lipid peroxidation level and blackening formation of South American white-leg shrimp during the ice storage and preservation period,delay the rate of pH increase in the body,and prolong the time for exceeding the limit of volatile basic nitrogen by 3-6 days compared to the untreated group.Moreover,the higher the concentration of grape seed extract,the more significant the inhibitory effect and preservation effect on the blackening of South American white-leg shrimp during ice storage and refrigeration.The experimental results lay a solid theoretical foundation for further guiding the development of grape seed extracts for the preservation of South American white-leg shrimp.
作者
陈锡武
CHEN Xiwu(Wenzhou Grain and Oil Product Quality Inspection Station,Wenzhou 325000)
出处
《食品工业》
CAS
2024年第4期75-78,共4页
The Food Industry
关键词
南美白对虾
葡萄籽
提取
保鲜
黑变
South American white-leg shrimp
grape seed
extract
preservation
melanosis
