作　　者： (吕艳芳）; (蔡路昀）; (李颖畅）; (李学鹏）; (杨铭铎）; (励建荣）; (王雅玲）; (陈华健）;

机构地区： 哈尔滨商业大学食品工程学院,哈尔滨150076 渤海大学食品科学与工程学院,辽宁锦州121013

出　　处： 《中国食品学报》 2017年第7期129-138,共10页

摘　　要： 为有效防止对虾黑变,超量使用亚硫酸盐的现象屡禁不止,造成虾类产品中二氧化硫严重超标,危害人体健康。使用复配防黑保鲜剂(植酸0.1%、柠檬酸0.8%、壳聚糖0.1%)处理南美白对虾,然后与1%焦亚硫酸钠处理组进行比较,总结两者的防黑保鲜效果,为进一步推广使用安全的化学、生物复配防黑保鲜剂提供参考资料。结果表明:在冰温贮藏条件下,复配保鲜剂处理的对虾的感官评分、p H值、TVB-N、质构、酚氧化酶活性、色差、细菌总数在贮藏期间的变化与1%焦亚硫酸钠处理组非常相近,两者防黑保鲜效果基本一致。从食品安全角度来说,复合保鲜剂更安全,可以替代亚硫酸盐。 To previent shrimp darkening, overdose of sulfite is generally applied, whichintroduces excessive sulfur dioxide in shrimp products, thus harms human health. In this study, we treated shimps with a compound anti-melanosis preservative（phytic acid 0.1%, citric acid 0.8%, chitosan 0.1%） Effect of this preservative was compared with 1% sodium metabisulfite. The comparision of the two preservatives can be used as a reference for the safe application of the chemical and biological compound preservative. Our results showed that under icy conditions, shimp samples treated by the compound preservative were similar to the other samples treated by 1% sodium metabisulfite on sensory evaluation,p H, TVB-N, texture, polyphenol oxidase activity, color deviation, count of total bacteria. These results suggested that the anti-melanosis capability of the two preservatives were close to each other. The compounded preservative represents a better altenetive, due to its safty feature.

关 键 词： 南美白对虾 防黑变 复合保鲜剂 焦亚硫酸钠