1 (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) 2 (National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China)
Abstract: In this work, food preservatives containing protamine and chitosan was developed to extend the shelf-life of Penaeus vannamei. The preservation parameters including pH, thiobarbituric acid (TBA), water holding capacity, total bacteria count (TBC), K-value, total volatile base nitrogen (TVB-N), chromatic aberration and sensory evaluation was employed to investigate the effect of 1% acetic acid (CK), 0.01 g/mL chitosan (CTS), 0.005 g/mL protamine (PTM), 0.01 g/mL chitosan + 0.001 g/mL protamine (CP1), 0.01 g/mL chitosan + 0.003 g/mL protamine (CP2), 0.01 g/mL chitosan + 0.005 g/mL protamine (CP3) preservatives on the preservation of Penaeus vannamei at 4℃. Compared to CK treatment group, can more effectively inhibit the increase of pH, TBA, TBC, K-value, TVB-N and water holding capacity decline. The results showed CP2 treatment groups all exhibited good antibacterial and anti oxidative activities than CP1 and CP3 ones, thus prolonging the shelf life of Penaeus vannamei. The CP2 treatment group had the best effect.
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