复合涂膜处理对中国对虾保鲜的影响

Preservation effect of composite coating treatment on Chinese shrimp

利用壳聚糖、ε-聚赖氨酸和卡拉胶进行复合涂膜,以感官评定、菌落总数、p H、TVB-N、TBA、质构特性、SDSPAGE凝胶电泳为指标,探究(4±1)℃条件下不同涂膜处理对中国对虾保鲜效果的影响。研究表明:涂膜组的保鲜效果明显优于空白组,且复合涂膜效果优于单独涂膜。涂膜处理能够抑制贮藏期间细菌的生长,延缓蛋白质和脂肪的氧化变质。与空白组相比,复合涂膜可以将中国对虾的货架期延长4 d。

Chitosan,ε-polylysine and carrageenan were used for composite coating,with sensory evaluation,total viable count （TVC） , pH, total volatile base nitrogen（TVB-N） , thiobarbituric acid（TBA） values, texture and SDS-PAGE as the indicator. The effects of different coating treatments on the preservation of Chinese shrimp at （4 ± 1 ） ℃ were investigated. The results showed that, preservation effect of the coating group was significantly better than the blank group, and the composite coating film was better than the single coating film. Coating treatment could inhibit the growth of bacteria during storage, delay the oxidative deterioration of protein and fat. Compared with the blank group, the composite coating could extend the shelf life of Chinese shrimp for 4 d.