摘要
采用葡萄糖氧化酶为主要成分与常用抗氧剂和防腐剂进行保鲜性能对比实验,以及在冷藏和冷冻条件下实验对虾类的防褐变保鲜效果。结果表明,葡萄糖氧化酶具有良好的保鲜性能,保鲜剂浸渍处理后冷藏(4℃)120h能保持二级鲜度,冷冻储存(-18℃)12个月仍能保持二级鲜度。
Compared with usual preservatives and antioxidants such as sodium disulfide (SBS),phytic acid(PA) and Japanese crustacene preserving regent(JPR), we studied the effect of a new type biologic preserving reagent-glucose oxidase on the freshness of prawn. Under the cooling and freezing, the preserving effect of the new type preserving reagent on prawn was tested. The experimental results indicated that the new prawn preserving reagent showed better preserving effects. The freshness of prawn treated with the new preserving reagent was second grade fresh after 120 hours under cooling (4℃) conditions. The freshness of prawn frozen in new reagent was second grade fresh after storage under freezing (-18℃) for 14 months.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第6期159-161,164,共4页
Science and Technology of Food Industry
关键词
保鲜剂
对虾
防褐变
冷藏
冷冻
葡萄糖氧化酶
preserving reagent
prawn
shrimp
freshness preserving
darkening discoloration
glucose oxidase
