基于栅栏因子协同作用的中国对虾保鲜效果研究

Study on fresh-keeping effect of shrimp(Fenneropenaeus chinensis)based on the synergistic effect of fence factor

以漳州东山港产中国明对虾(15.0±1.0)g为原材料,在-4℃下采用1.5%壳聚糖保鲜及阻氧剂、0.1%植酸钠为护色剂及流化冰低温处理为栅栏因子,协同作用贮藏对虾,并设定对照组(-4℃贮藏)。通过考察贮藏期挥发性盐基氮含量(TVB-N值)、菌落总数、明度值、pH值、PPO、持水率、弹性等理化及生物指标,以及感官品质,探究栅栏因子应用于对虾的保鲜效果。结果表明:与对照组相比,处理组A(流化冰处理+-4℃贮藏)及处理组B(壳聚糖+植酸钠+流化冰处理+-4℃贮藏)可以有效延缓挥发性盐基氮、菌落总数、pH值及PPO上升,同时可显著提高对虾明度值、持水率、弹性及感官评分(P<0.05);贮藏中后期(4,6,8d),处理组B保鲜效果显著优于处理组A。栅栏因子协同作用可以明显改善对虾贮藏品质,延长货架期约4d。

Aiming at the problems of spoilage and blackening during the storage of Fenneropenaeus chinensis,using 1.5%chitosan(preservative and oxygen inhibitor),0.1% sodium phytate(color-protecting agent)and low temperature treatment of fluidized ice as hurdle factors,the shrimps(15.0±1.0)g from Dongshan Port of Zhangzhou were stored at-4℃synergistically,and the control group(-4 ℃) was set.Physicochemical and biological indexes,including volatile basic nitrogen content(TVB-N value),total numbers of the colony,brightness value,pH value,PPO,water holding capacity,and the elasticity during storage were investigated,and sensory evaluation was made to explore the effect of fence factors on shrimp preservation.The results showed that,compared with the control group,treatment group A(fluidized ice treatment +-4 ℃ storage)and treatment group B(chitosan + sodium phytate + fluidized ice treatment+-4 ℃ storage)could effectively delay the increase of volatile basic nitrogen,total numbers of colony,pH value and PPO,and significantly increase the brightness value,water holding capacity,elasticity and sensory evaluation(P<0.05).In the middle and late storage period(4,6,and 8 d),the effect of treatment group B was markedly better than that of treatment group A. The synergistic effect of hurdle factors could significantly improve the storage quality of the shrimps and extend the shelf life up to 4 d.