中国食品学报2017，Vol.17Issue(7)：129-138,10.DOI:10.16429/j.1009-7848.2017.07.017
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
The Comparison between Compound Preservatives and Sodium Metabisulfite Treatment on the Anti-melanosis Effect of Penaeus vannamei under Ice-temperature
摘要
Abstract
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.关键词
南美白对虾/防黑变/复合保鲜剂/焦亚硫酸钠Key words
Penoeus vannamei/anti-melanosis/compound preservative/sodium metabisulfite引用本文复制引用
吕艳芳,蔡路昀,李颖畅,李学鹏,杨铭铎,励建荣,王雅玲,陈华健..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[J].中国食品学报,2017,17(7):129-138,10.基金项目
“十二五”国家科技支撑计划项目(2012BAD29B06) （2012BAD29B06）
辽宁省食品安全重点实验室开放课题(LNSAKF2011033) （LNSAKF2011033）
