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食品与发酵工业  2021, Vol. 47 Issue (16): 166-172    DOI: 10.13995/j.cnki.11-1802/ts.026275
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虾青素-羧甲基壳聚糖复合涂膜对罗氏沼虾保鲜效果的影响
李念, 陈露珠, 汪之和*
(上海海洋大学 食品学院,上海,201306)
Effect of astaxanthin-carboxymethyl chitosan coating on the preservation of giant freshwater prawn (Macrobrachium rosenbergii)
LI Nian, CHEN Luzhu, WANG Zhihe*
(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
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摘要 为研究虾青素-羧甲基壳聚糖复合涂膜液对罗氏沼虾的保鲜效果,该文以羧甲基壳聚糖和实验室自制虾青素为主要原料,分别制得不同质量浓度(30、60、90 mg/L)的虾青素-羧甲基壳聚糖复合涂膜液,对罗氏沼虾进行涂膜处理,以未添加虾青素的羧甲基壳聚糖组为对照,未经涂膜处理组为空白,在(4±1) ℃条件下贮藏并测量罗氏沼虾的感官评分、菌落总数、pH、总挥发性盐基氮(total volatile basic nitrogen,TVB-N)、硫代巴比妥酸反应物 (thiobarbituric acid reactive substance, TBARS)值及K值等指标的变化。结果表明,与空白组相比,不同质量浓度的虾青素-羧甲基壳聚糖复合涂膜保鲜组在贮藏期间均可有效延缓罗氏沼虾的腐败变质。其中60 mg/L和90 mg/L的复合保鲜液组的保鲜效果较明显,在冷藏7 d后罗氏沼虾的TVB-N值、K值、菌落总数、pH、TBARS值及感官评分均显著优于对照组。因此,虾青素-羧甲基壳聚糖复合涂膜保鲜罗氏沼虾是一种安全、有效、可行的方法,能够抑制罗氏沼虾在冷藏期间感官品质下降,延缓脂质氧化,可延长罗氏沼虾货架期3~4 d。
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李念
陈露珠
汪之和
关键词:  罗氏沼虾  虾青素  羧甲基壳聚糖  涂膜保鲜    
Abstract: In order to investigate the fresh-keeping effect of the astaxanthin-carboxymethyl chitosan composite coating liquid on giant freshwater prawn, carboxymethyl chitosan and laboratory self-made astaxanthin used as the main raw materials in this study for the preparation of different concentrations (30, 60, 90 mg/L) astaxanthin-carboxymethyl chitosan composite coating liquid, coating treatment on giant freshwater prawn. The carboxymethyl chitosan group without astaxanthin were treated as the control and uncoated group as the blank. The samples were stored at (4±1) ℃ and the total viable count (TVC), pH, Thiobarbituric acid reactive substance (TBARS), total volatile base nitrogen (TVB-N) value, K value and, the sensory score of giant freshwater prawn were analyzed during preservation process. The results showed that: compared with the blank group, different concentrations of astaxanthin-carboxymethyl chitosan composite film preservation group can effectively restrain the spoilage of giant freshwater prawn during the storage. Among them, the 60 and 90 mg/L composite fresh-keeping liquid groups had good fresh-keeping effects. Compared with the control group, the TVB-N value, K value, TVC, pH, TBARS, and the sensory score showed significant changes after 7 days of refrigeration. Therefore, the astaxanthin-carboxymethyl chitosan composite coating film is a safe, effective and feasible method to keep giant freshwater prawn fresh. This could restrain the deterioration of sensory quality of giant freshwater prawn and lipid oxidation, which is beneficial to extend the shelf life of giant freshwater prawn by 3 to 4 days during refrigeration.
Key words:  Macrobrachium rosenbergii    astaxanthin    carboxymethyl chitosan    coating film preservation
收稿日期:  2020-11-26      修回日期:  2020-12-27                发布日期:  2021-09-10      期的出版日期:  2021-08-25
基金资助: 国家重点研发计划项目(2019YFD0902000)
作者简介:  硕士研究生(汪之和教授为通讯作者,E-mail:zhwang@shfu.edu.cn)
引用本文:    
李念,陈露珠,汪之和. 虾青素-羧甲基壳聚糖复合涂膜对罗氏沼虾保鲜效果的影响[J]. 食品与发酵工业, 2021, 47(16): 166-172.
LI Nian,CHEN Luzhu,WANG Zhihe. Effect of astaxanthin-carboxymethyl chitosan coating on the preservation of giant freshwater prawn (Macrobrachium rosenbergii)[J]. Food and Fermentation Industries, 2021, 47(16): 166-172.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.026275  或          http://sf1970.cnif.cn/CN/Y2021/V47/I16/166
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