迷迭香活性包装对虾仁冷藏过程中脂质氧化与 质构的影响

Effect of active packaging containing rosemary on the oxidative stability and textural profile of shrimp during chilled storage

中文关键词:  虾仁  迷迭香提取物  活性包装  氧化  质构

英文关键词:shrimpt  rosemary extracts  active packaging  antioxidant  texture

中文摘要:

      目的 研究不同浓度迷迭香活性包装对虾仁冷藏过程中脂质氧化与质构的影响。方法 将不同浓度的迷迭香加入包装材料来保藏虾仁, 研究冷藏过程中虾仁过氧化值(peroxide value, POV)、硫代巴比妥酸(thiobarbituric acid reactive substance, TBARS)值、巯基(sulfhydryl, SH)、Ca2+-ATPase活性和质构特性的变化。结果 迷迭香活性包装对冷藏期间虾仁的脂质氧化有一定的抑制作用, 而且和迷迭香的浓度呈正相关。在虾仁冷藏的12天内, 迷迭香添加量为0.75 mg/cm2实验组的过氧化值相对于空白对照组降低47%, TBARS相对于空白对照组降低31%。质构数据表明, 迷迭香活性包装能延缓虾仁硬度、弹性、咀嚼性的改变。结论 迷迭香活性包装能有效抑制冷藏虾仁的品质变化, 并能延缓质构劣变, 是一种有潜力的虾仁包装技术。

英文摘要:

      Objective To investigate the effects of active packaging prepared with different concentrations of rosemary on oxidative stability and textural profile of shrimp during chilled storage. Methods The rosemary with various concentrations were incorporated into the packaging material to store the shrimp, and the changes of peroxide value (POV), thiobarbituric acid reactive substance (TBARS) value, sulfhydryl (SH) value, Ca2+-ATPase activities and texture attributes of shrimp were determined. Results Lipid and protein oxidation was inhibited by active packaging with rosemary effectively, and the effects were positively correlated with the concentration of rosemary during chilled storage. Compared with control group, addition of 0.75 mg/cm2 rosemary extracts showed remarkable decrease in POV with 47% and TBARS with 31% during 12 d of chilled storage. In addition, the data of textural profile showed that active packaging with rosemary extracts could delay the changes of hardness, springiness and chewiness of shrimp. Conclusion Active packaging prepared with rosemary extracts is a kind of promising technology and it can effectively inhibit lipid and protein oxidation and delay the changes in texture characteristics.