天津科技大学学报2024，Vol.39Issue(4)：32-38,7.DOI:10.13364/j.issn.1672-6510.20230139
变温条件下不同保鲜剂对南美白对虾的保鲜效果
Preservation Effect of Different Preservatives on Penaeus vannamei under Variable Temperature Conditions
摘要
Abstract
In order to explore the preservation effect of different preservatives on the long-time transportation of Penaeus vannamei,five kinds of preservatives(chitosan,tea polyphenols,4-hexylresorcinol,shrimp fresh treasure and grapefruit essential oil)were selected to study their preservation effect on Penaeus vannamei under variable temperature conditions.The results showed that chitosan could inhibit the growth of total bacterial count(P＜0.05)during shrimp storage,and grapefruit essential oil had the strongest inhibitory effect on odorous substances.The 4-hexylresorcinol treatment group showed strong antioxidant capacity,which significantly delayed the formation of melanosis,but had no significant effect on the spoilage caused by microorganisms.According to the comprehensive evaluation of sensory indexes,microbial indexes,physical and chemical indexes,all the five kinds of preservatives could delay the spoilage rate of shrimp,among which chitosan and grapefruit essential oil treatment had the best preservation effect on long-time transportation,and 4-hexylresorcinol had the best effect on inhibiting melanosis of Penaeus vannamei.关键词
贮藏温度/南美白对虾/保鲜剂/腐败/黑变Key words
storage temperature/Penaeus vannamei/preservative/spoilage/melanosis分类
轻工纺织引用本文复制引用
马莉,马家移,焦耀明,陈怡冰,徐仰仓..变温条件下不同保鲜剂对南美白对虾的保鲜效果[J].天津科技大学学报,2024,39(4):32-38,7.基金项目
天津市科技兴海项目(KJXH2012-14) （KJXH2012-14）
