变温条件下不同保鲜剂对南美白对虾的保鲜效果

Preservation Effect of Different Preservatives on Penaeus vannamei under Variable Temperature Conditions

为探究不同保鲜剂对长时间贮藏南美白对虾(Penaeus vannamei)的保鲜效果,选择了壳聚糖、茶多酚、4-己基间苯二酚、虾鲜宝及柚子精油5种保鲜剂,研究它们在变温环境下对南美白对虾的保鲜效果。结果表明:壳聚糖处理可以显著抑制对虾贮藏过程中菌落总数增长(P<0.05),柚子精油对腥臭味物质的抑制作用最强;4-己基间苯二酚处理显示出较强的抗氧化能力,显著延缓了对虾贮藏过程中的黑变,但对微生物引起的腐败变质无显著影响。综合分析感官评价、微生物指标和理化指标,5种保鲜剂均能降低对虾的腐败速率,其中壳聚糖和柚子精油处理对长时间贮藏南美白对虾的保鲜效果最好,4-己基间苯二酚对对虾的黑变抑制效果最佳。

In order to explore the preservation effect of different preservatives on the long-time transportation of Penaeus vannamei,five kinds of preservatives(chitosan,tea polyphenols,4-hexylresorcinol,shrimp fresh treasure and grapefruit essential oil)were selected to study their preservation effect on Penaeus vannamei under variable temperature conditions.The results showed that chitosan could inhibit the growth of total bacterial count(P<0.05)during shrimp storage,and grapefruit essential oil had the strongest inhibitory effect on odorous substances.The 4-hexylresorcinol treatment group showed strong antioxidant capacity,which significantly delayed the formation of melanosis,but had no significant effect on the spoilage caused by microorganisms.According to the comprehensive evaluation of sensory indexes,microbial indexes,physical and chemical indexes,all the five kinds of preservatives could delay the spoilage rate of shrimp,among which chitosan and grapefruit essential oil treatment had the best preservation effect on long-time transportation,and 4-hexylresorcinol had the best effect on inhibiting melanosis of Penaeus vannamei.