食品与机械2011，Vol.27Issue(6)：204-208,5.DOI:10.3969/j.issn.1003-5788.2011.06.055
无硫复合保鲜剂结合冰温气调保鲜南美白对虾
Combined sulphur-free compound preservative and ice- temperature controlled atmosphere packaging on freshness keeping of pacific white shrimp (Litopenaeus vannamei)
摘要
Abstract
In order to improve browing of pacific white shrimp, the effect of modified atmosphere packaging(MAP) on fresh-keeping of pacific white shrimp treated with sulphur-free compound preservative (F) and ozone water(C) in contrast with sodium hydrogensulfiteC Y) controlled freezing-point (CF,( - 1. 5±0. 5)) "C was investigated. Changes of polyphenol oxidase (PPO) activity, total volatile base nitrogen (TVB-N). Total plate count (TPC) and sensory evaluation ofsamples to evaluate the effects of treatment groups on fresh-keeping. F, C. Y were still in the acceptable range after storage for 12,10,13 days. F, Y had a similar effect of keeping freshness and can provide 2. 5-fold shelf life for white shrimps compared with freezing-point storage . The result suggest that the use of sulphur-free compound preservativeC F) in combination with freezing-point controlled modified atmosphere packaging could be a safe and effective alternative to application extension.关键词
南美白对虾/无硫复合保鲜剂/亚硫酸氢钠/臭氧/气调包装Key words
pacific white shrimp/ sulphur-free compound preservative! Sodium hydrogensulfite/ozone water/ modified atmosphere packaging/ preservative引用本文复制引用
周娟娟,马海霞,李来好,杨贤庆,梁慧,杨燕,张桢..无硫复合保鲜剂结合冰温气调保鲜南美白对虾[J].食品与机械,2011,27(6):204-208,5.基金项目
广东省海洋渔业科技推广专项(编号:A200901B02 （）
A201000D03) （）
中央级公益性科研院所基本科研业务费专项(编号:2010YD08 （）
2010TS09) （）
广东省水产蛋白改性技术研究团队专项经费(编号:2011A020102005) （编号:2011A020102005）
