食品与发酵工业 >

2021 , Vol. 47 >Issue 17: 213 - 219

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027029

生产与科研应用

丁香精油-乙烯乙烯醇共聚物活性包装材料对南美白对虾干贮藏品质的影响

  • 沈思远 ,
  • 曲映红 ,
  • 施文正 ,
  • 汪之和 ,
  • 李立
展开
  • (上海海洋大学 食品学院,上海,201306)
硕士研究生(曲映红副教授为通讯作者,E-mail:yhqu@shou.edu.cn)

收稿日期: 2021-02-09

  修回日期: 2021-03-15

  网络出版日期: 2021-09-27

基金资助

国家重点研发计划项目(2018YFD0901003)

收起

Effect of active packaging material from clove essential oil-ethylene vinyl alcohol copolymer on storage quality of dried Litopenaeus vannamei

  • SHEN Siyuan ,
  • QU Yinghong ,
  • SHI Wenzheng ,
  • WANG Zhihe ,
  • LI Li
Expand
  • (College of Food Science & Technology,Shanghai Ocean University,Shanghai 201306,China)

Received date: 2021-02-09

  Revised date: 2021-03-15

  Online published: 2021-09-27

Fold

摘要

虾干需要合适的包装来延长贮藏期,丁香精油具有优良的抗氧化性与抑菌性,且可以添加到包装材料中使用。该文通过比较丁香精油-乙烯乙烯醇(ethylene vinyl alcohol,EVOH)共聚物与聚乙烯(polyethylene,PE)2种材料包装南美白对虾干,并分别贮藏在4和25 ℃条件下,以水分含量、水分活度、色差值、pH、过氧化值(peroxide value,POV)、硫代巴比妥酸(thiobarbituric acid,TBA)值、挥发性盐基氮(total volatile base nitrogen,TVB-N)值与菌落总数为评价指标,研究丁香精油-EVOH活性包装材料对南美白对虾干贮藏品质的影响。结果表明,水分含量与水分活度有所上升;pH变化较小,丁香精油-EVOH组pH较低;色差值中L*值总体下降,a*值与b*值变化较小,不同包装材料相差不大;POV呈先上升后下降的趋势,TBA值、TVB-N值与菌落总数总体呈显著上升趋势;丁香精油-EVOH能有效控制氧化与微生物,维持虾干的品质,低温不能有效控制POV的上升。综上所述,对于虾干来说,丁香精油-EVOH活性包装材料是一种合适的包装材料,配合低温贮藏效果更好。

关键词： 南美白对虾; 干制; 丁香精油-乙烯乙烯醇共聚物; 贮藏温度; 贮藏品质

本文引用格式

沈思远 , 曲映红 , 施文正 , 汪之和 , 李立 . 丁香精油-乙烯乙烯醇共聚物活性包装材料对南美白对虾干贮藏品质的影响[J]. 食品与发酵工业, 2021 , 47(17) : 213 -219 . DOI: 10.13995/j.cnki.11-1802/ts.027029

Abstract

Dried shrimps need proper packaging to prolong the storage time. Clove essential oil has good antioxidant and antibacterial properties and can also be used as packaging ingredients. In this paper, the dried Litopenaeus vannamei was packed with clove essential oil-ethylene vinyl alcohol copolymer (clove essential oil-EVOH) and polyethylene (PE) respectively, and then stored at 4 and 25 ℃. The evaluation indexes of dried shrimp during storage were measured which including moisture content, water activity, chromatic aberration, pH, peroxide value, TBA value, total volatile base nitrogen and the total plate count. And these evaluation indexes could help to explore the effects of clove essential oil-EVOH active packaging material on the storage quality of dried Litopenaeus vannamei. The results showed that, after the treatment, the water content and water activity increased, while pH changed little, and the pH of clove essential oil-EVOH group was lower. In chromatic aberration, L* value decreased overall, while a* value and b* value changed little, and different packaging materials had little influence on it. The peroxide value firstly increased and then decreased. TBA value, the total volatile base nitrogen value and the total plate count showed a significant increasing trend on the whole. Clove essential oil-EVOH could effectively control oxidation and microorganisms and maintain the quality of dried shrimp, but the peroxide value could not be effectively controlled by low temperature. In conclusion, clove essential oil-EVOH active packaging material for dried shrimp clove essential oil is a proper packaging material, and it has a better effect on dried Litopenaeus vannamei when combined with low temperature storage.

Key words： Litopenaeus vannameii; drying; clove essential oil-ethylene vinyl alcohol copolymer; storage temperature; storage quality

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