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肉桂醛复合保鲜剂对南美白对虾贮藏品质的影响 预览 被引量:16

Effects of Cinnamaldehyde-combined Preservative on Quality of Pacific White Shrimp during Storage
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摘要 为延长南美白对虾贮藏期,对8种天然化合物的抑菌和南美白对虾多酚氧化酶(PPO)抑制活性进行了对比试验,发现肉桂醛同时兼具抑菌和抑制多酚氧化酶活性的双重效果。经酶反应动力学分析,证明肉桂醛是多酚氧化酶的非竞争性抑制剂。采用正交试验,对肉桂醛、植酸和海藻酸钠进行复配比较,确定复合保鲜剂的最佳组分为:肉桂醛质量分数0.10%、植酸质量分数0.05%、海藻酸钠质量分数0.50%。复合保鲜剂处理可有效抑制虾体菌落总数的增加和挥发性盐基氮的积累;同时还可抑制贮藏过程中的脂肪氧化,对感观品质具有良好的保持作用,在(4±1)℃条件下贮藏期可达8~10 d,明显提高了南美白对虾贮藏过程中的品质和货架期。 The effects of eight natural compounds on quality and shelf life of Pacific white shrimps was investigated.Cinnamaldehyde exhibited both antimicrobial activity and inhibitory ability against polyphenol oxidase(PPO) activity to maintain the quality of the Pacific white shrimp during storage.The kinetic analysis showed that cinnamaldehyde was a noncompetitive inhibitor for PPO of the Pacific white shrimp.The combined preservative was optimized using orthogonal experiment and then the optimal combination was as follows: 0.10% cinnamaldehyde,0.05% phytic acid and 0.50% sodium alginate.The aerobic plate counts(APC),total volatile bases nitrogen(TVB-N),thiobarbituric acid reactive substances(TBARS) assay and sensory analyses were used to investigate the change in the quality of the Pacific white shrimps after applications of different treatments.Based on these studies,shrimps treated with the combined preservative exhibited the lowest APC,TVB-N,and TBARS value among the all treatments by the end of storage.The combined preservative could improve the sensory properties and prolong the shelf life of the Pacific white shrimps to 8~10 days.
作者 穆宏磊 郜海燕 陈杭君 房祥军 毛金林 Mu Honglei Gao Haiyan Chen Hangjun Fang Xiangjun Mao Jinlin(Food Science Institute,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China)
出处 《农业机械学报》 EI CAS CSCD 北大核心 2011年第6期161-166,共6页 Transactions of the Chinese Society of Agricultural Machinery
基金 浙江省面上农业项目(2009C32014) 浙江省自然科学基金资助项目(Y3080518) 浙江省农科院创新工程项目(2008R15Y01D05)
关键词 南美白对虾 肉桂醛 贮藏 微生物腐败 黑变 Pacific white shrimp Cinnamaldehyde Storage Microbial spoilage Melanosis
作者简介 穆宏磊,助理研究员,主要从事农产品贮藏与加工研究,E-mail:mhljoe@163.com 通讯作者:郜海燕,研究员,博士生导师,主要从事农产品贮藏与加工研究,E-mail:spsghy@163.com
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