文献类型：期刊文献

中文题名：冰温下复合保鲜剂和焦亚硫酸钠对南美白对虾防黑变保鲜效果比较

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：吕艳芳[1,2];蔡路昀[2];李颖畅[2];李学鹏[2];杨铭铎[1];励建荣[2];王雅玲[3];陈华健[4]

机构：[1]哈尔滨商业大学食品工程学院;[2]渤海大学食品科学与工程学院;[3]广东海洋大学食品科技学院;[4]湛江国联水产开发股份有限公司

年份：2017

卷号：17

期号：7

起止页码：129

中文期刊名：中国食品学报

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

收录：CSTPCD、、北大核心2014、Scopus、CSCD2017_2018、北大核心、CSCD

基金："十二五"国家科技支撑计划项目(2012BAD29B06);辽宁省食品安全重点实验室开放课题(LNSAKF2011033)

语种：中文

中文关键词：南美白对虾;防黑变;复合保鲜剂;焦亚硫酸钠

外文关键词：Penaeus vannamei; anti-melanosis; compound preservative; sodium metabisulfite;

中文摘要：为有效防止对虾黑变,超量使用亚硫酸盐的现象屡禁不止,造成虾类产品中二氧化硫严重超标,危害人体健康。使用复配防黑保鲜剂(植酸0.1%、柠檬酸0.8%、壳聚糖0.1%)处理南美白对虾,然后与1%焦亚硫酸钠处理组进行比较,总结两者的防黑保鲜效果,为进一步推广使用安全的化学、生物复配防黑保鲜剂提供参考资料。结果表明:在冰温贮藏条件下,复配保鲜剂处理的对虾的感官评分、p H值、TVB-N、质构、酚氧化酶活性、色差、细菌总数在贮藏期间的变化与1%焦亚硫酸钠处理组非常相近,两者防黑保鲜效果基本一致。从食品安全角度来说,复合保鲜剂更安全,可以替代亚硫酸盐。

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,p H, 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.