摘要
采用正交试验对南极磷虾新型复配保鲜剂进行开发与优化,并以南极磷虾感官、TBARS、TCA-N、汁液流失体积及损失率为指标,结合质构和色差试验,对一定温度条件下(2℃)南极磷虾保鲜效果进行了验证。正交试验结果表明:复配保鲜剂的最佳配比浓度为D-山梨糖醇15 g/L、混合磷酸盐7 g/L、4-HR 0.1 g/L;南极磷虾经复配保鲜剂处理后品质得到一定改善,TCA-N含量、汁液流失体积及损失率上升缓慢,TBARS变化呈下降趋势;南极磷虾肌肉组织最大剪切力下降速率低于空白对照组,但作用不显著(P>0.05),在CIElab色差系统中,a*值随南极磷虾鲜度的变化呈正向线性相关,且复配保鲜组中a*值增速缓慢。验证结果表明,复配保鲜剂对贮藏在2℃条件下的南极磷虾保鲜效果显著。
Compound preservative was developed and optimized by orthogonal experiment for fresh keeping of Antarctic krill. In order to verify the effect of the preservative, sensory evaluation, TCA-soluble nitrogen contents, TBARS values, juice volume loss, loss rate, texture index and chromatism were tested under the temperature of 2℃. According to the results of orthogonal experiment L9 （34） , the optimum compositions were： Sorbitol 15 g/L, 4-HR 0. 1 g/L and phosphate mixture 7 g/L. The loss for TCA- nitrogen contents, juice volume and shrimp loss rate were slowly; TBARS values was decreased; the maximum sheer force of the muscle had a slower decrease rate than blank controls, but it had no significant difference with control group （P 〉 0.05） ; In CIElab color system, The a＊ value had a positively linearly related to the change of Antarctic krill＇ s fresh degree. The group treated with compound freshness preservative had a slower growth of a＊ value. The verification showed that compound freshness preservative had a remarkable effect on Antarctic krill.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2012年第7期190-195,共6页
Food and Fermentation Industries
基金
国家高技术研究发展计划项目(2011AA090801)
中央级公益性科研院所基本科研业务费专项资金(中国水产科学研究院东海水产研究所)资助项目(2011T05)
农业部南极海洋生物资源开发利用专项
关键词
南极磷虾
复配保鲜剂
品质变化
antarctic krill, compound freshness preservative, quality changes
