Alginate oligosaccharide(AOS)was enzymatically prepared and had a degree of polymerization(DP)of 2-6.AOS exhibited evident antioxidant efficacy in ABTS+scavenging activity,hydroxyl radical scavenging capacity,and tota...Alginate oligosaccharide(AOS)was enzymatically prepared and had a degree of polymerization(DP)of 2-6.AOS exhibited evident antioxidant efficacy in ABTS+scavenging activity,hydroxyl radical scavenging capacity,and total reducing power.The freshness of the prawns,which were treated with AOS andε-polylysine(ε-PL),was evaluated by measuring indicators such as total viable bacteria(TVC),pH,total volatile basic nitrogen(TVB-N),sensory,texture,and melanosis during storage period.The texture properties and sensory scores of prawns treated with AOS andε-PL were significantly improved(P<0.05)in comparison with the control group.Meanwhile,the increase in TVC,pH,TVB-N,and melanosis scores of prawns treated with AOS andε-PL were effectively delayed(P<0.05)in comparison with control group.Moreover,the quality of prawns treated with 8 g/L AOS was better than that of prawns treated with 6 g/L.AOS could prolong the shelf life of prawns by 2 days at least.Therefore,AOS is a natural biological preservative in providing an effective and safe way to preserve freshness of prawns.展开更多
基金supported by the Program of Finance Department of Fujian Province in China(Grant Nos.2015-1297,2018-983,2020-822)the Science and Technology Planning Project of Fujian Province in China(Grant Nos.2020N0001).
文摘Alginate oligosaccharide(AOS)was enzymatically prepared and had a degree of polymerization(DP)of 2-6.AOS exhibited evident antioxidant efficacy in ABTS+scavenging activity,hydroxyl radical scavenging capacity,and total reducing power.The freshness of the prawns,which were treated with AOS andε-polylysine(ε-PL),was evaluated by measuring indicators such as total viable bacteria(TVC),pH,total volatile basic nitrogen(TVB-N),sensory,texture,and melanosis during storage period.The texture properties and sensory scores of prawns treated with AOS andε-PL were significantly improved(P<0.05)in comparison with the control group.Meanwhile,the increase in TVC,pH,TVB-N,and melanosis scores of prawns treated with AOS andε-PL were effectively delayed(P<0.05)in comparison with control group.Moreover,the quality of prawns treated with 8 g/L AOS was better than that of prawns treated with 6 g/L.AOS could prolong the shelf life of prawns by 2 days at least.Therefore,AOS is a natural biological preservative in providing an effective and safe way to preserve freshness of prawns.
