摘要
本研究主要采用综合控制酚氧化酶褐变的技术,取得了连头冻藏对虾防黑变的实用新工艺。该工艺主要内容是:在控制原料一定鲜度的前提下,应用优选出的 PA 组合配方速冻,并经-18℃冷藏的有头对虾,至少六个月不黑变,其质量符合 GB2741-81一级对虾卫生标准与养殖对虾一级出口卫生标准。对虾防黑剂的成本软低,应用简便。
This is a report of a practicable process in the prevention of melaoden- aturation in the refrigerated headed prawns with the adoption of the control technique over the activity of polyphenol oxidase. The chief objective is that under the premise with the raw materials attaining to a certain freshness, the praws having dealt with the optimum seeking recipe, after being frozen within at least six months, will presents no melanodenaturation. And the quality conforms to the hygienic standard for Grade I prawn and the standard for exported Grade I cultivated prawn. This sort of blackening prevention agent has the advantages of low capital cost and simple application.
