摘要
以不同浓度(0、5、10 g/L)的金针菇提取物处理冰藏南美白对虾,研究富含麦角硫因的提取物对冰藏南美白对虾的保鲜作用及其对虾类黑变抑制作用。结果表明,以富含麦角硫因的金针菇提取物处理后,南美白对虾感官品质明显好于对照组,南美白对虾的黑变指数、pH值、挥发性盐基氮、多酚氧化酶活性显著低于对照组,处理后菌落总数也显著低于对照组。这表明富含麦角硫因的金针菇提取物能显著延长南美白对虾保鲜期,抑制黑变,改善其食用品质和安全。
The aim of this study was to investigate the effect of flammulina extract at different concentrations（0, 5, 10 g/L） on the melanosis formation and quality of pacific white shrimp during iced storage. The melanosis formation was significantly inhibited and sensory quality was significantly improved in shrimp treated by various concentration of flammulina extract, compared with the control. The increase of pH, total volatile basic nitrogen content and the total bacteria amounts of shrimp treated by 5 g/L and10 g/L of flammulina extract was significantly retarded. These results suggested that flammulina extract could be used as an effective natural alternative to synthetic antimelanosic agents to inhibit postmortem melanosis and improve the quality of shrimp during iced storage.
出处
《食品科技》
CAS
北大核心
2014年第11期147-150,共4页
Food Science and Technology
基金
浙江海洋学院中青年教师资助项目
关键词
南美白对虾
金针菇提取物
保鲜
黑变
Penaeus vannamei
flammulina extract
preservation
melanosis
