摘要
将硬脂酸加入以海藻酸钠、壳聚糖和羧甲基纤维素钠为基质的复合膜液对南美白对虾进行涂膜后冰藏保鲜,以细菌总数、TVB-N值、pH值、感观指标等作为鲜度指标,探索在冰藏条件下采用涂膜保鲜对延长南美白对虾货架期的可行性及其效果。试验结果表明押海藻酸钠复合膜液的涂膜保鲜效果不佳,与未处理组相差不大,而羧甲基纤维素钠和壳聚糖复合膜液涂膜保鲜可以抑制细菌总数的增长,维持较低的TVB-N值,改善基围虾的感官质量,延长南美白对虾货架期约2d,保鲜效果优于普通冰藏保鲜法。
The feasibility and effects of different composite films on the shelf life extension of prawn （Penaeus Vannamei） were examined in this paper. Composite films were obtained by incorporating stearic acid in film-forming solutions based on sodium alginate, chitosan and sodium carboxymethylcellulose. Coated prawns were ice-stored at 4±1℃ under aerobic conditions and the microbiological ,biochemical and sensory changes were periodically evaluated. No favorable changes were observed in prawns coated with sodium alginate composite film whereas treatments with chitosan and sodium carboxymethyl cellulose composite films could effectively reduce the aerobic plate counts （APCs） with at least a 2-day extension of shelf life; meanwhile, total volatile bases were lower in these samples. Prawns coated with sodium carboxymethyl cellulose composite films maintained better sensory characteristics than those coated with chitosan composite films.
出处
《食品研究与开发》
CAS
北大核心
2005年第5期164-167,共4页
Food Research and Development
