包装与食品机械2017，Vol.35Issue(1)：1-5,5.DOI:10.3969/j.issn.1005-1295.2017.01.001
盐藻多糖对熟制南美白对虾冻藏期间品质变化的影响
Effect of Dunaliella salina Polysaccharide Preservative on Quality of White Shrimp during Frozen Storage
摘要
Abstract
The effect of Dunaliella salina polysaccharide on quality changes of white shrimp (Litopenaeus vannamei) during frozen storage were studied.Total bacterial count,TVB-N value,TBA value,color (L*,a* and b*),texture (hardness and springness),and moisture content were periodically assessed,to investigate the effect of D.salina polysaccharide on the quality and freshness of white shrimps (Litopenaeus vannamei).The results showed that the freshness of shrimps did not exceed the standard limitation.But the moisture content of shrimp samples decreased significantly,hardness increased rapidly,springness decreased,color (L*,a* and b*) is reduced,the quality of shrimp samples decreased with time increasing during the frozen storage.Freshness level increased by D:salina polysaccharide treatment,accompanied hardness and springness improved,and color fading was retarded.D.salina polysaccharide play a certain role in water holding and color protecting for pre cooked white shrimps (Litopenaeus vannamei) during frozen storage.关键词
盐藻多糖/南美白对虾/熟制/冻藏/品质变化Key words
Dunaliella salina polysaccharide/white shrimp (Litopenaeus vannamei)/pre cooked/frozen storage/quality changes分类
轻工纺织引用本文复制引用
孙协军,吴科阳,李秀霞..盐藻多糖对熟制南美白对虾冻藏期间品质变化的影响[J].包装与食品机械,2017,35(1):1-5,5.基金项目
"十二五"国家科技支撑计划项目(2015BAD17B03) （2015BAD17B03）
