复配保鲜剂对冻藏南极大磷虾品质变化及货架期的影响

Influences of a Compound Preservative on Quality Changes and Shelf Life of Antarctic Krill(Euphausia superba)at Frozen Temperature

以三氯乙酸可溶性氮(TCA-N)、脂肪氧化程度、汁液浸出体积、最大剪切力、Ca^2+-ATPase和盐溶性蛋白为考察指标,结合感官评价,探讨了复配保鲜剂(D-山梨糖醇15 g/L、混合磷酸盐7 g/L、4-己基间苯二酚0.1 g/L)对南极大磷虾在-18℃冻藏条件下品质变化及货架期的影响,以目前水产品常用保鲜剂——焦亚硫酸钠为对照。结果表明:在-18℃冻藏条件下添加复配保鲜剂可降低南极大磷虾的TBARS值及汁液浸出速率,减少盐溶蛋白和Ca2+-ATPase的损失,明显延缓南极大磷虾蛋白质的分解,改善脂肪氧化及肉质结构变化的状况(P<0.05),使南极大磷虾货架期由66 d延长至102 d,而添加剂焦亚硫酸钠对南极大磷虾品质的保持及货架期的延长作用不明显。因此,从保鲜效果及经济成本考虑,复配保鲜剂成本低廉,具有广阔的应用前景。

The efficacy of a compound preservative(D-sorbitol 15 g/L,mixed phosphates 7 g/L and 4-HR 0.1 g/L)on quality changes and shelf life of Antarctic krill(Euphausia superba)at-18℃frozen temperature was studied using the common aquatic preservative sodium meta-bisulfite as control,and the changes of TCA-N,fat oxidation,juice-leaching volume,maximum shearing force,Ca^2+-ATPase and saltsoluble proteins were detected in combination with sensory evaluation.The results have exhibited that adding the compound preservative under-18℃frozen storage condition can reduce the TBARS value and juice-leaching rate of Antarctic krill,reduce the loss of salt-soluble protein and Ca2+-ATPase,obviously delay the decomposition of protein,inhibit fat oxidation and changes of fleshy structure(P<0.05)and prolong the shelf life of Antarctic krill from 66 d to 102 d.While sodium meta-bisulfite has no obvious promotion to maintaining the quality and extending the shelf life of Antarctic krill.In view of fresh-keeping efficacy and economic cost,the compound preservative is of low cost and broad application prospects.