研究0.5%紫菜多酚浸泡的中国对虾在4℃冷藏条件下品质的变化特性。定期测定了紫菜多酚处理组和对照组中国对虾的微生物指标(菌落总数)、化学指标(pH、挥发性盐基氮(TVB-N)、硫代巴比妥酸值(TBA)和K值)和感官特性的变化。结果表明:紫菜多酚显著抑制微生物的增长、降低pH、TVB-N、TBA和K值,提高感官分数,相对对照能够延长中国对虾的货架期3~4 d。

The effect of 0. 5% polyphenols extracted from Porphyra on the quality of Chinese shrimp was evaluated during refrigerated storage. The treated and control Chinese shrimps were periodically tested for microbiological( total viable counts),physicochemical indexes( pH,total volatile base nitrogen( TVB-N),thiobartituric acid( TBA) values and K-value) and sensory characteristics. The results indicated the treatments inhibited bacterial growth,decreased pH value,TVB-N,TBA and K-value,increased sensory scores and extended the shelf life by 3-4 days compared with the control. Therefore,polyphenols from Porphyra can be used as potential food preservatives to extend the shelf-life of Chinese shrimp during refrigerated storage.