壳聚糖涂层结合真空包装对醉虾贮藏品质的影响

Effects of antimicrobial coating and vacuum packaging to maintain quality of drunken shrimp during storage

为延长醉虾货架期,保持其贮藏品质,研究了真空包装(M1)、空气包装(M2)、1.5%壳聚糖涂膜处理+真空包装(M3)和1.5%壳聚糖涂膜处理+空气包装(M4)对4℃冷藏条件下贮藏醉虾品质的影响。测定了醉虾的菌落总数(TBC)、挥发性盐基氮(TVB-N)、pH、质构和色差。样品的TBC、TVB-N和pH均随着贮藏时间的增加而增加,其中M3样品的值最小,M2样品的值最大,M1和M4样品的值差别不大。剪切力随着贮藏时间的延长呈现减少趋势,其中M3样品的值最高,M2样品的值最低。M3组色差值L*、a*、b*在贮藏期间最稳定。综上,1.5%壳聚糖涂层结合真空包装(M3)对延长虾体的货架期具有一定的增强作用。

The objective of the study was to evaluate the effect of antimicrobial coating made with chitosan combined with vacuum packaging on maintaining the quality of drunken shrimp during storage,and total bacterial counts （TBC）,total volatile base nitrogen （TVB-N）, pH,texture and color were monitored. Samples were packaged with four methods, namely, vacuum packaging （M 1 ）, air packaging （M2）, 1.5% chitosan coating with vacuum packaging（M3） and 1.5% chitosan with air packaging（M4）. With the extension of storage time, the values of TBC,TVB-N and pH of all treated samples increased,and these values of M3 were the lowest, those of M2 were the highest,and there was no significant difference between W1 and W4. Shear force of all samples decreased during storage,and that of M3 was highest,M2 was the lowest. Treatment of M3 showed the best efficiency on maintaining the color values of L＊,a＊ and b＊. Therefore,it could be concluded that 1.5% chitosan coating combined with vacuum packaging （M3） displayed more efficiency on maintaining the quality of drunken shrimps during storage.