文献类型：期刊文献

英文题名：The Comparison between Compound Preservatives and Sodium Metabisulfite Treatment on the Anti-melanosis Effect of Penaeus vannamei under Ice-temperature

作者：Lü, Yanfang[1,2]; Cai, Luyun[2]; Li, Yingchang[2]; Li, Xuepeng[2]; Yang, Mingduo[1]; Li, Jianrong[2]; Wang, Yaling[3]; Chen, Huajian[4]

机构：[1] School of Food Engineering, Harbin University of Commerce, Harbin, 150076, China; [2] College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, 121013, China; [3] College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong, 524088, China; [4] Zhanjiang Guolian Aquatic Products Co., Ltd, Zhanjiang, Guangdong, 524088, China

年份：2017

卷号：17

期号：7

起止页码：129

外文期刊名：Journal of Chinese Institute of Food Science and Technology

收录：EI(收录号：20174604387901)、Scopus(收录号：2-s2.0-85033241809)

语种：英文

外文关键词：Shellfish - Sulfur dioxide - Textures

外文摘要：To previent shrimp darkening, overdose of sulfite is generally applied, whichintroduces excessive sulfur dioxide in shrimp products, thus harms human health. In this study, we treated shimps with a compound anti-melanosis preservative (phytic acid 0.1%, citric acid 0.8%, chitosan 0.1%) Effect of this preservative was compared with 1% sodium metabisulfite. The comparision of the two preservatives can be used as a reference for the safe application of the chemical and biological compound preservative. Our results showed that under icy conditions, shimp samples treated by the compound preservative were similar to the other samples treated by 1% sodium metabisulfite on sensory evaluation, pH, TVB-N, texture, polyphenol oxidase activity, color deviation, count of total bacteria. These results suggested that the anti-melanosis capability of the two preservatives were close to each other. The compounded preservative represents a better altenetive, due to its safty feature. ? 2017, Editorial Office of Journal of CIFST. All right reserved.