壳聚糖复合涂膜对青虾盐煮后食用品质的影响

Effect of Chitosan Composite Coating on the Quality of Edible Products after Salt Cooking of Frozen Shrimp

以青虾为研究对象,通过菌落总数、TBA、POV以及ATP及其关联产物的测定,从微生物、脂肪降解以及鲜度的角度,探究壳聚糖复合涂膜对冷藏青虾经盐煮后的食用品质影响。结果表明,相比空白组,壳聚糖复合涂膜显著抑制了微生物等一系列生理生化反应,进一步维持青虾虾肉的脂肪氧化和鲜度等性质的稳定性,从而达到了良好的保鲜效果以及维持最佳的食用品质。文章是壳聚糖复合涂膜对水产品货架期影响研究的有效补充和延伸,为涂膜保鲜技术在虾类等水产品中的应用提供了参考。

In this study,the total number of colonies,TBA,POV,ATP and their associated products were determined,and the effects of chitosan composite coating on the edible quality of refrigerated frozen shrimp after salt cooking were investigated from the perspectives of microbial,fat degradation and freshness.The results showed that,compared with the blank group,the chitosan composite coating group could better inhibit the physiological and biochemical reactions of microorganisms,so as to better maintain the stability of fat oxidation and freshness of the green shrimp meat,so as to achieve a good fresh-keeping effect and to maintain the best edible quality.Based on the research and application of the effects of chitosan composite coating on the shelf life of seafood products,this paper makes an effective supplement to the application of coating preservation technology in green shrimp.