虾保鲜剂的研制

Preparation of an Antistaling Agent for Fresh Shrimp

为延长南美白对虾的保鲜期,本论文以壳聚糖和山梨糖醇等为主要成分与常用防腐保鲜剂进行比较研究。在一定的低温(4℃)条件下,将市场上新购的活虾,在不同的保鲜剂溶液中浸泡3～5min,在虾体的体表形成一层保护膜。在贮藏期间以细菌总数、TVB-N值、pH值和感官评定等作为鲜度指标定期取样测定。实验结果表明:5%的水溶性壳聚糖、10%的山梨糖醇与4%L-异抗坏血酸钠等复配而成的天然保鲜剂用于南美白对虾的保鲜效果显著。与空白对照组相比,可延缓细菌总数增长2～3d,5d内抑制TVB-N值在30.0×10-2mg/g以下,维持了较低的pH值。本论文将对提高虾的品质,促进我国水产加工业的健康发展,具有重大的意义。

In order to prolong the shelf life ofPenaeus Vannamei, a new antistaling agent was prepared with chitosan and sobtitol as raw materials and a comparative study of the new antistaling agent and common preserving agents was made in this paper. At low temperature （4℃）, fresh shrimps were soaked in different antistaling agent solutions for 3-5 minutes to form a thin film in the surface of the shrimps. During the period of storage, aerobic bacterial count, TVB-N value detection, pH value detection and sensory evaluation were made periodically. The results showed that the best formula of the antistaling agent was： 5% of the water-soluble chitosan, 10 % of sorbitol and 4% of the sodium iso-ascorbie, with which the shelf life of the shrimps was 2-3 days longer than that of the control group. Besides, the shrimp preserved with the new antistaling agent had low TVB-N value in 5 days （〈30.0x10^2 mg/g） and low pH value. This research provided references for quality improvement ofPenaeus Vannamei, as well as the development of domestic fishery.