摘要
低温等离子体(atmospheric cold plasma,ACP)在食品保鲜领域有着广泛的应用。研究了在电压为60 kV条件下经ACP处理60、90、120及150 s后凡纳滨对虾营养成分的改变和在4℃储藏鲜度品质随时间的变化,其中包括挥发性盐基氮、质构特性及黑变感官等的变化。研究结果表明经ACP处理后的凡纳滨对虾营养成分损失较小,并能保持其较好的鲜度品质和感官,同时可以延缓黑变的作用。并且随着处理时间的增长,凡纳滨对虾的黑变过程延长,并对其鲜度品质控制起到促进作用。
Atmospheric cold plasma(ACP)has a wide range of applications in food,polymer materials and medicine.This experiment investigated the effect of ACP on the changes of freshuess quality of Litopenaeus vannamei with time under 4℃ storage condition and nutrient components after treatment with ACP for 60,90,120 and 150 s at 60 kV,including total viable count,protein content,texture and sensory.The results showed that L.vannamei after ACP treatment can maintain good freshness quality and sensory,and also can delay blackening.Besides,with the increase of treatment time,the blackening process of L.vannamei is prolonged and plays a catalytic role in Freshness quality control.
作者
陈俊羽
薛德奖
裘梦佳
陈静
CHEN Jun-yu;XUE De-jiang;QIU Meng-jia(School of Food and Pharmacy of Zhejiang Ocean University,Zhoushan 316022,China)
出处
《浙江海洋大学学报（自然科学版）》
CAS
北大核心
2020年第6期526-531,共6页
Journal of Zhejiang Ocean University：Natural Science
基金
浙江省自然科学基金(LY17C200010)
浙江省大学生科技创新活动计划暨新苗人才计划(2018R411047)。
关键词
ACP
凡纳滨对虾
营养成分
鲜度品质
ACP
Litopenaeus vannamei
nutrient component
freshness quality
