中国农业大学学报2018，Vol.23Issue(6)：92-99,8.DOI:10.11841/j.issn.1007-4333.2018.06.11
冰衣结合茶多酚对南美白对虾冻藏中品质变化的影响
Effects of glazing with tea polyphenols on the quality characteristics for Pacific white shrimp(Litopenaeus vannamei)during frozen storage
摘要
Abstract
Freezing storage is common option among the existing methods of long term preservation for shrimp products. Glazing, which is used to reduce the impact on quality resulting from cold storage deterioration, becomes an important quality and economic factor in seafood industry. In order to elucidate the influence of glazing on the Pacific white shrimp's quality during the frozen storage, the shrimp are glazing with water or tea polyphenols. The color, cooking loss, water distribution, water soluble protein content, disulfide bond content and carbonyl content and fluorescence intensity of shrimp are determined. The results showed that:With the extension of storage time, its water holding property is decreasing. And the cooking losses in 24 weeks were increased to 16.47％, 13.42％ and 14.03％;The color of treatment group and control group has significant difference(P＜0.05);Disulfide bond content and carbonyl content are increasing;The fluorescence intensity was decreased to 45.86％, 37.78％and 35.38％ at 24 weeks;The protein denaturation of the treatment group are significantly better than the control group(P＜0.05), and the addition of tea polyphenols could better reduce the degree of protein oxidation.关键词
南美白对虾/冻藏/镀冰衣/茶多酚Key words
Pacific white shrimp/frozen storage/glazing/tea polyphenols分类
农业科技引用本文复制引用
雷雨田,石径,桂萍,冯力更,余训培,罗永康..冰衣结合茶多酚对南美白对虾冻藏中品质变化的影响[J].中国农业大学学报,2018,23(6):92-99,8.基金项目
国家科技支撑项目(2015BAD17B03) （2015BAD17B03）
