复合保鲜剂对冻藏虾夷扇贝品质的影响

摘要

为研究复合保鲜剂对冻藏虾夷扇贝Patinopecten yessoensis品质的影响，以感官评定、挥发性氨基态氮( TVB-N)、细菌总数( TVC)、 pH、硬度、弹性、内聚性、耐咀性、 SH基和可溶性蛋白质含量为评定指标，进行了由10%氯化钠、3%乙醇、2%甲壳素、5%甘油、3%蔗糖与10%抗冻蛋白AFPs组成的复合保鲜剂对虾夷扇贝冷冻贮藏(-20℃±2℃)过程中品质变化的影响试验。结果表明：复合保鲜剂能有效地抑制TVB-N值的上升速度和硬度、感官评价值的降低速度，但对TVC、 pH、弹性、内聚性、耐咀性、SH基总量和可溶性蛋白质几乎无影响。研究表明，经此复合保鲜剂处理后，冻藏虾夷扇贝的品质明显改善，贮藏货架期可得到适当延长。%The effects of composite biological preservative containing 10% NaCl, 3% ethanol, 2% chitin, 5%glycerol, 3% sucrose and 10% antifreeze proteins ( AFPs) on storage quality of yesso scallop, Patinopecten yes-soensis, were investigated by sensory evaluation, total volatile base nitrogen ( TVB-N ) , total bacterial count ( TVC) , pH, hardness, springiness, cohesiveness, chewiness, SH- count and soluble proteins during storage in (-20±2)℃. Results showed that the biological preservative led to inhibit effectively increase in TVB-N level and decline of sensory evaluation and hardness, but almost did not affect the change in TVC, pH, springiness, cohe-siveness chewiness, SH- count and soluble protein level. It is concluded that the storage quality is improved and shelf life is prolonged in the scallop treated with the biological preservative.