食品工业科技2017，Vol.38Issue(6)：333-338,6.DOI:10.13386/j.issn1002-0306.2017.06.055
中国毛虾(Acetes chinensis)虾皮复合保鲜剂筛选及保鲜效果的研究
Screening and fresh-keeping effect of composite preservatives on Acetes chinensis
摘要
Abstract
In order to solve the problems that Acetes chinensis (dried small shrimps)are apt to deteriorate in transport or saleing at ambient temperature,three kinds of antimicrobial preservatives,including potassium sorbate,sodium diacetate and Nisin,as well as three kinds of anti-oxidants,including sodium erythorbate AOB,and phytic acid,were investigated,respectively.The results showed that complex preservatives of Acetes chinensis were obtained and they were potassium sorbate,sodium diacetate and sodium erythorbate.By orthogonal test to obtain the optimal combination of compound preservative,the results indicated that the optimal proportion of compound fresh-keeping agent was 0.10％ potassium sorbate,0.05 ％ sodium diacetate,0.2％ sodium isoascorbate respectively.Results showed that complex preservative treatment slowed down the increase of aerobic plate count and total volatile basic nitrogen(TVB-N)of Acetes chinensis significantly at room temperature and prolonged the shelf life to 25 days,than that of the control group was prolonged by about 15 days.This compound preservative had a good fresh-keeping effect,which could provide theoretical basis for the preservation and quality control of Acetes chinensis.关键词
中国毛虾/山梨酸钾/双乙酸钠/异抗坏血酸钠/保鲜Key words
Acetes chinensis/potassium sorbate/sodium diacetate/sodium isoascorbate/preservation分类
轻工纺织引用本文复制引用
李馥君,翁佩芳,朱亚珠,吴祖芳,张鑫,苗英杰..中国毛虾(Acetes chinensis)虾皮复合保鲜剂筛选及保鲜效果的研究[J].食品工业科技,2017,38(6):333-338,6.基金项目
浙江省自然科学基金面上项目(LY15C200015) （LY15C200015）
舟山市科技局公益类科技项目(2014C31052) （2014C31052）
宁波大学“水产”浙江省重中之重开放基金资助项目(XKZSC1534). （XKZSC1534）
