摘要
为解决南美白对虾易腐败以及化学保鲜剂可能引起的食品安全等问题,通过正交试验,将壳聚糖、茶多酚、乳酸链球菌素(Nisin)进行复配,优选出一种复合生物保鲜剂,并验证了其在南美白对虾防腐保鲜中的效果。结果表明:复合生物保鲜剂的优化质量分数配比为壳聚糖1.5%、茶多酚0.1%、Nisin0.02%;经该复合生物保鲜剂处理后的南美白对虾在(4±1)℃贮藏过程中挥发性盐基氮(TVB-N)在第8天还未达到30mg/100g,细菌总数在第9天才达到5×105个/g,保持了较好的感官品质,货架期由4d延长到了7～8d。处理1kg对虾新增成本为0.17元,具有较好的应用价值。
In order to resolve the problem of Pacific white shrimp spoilage and food safety issues caused by chemical preservatives,a compound biological preservative composed of chitosan,tea polyphenols and Nisin was developed.The formulation of the preservative was optimized using orthogonal array design.Meanwhile,the optimized preservative formula was tested for its fresh-keeping effect on Pacific white shrimps.The optimal composition was 1.5% chitosan,0.1% tea polyphenols and 0.02% Nisin.The total volatile basic nitrogen （TVB-N） in Pacific white shrimps treated with this biological preservative on 8th day of storage at （4 ± 1） ℃ was still less than 30 mg/100 g,the total bacterial count （TBC） was only 5 × 10^5 CFU/g on the 9th day,and in the first 6 days,the sensory quality kept better than that of untreated Pacific white shrimps and the shelf-life was prolonged from 4 to 7-8 days.This compound preservative has promising applications in the fresh-keeping of Pacific white shrimp due to its low cost.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第14期294-298,共5页
Food Science
基金
上海市生物医药和农业科技领域重点科技项目(08391911500)
2009年上海市优秀学科带头人计划项目(09XD1402000)
上海市教育委员会重点学科建设项目(J50704)
关键词
复合生物保鲜剂
防腐保鲜
南美白对虾
货架期
compound boilogical preservative
preservation
Pacific white shrimp
shelf-life
