以南美白对虾为原料,探究鱼精蛋白-壳聚糖复配保鲜剂的保鲜效果。通过对pH值、硫代巴比妥酸值(TBA)、持水力、菌落总数(TBC)、K值、挥发性盐基氮(TVB-N)、色差、感官评价等指标的考察,分别比较了1%(体积分数)醋酸(CK)、0.01 g/mL壳聚糖(CTS)、0.005 g/mL鱼精蛋白(PTM)、0.01 g/mL壳聚糖+0.001 g/mL鱼精蛋白(CP1)、0.01 g/mL壳聚糖+0.003 g/mL鱼精蛋白(CP2)、0.01 g/mL壳聚糖+0.005 g/mL鱼精蛋白(CP3)对冷藏(4℃)南美白对虾的保鲜效果。结果表明,与对照组(CK)相比,鱼精蛋白和壳聚糖复配处理组具有良好的抗菌和抗氧化作用,能有效抑制微生物的生长,延长对虾的保质期,其中0.01 g/mL壳聚糖+0.003 g/mL组(CP2)能更有效地抑制pH值、TBA、TBC、K值、TVB-N的上升和持水力的下降,但CP1、CP2和CP3在色差和感官评定中无显著性差异。综合分析CP2组为有效保鲜组。
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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