虾类抑制黑变保鲜技术研究进展

Research progress on the preservation and melanosis inhibition for shrimps

中文关键词:  虾类  保鲜  黑变  多酚酶

英文关键词:shrimp  preservation  melanosis  polyphenolase

中文摘要:

      虾类中因富含大量人体必需氨基酸、微量营养素而备受关注。本文介绍了虾类的基本信息及其在储藏加工过程中主要存在的黑变问题和机制, 以及各种虾保鲜、抑制黑变的方法。首先介绍了化学方法, 包括现阶段正在使用或已被研究的化学合成试剂及天然试剂的作用机制及相关研究。主要的化学合成试剂有乙二胺四乙酸、4-己基间苯二酚、亚硫酸盐、焦亚硫酸钠、氯化钠等。天然试剂主要包括抗坏血酸、植酸、阿魏酸、曲酸、麦角硫因、儿茶酚、葡萄籽、竹叶抗氧化物、茶黄素、壳聚糖、紫菜多糖、鳄梨等; 物理方法包括调控温度、气调保鲜、辐射、可食用性涂抹材料、冰保鲜冰、压力调控、臭氧等; 其他新兴方法包括乳酸菌法、饥饿法、酸性电解冰法等。还介绍了近几年应用于虾保鲜的综合应用方法, 如冷藏和气调保鲜技术相结合, 用壳聚糖包裹再添加石榴皮提取物, 用橙子油和明胶复配, 焦亚硫酸钠和绿茶与迷迭香提取物的同时使用, 壳聚糖与虾蛋白脂浓缩物等; 最后提出对于新型廉价的保鲜方式的开发, 各种天然抑制剂的研究, 以及将2种或2种以上试剂进行搭配使用以取得更好的协同效果的研究将成为今后虾保鲜抑制黑变的热点。

英文摘要:

      Nowadays, people pay more attention on the shrimps for the large number of essential amino acids and micronutrients which can be offered by them. This paper briefly introduced the basic information of shrimps and the concerns during the storage and processing periods, the mechanism of melanosis and the various kinds of methods for preservation and inhibition of melanosis in shrimps. Firstly, this paper introduced the chemical synthesis reagents and natural ones which had been widely used or had been researched, including electromagnetically acid, 4-hexylresorcinol, sulfate, sodium metabolite, and sodium chloride, and the natural ingredients included scorbutic acid, physic acid, ferule acid, koranic acid, kaolin, catholic, grape seed, bamboo leaf antioxidant, riboflavin, chitinous, seaweed saccharine and avocadoare. The physical methods included temperature regulation, atmosphere preservation techniques, the use of radiation, the use of edible materials, the application of ice-fresh ice, the regulation of stress, and the use of ozone and other emerging methods, such as lactic acid bacteria, starvation method, and acid electrolysis ice method. After that, the methods for the comprehensive application of shrimp preservation in using both chemical and physical methods were also been summarized, such as freezing combined with modified atmosphere packaging, the method of wrapping with chitinous material combined with adding extracts of pomegranate peels, the compounding of orange oil and gelatin, the combination of sodium metabolites, green tea and rosemary extracts, the combine of chitinous with shrimp protein fatty concentrates were summarized. At last, the future exception of the searches in shrimp preservation named the founding of the new technique of shrimp preservation in a low price, the searches of the natural materials and the effects of combination of different kinds of preservation methods were presented.