壳聚糖在对虾保鲜中作用的初步研究

本试验采用壳聚糖为主要成分与常用的防腐剂和护色剂进行保鲜性能对比实验,以及在一定温条件下实验对虾类的防腐败保鲜效果,并且以感官指标、TVB-N值、pH值、细菌总数等作为鲜度指标定期取样测定。实验结果表明,壳聚糖涂膜保鲜剂和蜂胶保鲜剂用于对虾的保鲜效果良好,可以抑制细菌总数的增长,维持较低的TVB-N值,改善对虾的感官质量,延长对虾的贮藏期。

Research on the function of chitosan for preservation of raw shrimp

This test is compared with usual preservatives and antioxidants such as Vc and Sorbic acid potassium ,we studied the effect of reagents- Chitosan compound coating on the freshness of prawn .The preserving effect of the new type preserving reagent on prawn was tested such as the microbiological ,biochemical and sensory changes were periodically evaluated .The experimental result indicated that the new prawn preserving reagent showed better preserving effect .They could effectively lead to significantly lower counts of microorganisms , slow down the formation of total volatile base-nitrogen (TVB-N) and also allow a better control of pH in shrimp muscle as compared with counterpart batches. The present study demonstrates that the new preservative for the storage of shrimp is advisable, thus improving the quality and extending the shelf life of this prawn species.