利用石莼与肉桂提取液制备复合涂膜保鲜液及在鲜虾保鲜中的效果评价
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摘要
通过提取石莼、肉桂中活性成分制备复合可食性涂膜保鲜液,并对其在鲜虾保鲜中的效果进行比较和评价。从鲜虾保鲜对照组和处理组试验得知,涂膜保鲜液对鲜虾保鲜的效果明显。保鲜240 min时,处理组内鲜虾虾体仍为灰色,而对照组已变为红色;处理组p H值无明显变化,对照组p H值先下降后上升;处理组虾挥发性盐基氮含量为10.87 mg/100 g,对照组虾挥发性盐基氮含量为33.2 mg/100 g(大于30 mg/100 g);处理组的汁液流失率为15.35%,对照组的汁液流失率为30.43%。
The composite edible coating preservation liquid is prepared through the extraction of active components from cinnamon and ulva,and the effect of fresh shrimp was evaluated. The results showed that the fresh-keeping effect of coating solution on fresh shrimp is obvious. Freshing 240 min,the body of treated group was still fresh shrimp gray,while the control group had become red. The p H value of the treatment group had no obvious change,and the p H value of the control group was decreased and then increased. The content of volatile base nitrogen in the treatment group was 10.87 mg/100 g,and 33.2 mg/100 g(greater than30 mg/100 g) in the control group. The sap loss rate of the treatment group was 15.35%,and 30.43% of the control group.
The composite edible coating preservation liquid is prepared through the extraction of active components from cinnamon and ulva,and the effect of fresh shrimp was evaluated. The results showed that the fresh-keeping effect of coating solution on fresh shrimp is obvious. Freshing 240 min,the body of treated group was still fresh shrimp gray,while the control group had become red. The p H value of the treatment group had no obvious change,and the p H value of the control group was decreased and then increased. The content of volatile base nitrogen in the treatment group was 10.87 mg/100 g,and 33.2 mg/100 g(greater than30 mg/100 g) in the control group. The sap loss rate of the treatment group was 15.35%,and 30.43% of the control group.
引文
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[3]王伏超,李军国,董颖超,等.多糖及改性多糖作为涂膜保鲜材料的研究进展[J].食品科学,2012(5):299-304.
[4]侯萍,马军,李铭,等.海藻多糖用于食品涂膜保鲜的研究现状[J].热带农业科学,2016(4):82-85.
[5]宋伟康,田华,尹学琼,等.海南石莼多糖的提取与分离及其结构性质的初步研究[J].海南大学学报(自然科学版),2016(3):243-249.
[6]陈蒙.裂片石莼多糖的提取分离、抗氧化活性及其保润应用研究[D].杭州:浙江工业大学,2013.
[7]罗振宇,陈薪研,王小燕,等.孔石莼抗病毒蛋白多糖的提取分离及抗柯萨奇病毒B3活性[J].时珍国医国药,2010(5):1 090-1 093.
[8]张颖.南海七种海藻的部分化学成分及生物活性研究[D].上海:暨南大学,2006.
[9]高波.孔石莼中体外抗氧化活性物质的研究[D].哈尔滨:哈尔滨工业大学,2013.
[10]杨冬梅,王慧,李淑君,等.肉桂醛及其衍生物对木材腐朽菌和霉菌的抑制作用[J].林业工程学报,2017(1):46-50.
[11]王芳,曹锦轩,潘道东,等.肉桂精油对成团泛菌和腐生葡萄球菌的抑菌活性及其机理[J].食品工业科技,2016(19):75-80.
[12]袁海舰.肉桂醛类化合物的合成、抑菌活性及定量构效关系[D].哈尔滨:东北林业大学,2016.
[13]陈丽娟,杨继国,宁正祥.银耳多糖湿法打浆快速提取工艺的研究[J].中国食品添加剂,2017(1):156-160.
[14]付振喜.丁香等天然物质的抑菌成分在果蔬保鲜中的应用研究[D].天津:天津科技大学,2010.
[15]南洋,徐鹏,高宁,等.肉桂的化学成分及抑菌作用探索[J].中国调味品,2016(3):158-160.