涂膜及气调保鲜对南美白对虾品质的影响

Effects of film-forming combined with modified atmosphere packaging on qualities of Pacific white shrimp

为了改善南美白对虾黑变快、货架期短的情况,制备含黑变抑制组分(M)和1%壳聚糖(Chitosan)的复合保鲜剂,用其涂膜保鲜南美白对虾,采用高阻隔复合包装袋(K-PET/PE),采用40%CO2/30%O2/30%N2(Ⅰ)和85%CO2/5%O2/10%N2(Ⅱ)2种气调包装,(4±1)℃冷藏,通过菌落总数、挥发性盐基氮、pH值、多酚氧化酶的活性和感官评定等指标评价不同保鲜工艺对南美白对虾的黑变抑制和防腐保鲜效果。通过正交试验获得的黑变抑制组分(M)最优组合为:0.01%4-己基间苯二酚+1.5%柠檬酸+1.0%抗坏血酸;组合(Chitosan+Ⅰ)、(Chitosan+M+Ⅰ)、(Chitosan+Ⅱ)、(Chitosan+M+Ⅱ)分别在第6天、第8天、第12天和第14天开始出现显著黑变;相比对照组,所有处理组在整个贮藏期内的菌落总数、挥发性盐基氮、pH值、多酚氧化酶的活性的增长速度均有所下降,组合(Chitosan+M+Ⅱ)保鲜效果最佳,使(4±1)℃条件下的货架期延长2倍多。涂膜保鲜剂结合气调包装(MAP)的处理方式是南美白对虾保鲜的有效手段,具有应用推广价值。

In order to inhibit melanosis of Pacific white shrimp and prolong its shelf-life,1%chitosan was combined with a kind of mixed anti-melanosis component（M）to prevent corrosion of Pacific white shrimp under modified atmosphere packaging（MAP）of two gas mixtures,i.e.,40%CO2/30%O2/30%N2（Ⅰ）and 85%CO2/5%O2/10%N2（Ⅱ）with high-barrier packaging bag（K-PET/PE）at（4±1）℃.Total bacteria count（TBC）,total volatile basic nitrogen（TVB-N）,pH,polyphenol oxidase（PPO）activity,and sensory evaluation were determined to evaluate the effects of the different preservation methods.The mixed anti-melanosis component（M）were optimized by orthogonal experiment,the optimal combination was as follows,0.01%4-hexylresorcinol＋1.5%citric acid＋1%ascorbic acid,the Group（Chitosan＋Ⅰ）,（Chitosan＋M＋Ⅰ）,（Chitosan＋Ⅱ）and（Chitosan＋M＋Ⅱ）began to generate melanosis dramatically at 6th,8th,12th and 14th day,respectively;all treatment groups,compared with the control,could slow down the increase of TBC,TVB-N,PPO activity and the pH significantly during the whole storage period.The fresh-keeping effect of Group（Chitosan＋M＋Ⅱ）was the best in all groups,extending the shelf-life of Pacific white shrimp more than two times compared with control when stored at（4±1）℃.Film-forming combined with modified atmosphere packaging is an effective preservation method for Pacific white shrimp,which has application values.