汽爆柚皮对南美白对虾的保鲜效果

Fresh-keeping effects of steam-exploded pomelo peel on Penaeus vannamei

中文关键词:  南美白对虾  柚皮  蒸汽爆破技术  保鲜

英文关键词:Penaeus vannamei  pomelo peel  steam explosion technology  freshness preservation

中文摘要:

      目的 探究蒸汽爆破技术处理后的柚皮对南美白对虾的保鲜效果。方法 分别用汽爆柚皮、汽爆柚皮与海藻酸钠的混合物、乳酸菌处理对虾，然后4 ℃贮藏, 检测贮藏时对虾的鲜度指标。结果 1.6 Mpa汽爆柚皮与海藻酸钠混合物处理的对虾鲜度品质最好，其感官分值一直最高, pH始终最低, 第6 d的细菌总数为5.73 lg CFU/mL，未超过可食用标准，而对照组已不可食用, 第4 d的硫代巴比妥酸反应物(thiobarbituric acid reactive substances, TBARS)为1.33 mg/kg、挥发性盐基氮(total volatile base nitrogen, TVB-N)为12.50 mg/100 g, 指标明显好于对照。结论 汽爆柚皮与海藻酸钠混合物能有效延长4 ℃贮藏环境下南美白对虾的货架期。

英文摘要:

      Objective To explore the fresh-keeping effects of pomelo peel treated by steam explosion technology on Penaeus vannamei. Methods The steam-exploded pomelo peels, the mixture of steam-exploded pomelo peels and sodium alginate, and lactic acid bacteria were used to treat shrimp, respectively, and then stored at 4 ℃, and the freshness index of shrimp during storage was tested. Results The freshness quality of shrimp treated with the mixture of 1.6 Mpa steam-exploded pomelo peel and sodium alginate was the best, its sensory score was always the highest, pH was always the lowest, and the total number of bacteria on the 6th day was 5.73 lg CFU/mL, which did not exceed edible The standard, while the comparison group was inedible, the thiobarbituric acid reactive substances (TBARS) on the 4th day was 1.33 mg/kg, total volatile base nitrogen (TVB-N) was 12.50 mg/100 g, and the indicators are significantly better than the comparison. Conclusion The mixture of steam-exploded pomelo peel and sodium alginate can effectively extend the shelf life of Penaeus vannamei in 4 ℃ storage environment.