基于栅栏因子协同作用的中国对虾保鲜效果研究
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摘要
以漳州东山港产中国明对虾(15.0±1.0)g为原材料,在-4℃下采用1.5%壳聚糖保鲜及阻氧剂、0.1%植酸钠为护色剂及流化冰低温处理为栅栏因子,协同作用贮藏对虾,并设定对照组(-4℃贮藏)。通过考察贮藏期挥发性盐基氮含量(TVB-N值)、菌落总数、明度值、pH值、PPO、持水率、弹性等理化及生物指标,以及感官品质,探究栅栏因子应用于对虾的保鲜效果。结果表明:与对照组相比,处理组A(流化冰处理+-4℃贮藏)及处理组B(壳聚糖+植酸钠+流化冰处理+-4℃贮藏)可以有效延缓挥发性盐基氮、菌落总数、pH值及PPO上升,同时可显著提高对虾明度值、持水率、弹性及感官评分(P<0.05);贮藏中后期(4,6,8d),处理组B保鲜效果显著优于处理组A。栅栏因子协同作用可以明显改善对虾贮藏品质,延长货架期约4d。
Aiming at the problems of spoilage and blackening during the storage of Fenneropenaeus chinensis,using 1.5%chitosan(preservative and oxygen inhibitor),0.1% sodium phytate(color-protecting agent)and low temperature treatment of fluidized ice as hurdle factors,the shrimps(15.0±1.0)g from Dongshan Port of Zhangzhou were stored at-4℃synergistically,and the control group(-4 ℃) was set.Physicochemical and biological indexes,including volatile basic nitrogen content(TVB-N value),total numbers of the colony,brightness value,pH value,PPO,water holding capacity,and the elasticity during storage were investigated,and sensory evaluation was made to explore the effect of fence factors on shrimp preservation.The results showed that,compared with the control group,treatment group A(fluidized ice treatment +-4 ℃ storage)and treatment group B(chitosan + sodium phytate + fluidized ice treatment+-4 ℃ storage)could effectively delay the increase of volatile basic nitrogen,total numbers of colony,pH value and PPO,and significantly increase the brightness value,water holding capacity,elasticity and sensory evaluation(P<0.05).In the middle and late storage period(4,6,and 8 d),the effect of treatment group B was markedly better than that of treatment group A. The synergistic effect of hurdle factors could significantly improve the storage quality of the shrimps and extend the shelf life up to 4 d.
Aiming at the problems of spoilage and blackening during the storage of Fenneropenaeus chinensis,using 1.5%chitosan(preservative and oxygen inhibitor),0.1% sodium phytate(color-protecting agent)and low temperature treatment of fluidized ice as hurdle factors,the shrimps(15.0±1.0)g from Dongshan Port of Zhangzhou were stored at-4℃synergistically,and the control group(-4 ℃) was set.Physicochemical and biological indexes,including volatile basic nitrogen content(TVB-N value),total numbers of the colony,brightness value,pH value,PPO,water holding capacity,and the elasticity during storage were investigated,and sensory evaluation was made to explore the effect of fence factors on shrimp preservation.The results showed that,compared with the control group,treatment group A(fluidized ice treatment +-4 ℃ storage)and treatment group B(chitosan + sodium phytate + fluidized ice treatment+-4 ℃ storage)could effectively delay the increase of volatile basic nitrogen,total numbers of colony,pH value and PPO,and significantly increase the brightness value,water holding capacity,elasticity and sensory evaluation(P<0.05).In the middle and late storage period(4,6,and 8 d),the effect of treatment group B was markedly better than that of treatment group A. The synergistic effect of hurdle factors could significantly improve the storage quality of the shrimps and extend the shelf life up to 4 d.
引文
[1]于春霞,王维娜,王安利.中国对虾的研究进展[J].河北大学学报:自然科学版,2001,21(4):455-460.
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[3]吕艳芳,蔡路昀,李颖畅,等.冰温下复合保鲜剂和焦亚硫酸钠对南美白对虾防黑变保鲜效果比较[J].中国食品学报,2017,17(7):129-138.
[4]王东,孙力军,王雅玲,等.纳豆菌抗菌肽APNT-6对凡纳滨对虾的低温保鲜效果[J].水产学报,2012,36(7):1 133-1 139.
[5]EINARSSON H,LAUZON H L.Biopreservation of brined shrimp(Pandalus borealis)by bacteriocins from lactic acid bacteria[J].Applied&Environmental Microbiology,1995,61(2):669-676.
[6]SHAMSHAD S I,RIAZ M.Shelf Life of shrimp(Penaeus merguiensis)stored at different temperatures[J].Journal of Food Science,1990,55(5):1 201-1 205.
[7]梁国斌,王海,张耀红,等.壳聚糖和抗坏血酸复合处理提高台湾青枣采后保鲜效果[J].农业工程学报,2017,33(17):304-312.
[8]陈镠,余婷,王允祥,等.壳聚糖-纳米氧化锌复合涂膜对甜樱桃采后生理和贮藏品质的影响[J].核农学报,2017,31(9):1 767-1 774.
[9]许念尔,徐大伦,张后程,等.壳聚糖、姜紫苏提取液涂膜应用于烤制兔腿保鲜[J].食品与生物技术学报,2016,35(8):815-822.
[10]吴燕燕,李来好,杨贤庆,等.亚硫酸盐在对虾保鲜加工中的残留变化[J].广西师范大学学报:自然科学版,2007,25(1):62-65.
[11]NIRMAL N P,BENJAKUL B.Effect of ferulic acid on inhibition of polyphenoloxidase and quality changes of Pacific white shrim(Litopenaeus vannamei)during iced storage[J].Food Chemistry,2009,116(1):323-331.
[12]曾名湧.食品保藏原理与技术[M].北京:化学工业出版社,2014.
[13]LEISTNER L,GORRIS L G M.Food preservation by hurdle technology[J].Trends in Food Science&Technology,1995,6(2):41-46.
[14]吴希铭.栅栏技术在我国食品企业中存在的缺陷及其对策[J].食品安全质量检测学报,2013,4(2):604-608.
[15]关楠,马海乐.栅栏技术在食品保藏中的应用[J].食品研究与开发,2006,27(8):160-163.
[16]周强,刘蒙佳,蔡倩敏,等.壳聚糖复合膜在草鱼保鲜中的应用[J].江苏农业科学,2017,45(3):159-162.
[17]冯家敏,张宾,蒋林珍,等.流化冰结合防黑剂、抑菌剂对南美白对虾的保鲜效果[J].食品科学,2016,37(2):244-259.
[18]谢晶,杨胜平.生物保鲜剂结合气调包装对带鱼冷藏货架期的影响[J].农业工程学报,2011,27(1):376-382.
[19]LALITHA K V,SURENDRAN P K.Microbiological changes in farm reared fresh water prawn(Macrobrachium rosenbergii de Man)in ice[J].Food Control,2006,17(10):802-807.
[20]周爱梅,张风,银凤,等.利用对虾加工下脚料制备抗氧化肽的研究[J].中国食品学报,2014,14(8):85-91.
[21]王伟,柴春祥,鲁晓翔,等.色差和质构评定南美白对虾的新鲜度[J].浙江农业学报,2015,27(2):271-277.
[22]黄和,曹湛慧,曹增梅,等.番石榴多酚对虾肉糜的保鲜效果研究[J].食品与机械,2014,30(1):159-161.
[23]易俊洁,丁国微,胡小松.南美白对虾脱壳工艺比较及其对虾仁品质的影响[J].农业工程学报,2012,28(17):287-292.
[24]迟海,李学英,杨宪时,等.红酒提取物对南极磷虾贮藏过程中抗氧化效果的影响[J].农业机械学报,2013,44(2):153-158.
[25]林钗.肉制品复合磷酸盐保水剂的优化[J].浙江农业科学,2017,58(10):1 746-1 748.
[26]陆云飞,张宾,祝剑嫄,等.褐藻胶寡糖对南美白对虾虾仁品质特性的影响[J].食品科学,2013,34(18):267-271.
[27]陈飞东,戴志远,王宏海.虾保鲜冰对南美白对虾保鲜效果的影响[J].食品研究与开发,2009,30(1):120-123.
[28]解万翠,王英文,杨锡洪.羧甲基壳聚糖复配对虾保水保鲜剂的研制[J].广东农业科学,2016,43(8):119-123.
[29]LU Sheng-min.Effects of bactericides and modified atmosphere packaging on shelf-life of Chinese shrimp(Femnerpenaeus chinensis)[J].LWT-Food Science and Technology,2009,42(1):286-291.
[30]杨振泉,周海波,高璐.超声波协同流水净化对克氏原螯虾中菌落总数及菌相构成的影响[J].食品科学,2015,36(17):173-178.
[31]李立杰,柴春祥,鲁晓翔,等.微冻南美白对虾鲜度的色泽评价[J].食品工业科技,2013,34(19):320-322.
[32]LPEZ-CABALLERO M E,GONCALVES A,NUNES M L.Effect of CO2/O2-containing modified atmospheres on packed deepwater pink shrimp(Parapenaeus longirostris)[J].European Food Research and Technology,2002,214(9):192-197.
[33]GONCALVES A,LPEZ-CABALLERO M E,NUNES ML.Quality changes of deepwater pink shrimp(Parapenaeus longirostris)packed in modified atmosphere[J].Journal of Food Science,2003,68(8):2 586-2 590.
[34]MARKS H,COLEMAN M.Estimating distributions of numbers of organisms in food products[J].Journal of Food Protection,1998,61(11):1 535-1 540.
[35]MONTERO P,MARTNEZ-LVAREZ O,ZAMORANOJ P.Melanosis inhibition and 4-hexylresorcinol residual levels in deepwater pink shrimp(Parapenaeus iongrostris)following various treatments[J].European Food Research and Technology,2006,223(12):16-21.
[36]凌萍华,谢晶.涂膜及气调保鲜对南美白对虾品质的影响[J].农业工程学报,2010,26(6):368-374.
[37]翁梅芬,郇延军,樊明明,等.不同解冻方式对碎虾仁品质特性的影响[J].食品工业科技,2015,36(16):162-166.
[38]DUUN A S,RUSTAD T.Quality of superchilled vacuum packed Atlantic salmon(Salmo salar)fillets stored at-1.4and-3.6℃[J].Food Chemistry,2008,106(1):122-131.
[39]杨钟燕,李颖畅,王玉华,等.蓝莓叶多酚复合保鲜剂对冷藏南美白对虾品质的影响[J].食品与发酵工业,2016,42(2):197-202.
[2]李学鹏.中国对虾冷藏过程中品质评价及新鲜度指示蛋白研究[D].杭州:浙江工商大学,2011.
[3]吕艳芳,蔡路昀,李颖畅,等.冰温下复合保鲜剂和焦亚硫酸钠对南美白对虾防黑变保鲜效果比较[J].中国食品学报,2017,17(7):129-138.
[4]王东,孙力军,王雅玲,等.纳豆菌抗菌肽APNT-6对凡纳滨对虾的低温保鲜效果[J].水产学报,2012,36(7):1 133-1 139.
[5]EINARSSON H,LAUZON H L.Biopreservation of brined shrimp(Pandalus borealis)by bacteriocins from lactic acid bacteria[J].Applied&Environmental Microbiology,1995,61(2):669-676.
[6]SHAMSHAD S I,RIAZ M.Shelf Life of shrimp(Penaeus merguiensis)stored at different temperatures[J].Journal of Food Science,1990,55(5):1 201-1 205.
[7]梁国斌,王海,张耀红,等.壳聚糖和抗坏血酸复合处理提高台湾青枣采后保鲜效果[J].农业工程学报,2017,33(17):304-312.
[8]陈镠,余婷,王允祥,等.壳聚糖-纳米氧化锌复合涂膜对甜樱桃采后生理和贮藏品质的影响[J].核农学报,2017,31(9):1 767-1 774.
[9]许念尔,徐大伦,张后程,等.壳聚糖、姜紫苏提取液涂膜应用于烤制兔腿保鲜[J].食品与生物技术学报,2016,35(8):815-822.
[10]吴燕燕,李来好,杨贤庆,等.亚硫酸盐在对虾保鲜加工中的残留变化[J].广西师范大学学报:自然科学版,2007,25(1):62-65.
[11]NIRMAL N P,BENJAKUL B.Effect of ferulic acid on inhibition of polyphenoloxidase and quality changes of Pacific white shrim(Litopenaeus vannamei)during iced storage[J].Food Chemistry,2009,116(1):323-331.
[12]曾名湧.食品保藏原理与技术[M].北京:化学工业出版社,2014.
[13]LEISTNER L,GORRIS L G M.Food preservation by hurdle technology[J].Trends in Food Science&Technology,1995,6(2):41-46.
[14]吴希铭.栅栏技术在我国食品企业中存在的缺陷及其对策[J].食品安全质量检测学报,2013,4(2):604-608.
[15]关楠,马海乐.栅栏技术在食品保藏中的应用[J].食品研究与开发,2006,27(8):160-163.
[16]周强,刘蒙佳,蔡倩敏,等.壳聚糖复合膜在草鱼保鲜中的应用[J].江苏农业科学,2017,45(3):159-162.
[17]冯家敏,张宾,蒋林珍,等.流化冰结合防黑剂、抑菌剂对南美白对虾的保鲜效果[J].食品科学,2016,37(2):244-259.
[18]谢晶,杨胜平.生物保鲜剂结合气调包装对带鱼冷藏货架期的影响[J].农业工程学报,2011,27(1):376-382.
[19]LALITHA K V,SURENDRAN P K.Microbiological changes in farm reared fresh water prawn(Macrobrachium rosenbergii de Man)in ice[J].Food Control,2006,17(10):802-807.
[20]周爱梅,张风,银凤,等.利用对虾加工下脚料制备抗氧化肽的研究[J].中国食品学报,2014,14(8):85-91.
[21]王伟,柴春祥,鲁晓翔,等.色差和质构评定南美白对虾的新鲜度[J].浙江农业学报,2015,27(2):271-277.
[22]黄和,曹湛慧,曹增梅,等.番石榴多酚对虾肉糜的保鲜效果研究[J].食品与机械,2014,30(1):159-161.
[23]易俊洁,丁国微,胡小松.南美白对虾脱壳工艺比较及其对虾仁品质的影响[J].农业工程学报,2012,28(17):287-292.
[24]迟海,李学英,杨宪时,等.红酒提取物对南极磷虾贮藏过程中抗氧化效果的影响[J].农业机械学报,2013,44(2):153-158.
[25]林钗.肉制品复合磷酸盐保水剂的优化[J].浙江农业科学,2017,58(10):1 746-1 748.
[26]陆云飞,张宾,祝剑嫄,等.褐藻胶寡糖对南美白对虾虾仁品质特性的影响[J].食品科学,2013,34(18):267-271.
[27]陈飞东,戴志远,王宏海.虾保鲜冰对南美白对虾保鲜效果的影响[J].食品研究与开发,2009,30(1):120-123.
[28]解万翠,王英文,杨锡洪.羧甲基壳聚糖复配对虾保水保鲜剂的研制[J].广东农业科学,2016,43(8):119-123.
[29]LU Sheng-min.Effects of bactericides and modified atmosphere packaging on shelf-life of Chinese shrimp(Femnerpenaeus chinensis)[J].LWT-Food Science and Technology,2009,42(1):286-291.
[30]杨振泉,周海波,高璐.超声波协同流水净化对克氏原螯虾中菌落总数及菌相构成的影响[J].食品科学,2015,36(17):173-178.
[31]李立杰,柴春祥,鲁晓翔,等.微冻南美白对虾鲜度的色泽评价[J].食品工业科技,2013,34(19):320-322.
[32]LPEZ-CABALLERO M E,GONCALVES A,NUNES M L.Effect of CO2/O2-containing modified atmospheres on packed deepwater pink shrimp(Parapenaeus longirostris)[J].European Food Research and Technology,2002,214(9):192-197.
[33]GONCALVES A,LPEZ-CABALLERO M E,NUNES ML.Quality changes of deepwater pink shrimp(Parapenaeus longirostris)packed in modified atmosphere[J].Journal of Food Science,2003,68(8):2 586-2 590.
[34]MARKS H,COLEMAN M.Estimating distributions of numbers of organisms in food products[J].Journal of Food Protection,1998,61(11):1 535-1 540.
[35]MONTERO P,MARTNEZ-LVAREZ O,ZAMORANOJ P.Melanosis inhibition and 4-hexylresorcinol residual levels in deepwater pink shrimp(Parapenaeus iongrostris)following various treatments[J].European Food Research and Technology,2006,223(12):16-21.
[36]凌萍华,谢晶.涂膜及气调保鲜对南美白对虾品质的影响[J].农业工程学报,2010,26(6):368-374.
[37]翁梅芬,郇延军,樊明明,等.不同解冻方式对碎虾仁品质特性的影响[J].食品工业科技,2015,36(16):162-166.
[38]DUUN A S,RUSTAD T.Quality of superchilled vacuum packed Atlantic salmon(Salmo salar)fillets stored at-1.4and-3.6℃[J].Food Chemistry,2008,106(1):122-131.
[39]杨钟燕,李颖畅,王玉华,等.蓝莓叶多酚复合保鲜剂对冷藏南美白对虾品质的影响[J].食品与发酵工业,2016,42(2):197-202.