柚子皮挥发性物质对冷藏南美白对虾货架期的影响

Effects of Volatile Compounds from Pomelo Peel on Shelf Life of Refrigerated Penaeus vannamei

研究柚子皮挥发性物质对冷藏南美白对虾的保鲜效果.用柚子皮无接触包裹南美白对虾,(4±1)℃冷藏,定期对冷藏期间南美白对虾的感官评价、气味、挥发性盐基氮含量、菌落总数、挥发性物质等鲜度指标进行测定.结果表明:柚子皮挥发性物质显著抑制了冷藏过程中南美白对虾挥发性盐基氮含量和菌落总数的增长速率,延缓了南美白对虾感官品质的下降,抑制了三甲胺、吲哚等腥臭化合物的产生.由此得出结论,柚子皮挥发性物质能够延长冷藏南美白对虾的货架期.

The preservation effect of volatile compounds from pomelo peel on refrigerated Penaeus vannamei was studied.The shrimp was wrapped in pomelo peel without contact and stored at(4±1)℃.The indexes of sensory evaluation,odor,content of total volatile base nitrogen(TVB-N),aerobic plate count,and volatile compounds of Penaeus vannamei during refrigeration period were regularly measured.The results showed that volatile compounds from pomelo peel significantly inhibited the rise of TVB-N content and aerobic plate count,delayed the decline of sensory quality,and inhibited the production of fishy compounds such as trimethylamine and indole.It is therefore concluded that volatile compounds from pomelo peel can prolong the shelf life of refrigerated Penaeus vannamei.