虾类生物保鲜膜的制备技术研究

Preparation Technology Research of Biological Preservative Antimicrobial Coatings for Shrimp

以凡纳滨对虾为原料,采用茶多酚、海藻酸钠、甘油、硬脂酸等成分为成膜材料,对生物抗菌膜的组分配比和制膜工艺进行研究。结果表明：茶多酚浓度15 g/L、海藻酸钠浓度20 g/L、甘油浓度0.4%、硬脂酸浓度15 g/L的组分配比以及在膜液pH 5.5、存放环境RH〈50%的条件下制备的膜具有良好的机械抗菌性能。经过上述条件生产的抗菌膜对凡纳滨对虾及其虾仁具有良好的保鲜效果,虾类保鲜期延长3~4 d,虾仁持水力和感官品质得到不同程度的提高。

The component ratio and technology of producing were investigated with tea polyphenols,sodium alginate,glycerol and stearic acid.The results showed that： biology retaining freshness antimicrobial coatings were the good machine and antimicrobial performance,with the ratio of tea polyphenols concentration 15 g/L,sodium alginate concentration 20 g/L,glycerol concentration 0.4 g/L,stearic acid concentration 15 g/L,and under the condition of pH 5.5,RH50%.After the above condition of producing Litopenaeus vannamei and shrimp meat were good character,shrimp preservation time were delayed 3-4 days,keeping water and sense character of shrimp meat were improved.