茶多酚复合保鲜剂对冷藏南美白对虾品质的影响

Effect of Tea Polyphenol Complex Preservative on the Quality of Penaeus vannamei under Cold Storage

南美白对虾在冷藏期间极易腐败,为改善对虾的贮藏品质,用茶多酚、柠檬酸和L-半胱氨酸浸泡南美白对虾,测定各组贮藏期间感官评价、pH值、挥发性盐基氮含量、白度值及细菌总数的变化,研究茶多酚及其复配生物保鲜剂对冷藏条件下南美白对虾的保鲜效果,延长贮藏期。结果表明:4℃冷藏条件下,茶多酚及其复配生物保鲜剂处理组能有效提高对虾贮藏期间肉质、外观和气味品质,抑制微生物生长和挥发性盐基氮产生,在一定程度上抑制黑变反应,处理组中8 g/L茶多酚、5 g/L柠檬酸、2 g/L L-半胱氨酸复配效果最好。

Penaeus vannamei is very perishable even during cold storage. In order to improve its quality under cold storage, Pacific white shrimps were pre-soaked in mixed solutions containing different concentrations of tea polyphenols, citric acid and L-cysteine. Sensory evaluation, pH, total volatile basic nitrogen （TVB-N）, whiteness and total bacterial count were determined during storage. Results showed that both tea polyphenols alone and its combinations with citric acid and L-cysteine could improve the quality, appearance and odor of the shrimps, effectively inhibit the growth of microbes, and reduce TVB-N levels and melanosis. A mixture of 8 g/L tea polyphenols, 5 g/L citric acid and 2 g/L L-cysteine was the best preservative for Pacific white shrimps.