摘要
目的探索海捕虾保鲜效果好且对人体无害的保鲜剂。方法用焦亚硫酸钠、FMP-虾蟹用天然护色保鲜剂、食为鲜-虾鲜宝、植酸4种保鲜剂采用浸泡法、喷洒法和直接撒粉法3种保鲜方法对海捕虾保鲜的效果进行比较。结果焦亚硫酸钠保鲜海捕虾,用浸泡法、喷洒法和直接撒粉法在7d内均有较好的保鲜效果,但如果操作不当,二氧化硫残留会超标;FMP-虾蟹用天然护色保鲜剂、食为鲜-虾鲜宝保鲜效果较好,而植酸保鲜效果较差。比较后3种保鲜剂的浸泡法和喷洒法,在相同浓度下,浸泡法保鲜效果较好。结论从经济方面考虑,可用焦亚硫酸钠以1.5%浓度浸泡2min保鲜海捕虾,但从人体健康方面考虑,应采用天然护色保鲜剂、食为鲜-虾鲜宝各以2%浓度浸泡2min保鲜海捕虾,保鲜时间控制在7d内保鲜效果较好。
Objective The aim was to search for a better freshness-preserving agent for the preservation of sea prawn. Methods It was compared that effect of 4 freshness-preserving agents （Na2S2O5, FMP natural color-protecting agent, Shiweixian- Xiaxianbao and phytic acid） and 3 ways of applying the agents （dipping, splashing and powder scaffering）. Results The experimental results indicated ： Na2S2O5 showed better preserving effect within seven days. But excess residue of SO2 will appear if operated improperly. FMP natural color-protecting agent and Shiweixian-Xiaxianbao both showed better preserving effect. The preserving effect of phyfic acid was not so good. Comparing dipping and splashing in the same concentration of preserving agent, dipping showed better preserving effect. Conclusion Economically, dipping the prawn three minutes in 1.5 % Na2S2O5 solution can effectively preserve its freshness. Taking into account the consumer＇s health, dipping in 2% FMP natural color-protecting agent or Shiweixian-Xiaxianbao for three minutes is a better practice. The preserving effect will be better when the time of preservation is less than within seven days.
出处
《中国食品卫生杂志》
2007年第3期228-233,共6页
Chinese Journal of Food Hygiene
基金
宁波市海洋与渔业局项目(2005-33-75)
