无硫复合保鲜剂结合冰温气调保鲜南美白对虾

摘要

In order to improve browing of pacific white shrimp, the effect of modified atmosphere packaging(MAP) on fresh-keeping of pacific white shrimp treated with sulphur-free compound preservative (F) and ozone water(C) in contrast with sodium hydrogensulfiteC Y) controlled freezing-point (CF,( - 1. 5±0. 5)) "C was investigated. Changes of polyphenol oxidase (PPO) activity, total volatile base nitrogen (TVB-N). Total plate count (TPC) and sensory evaluation ofsamples to evaluate the effects of treatment groups on fresh-keeping. F, C. Y were still in the acceptable range after storage for 12,10,13 days. F, Y had a similar effect of keeping freshness and can provide 2. 5-fold shelf life for white shrimps compared with freezing-point storage . The result suggest that the use of sulphur-free compound preservativeC F) in combination with freezing-point controlled modified atmosphere packaging could be a safe and effective alternative to application extension.%为了改善南美白对虾容易褐变的情况,使用无硫复合保鲜剂(F)、臭氧水(C)预处理南美白对虾,与亚硫酸氢钠(Y)预处理对比、进行气调(MAP,75％CO2/25％N2)包装,冰温(-1.5士0.5)℃贮藏,通过多酚氧化酶(PPO)活力、挥发性盐基氮(TVB-N)、菌落总数(TPC)和感官评定等指标评价各处理方式对南美白对虾的褐变抑制和保鲜效果.F组、C组、Y组分别在第12,10,13天开始出现显著褐变,F组、Y组保鲜效果相似,使冰温务件下的货架期延长约2.5倍.无硫复合保鲜剂结合冰温气调包装(MAP)的处理方式是南美白对虾保鲜的安全有效手段,具有应用推广价值.