文献类型：期刊文献

中文题名：低压静电场结合气调包装对凡纳滨对虾冰温贮藏期品质的影响

英文题名：Effect of Low-Voltage Electrostatic Field Combined with Modified Atmosphere Packaging on the Quality of Litopenaeus vannamei during Controlled Freezing-Point Storage

作者：段伟文[1];全沁果[1];高静[1,2,3,4];毛伟杰[1,2,3,4];郝记明[1,2,3,4];刘书成[1,2,3,4];吉宏武[1,2,3,4]

机构：[1]广东海洋大学食品科技学院,广东湛江524088;[2]广东省水产品加工与安全重点实验室,广东湛江524088;[3]广东省海洋食品工程技术研究中心,广东湛江524088;[4]广东普通高等学校水产品深加工重点实验室,广东湛江524088

年份：2019

卷号：40

期号：13

起止页码：252

中文期刊名：食品科学

外文期刊名：Food Science

收录：CSTPCD、、EI(收录号：20193507379985)、北大核心2017、Scopus、CSCD_E2019_2020、北大核心、CSCD

基金：现代农业产业技术体系建设专项(CARS-48)

语种：中文

中文关键词：凡纳滨对虾;保鲜;低压静电场;气调包装;冰藏货架期

外文关键词：Litopenaeus vannamei;preservation;low-voltage electrostatic field;modified atmosphere packaging;freezing-point shelf life

中文摘要：为了延长凡纳滨对虾冰藏((-1±1)℃)货架期,并延缓贮藏期间的品质劣变,通过比较不同贮藏条件下凡纳滨对虾的菌落总数、挥发性盐基氮含量、pH值、K值、汁液流失率、白度、感官评分及流变学特性的变化,研究低压静电场(2.5 kV、50 Hz)结合气调包装(体积分数75% CO2+25% N2)对冰温下凡纳滨对虾的保鲜效果。结果表明:冰温下低压静电场结合气调包装相较于仅冰温、低压静电场结合冰温和气调包装结合冰温贮藏,对凡纳滨对虾的保鲜效果最好,能明显抑制冰温贮藏期微生物引起的腐败变质,对不良感官特性有所改善,且能延缓核苷酸的降解,货架期可达14 d,比空白组(普通空气、低温贮藏)延长了8 d;该条件下凡纳滨对虾色泽和感官评分良好,汁液流失率在整个贮藏过程中均低于3%,虾肉的软化在贮藏后期也有所延缓。因此,低压静电场可作为一种新技术用于提升凡纳滨对虾的保鲜。

外文摘要：In order to extend the shelf life of Litopenaeus vannamei and improve the quality during controlled freezing-point storage (( 1 ± 1)℃), the effects of different storage conditions including (Ⅰ) controlled freezing-point storage (CFPS),(Ⅱ) low-voltage electrostatic eld (LVEF) combined with CFPS (LVEF-CFPS),(Ⅲ) modi ed atmosphere packaging (MAP) combined with CFPS (MAP-CFPS), and (Ⅳ) LVEF combined with MAP and CFPS (LVEF-MAP-CFPS) on the quality of L. vannamei were investigated. Changes in total bacterial count, total volatile basic nitrogen (TVB-N) content, pH, K value, drip loss, whiteness, and sensory and rheology properties were monitored and compared between the four groups. The results showed that the LVEF-MAP-CFPS had the best preservative effect among these storage conditions, and it could signi cantly inhibit spoilage and deterioration caused by microorganisms, maintain the sensory quality, and delay the degradation of nucleotides to some extent, thus extending the shelf life up to 14 days, 8 days longer than the blank group (air-packaged and stored at low temperature). The color and sensory score were good, drip loss rate was less than 3%, and softening was delayed during the late period of storage. Low-voltage electrostatic eld can be useful to extend the shelf life of L. vannamei.