| 壳聚糖涂膜保鲜南美白对虾的研究 |
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| 引用本文： | 赵海鹏,谢晶.壳聚糖涂膜保鲜南美白对虾的研究[J].山西农业科学,2010,38(4):72-75,79. |
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| 作者姓名： | 赵海鹏 谢晶 |
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| 作者单位： | 上海海洋大学食品学院,上海,201306 |
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| 基金项目： | 上海市生物医药和农业科技领域重点科技项目，2009年上海市优秀学科带头人计划 |
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| 摘 要： | 用壳聚糖作成膜剂,在壳聚糖涂膜液中添加功能性成分抗坏血酸(Vc)、植酸并对南美白对虾进行涂膜,处理后于4℃冷藏保鲜。以感官评定、TVB-N值、细菌总数、pH等作为鲜度指标,研究壳聚糖涂膜对延长南美白对虾货架期的效果。试验结果表明;涂膜的保鲜剂组效果明显优于空白组,并且添加有0.5%抗坏血酸和0.1%植酸能有效地延缓虾黑变1～2 d,同时货架期可达到8 d,比空白组延长了3～4 d。
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| 关 键 词： | 壳聚糖 抗坏血酸 植酸 南美白对虾 保鲜 |
Study on Preservation of Prawn(Penaeus vannammei) by Coating with Chitosan Films |
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| ZHAO Hai-peng,XIE Jing.Study on Preservation of Prawn(Penaeus vannammei) by Coating with Chitosan Films[J].Journal of Shanxi Agricultural Sciences,2010,38(4):72-75,79. |
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| Authors: | ZHAO Hai-peng XIE Jing |
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| Institution: | ZHAO Hai-peng,XIE Jing(College of Food Science & Technology,Shanghai Ocean University,Shanghai 201306,China) |
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| Abstract: | Prawns(Penaeus vannammei) coated chitosan with Vc and phytic acid were stored at 4℃. To study the effects of chitosan on the shelf life extension, the sensory changes of the valve of TVB-N, the total count of bacteria colonies and pH were regularly evaluated as guideline. The result of the experiment indicates that prawns coated with chitosan could maintain better sensory characterisitics than those uncoated ones. The chitosan with the addition of 0.5% Vc and 0.1% phytic acid could extend the melanosis 1 ～ 2 days; the shelf life of prawns could extend 3 ～ 4 days and reached 8 days. |
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| Keywords: | Chitosan Vc Phytic acid Penaeus vannammei Preservation |
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