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投稿时间：2021-01-25
投稿时间：2021-01-25
中文摘要: 为研发出一种安全、高效的青虾复配天然保鲜剂来延长青虾产品4℃冷藏货架期，以挥发性盐基氮（total volatile basic nitrogen，TVB-N）值为检测指标，采用单因素试验和正交试验考察壳聚糖、卡拉胶、迷迭香提取物和乳酸链球菌素4种天然保鲜剂对青虾4℃冷藏条件下保鲜效果的影响，优化得到青虾复配天然保鲜剂配方为壳聚糖质量分数1.25%、卡拉胶质量分数0.175%、迷迭香提取物质量分数0.09%、乳酸链球菌素质量分数0.07%，经验证，采用该复配天然保鲜剂优化配方涂膜处理的青虾在4℃冷藏条件下贮藏3 d后，青虾的TVB-N值为11.22 mg/100 g，符合国家水产品卫生限量标准，保鲜效果良好。
Abstract:To prolong the shelf life of fresh Macrobrachium nipponense stored at 4 ℃，this study focused on developing a compound natural preservative that is safe and has high efficacy.The effects of chitosan，carrageenin，rosemary extract，and nisin，individually and in combination，on the total volatile basic nitrogen（TVB-N）value were investigated using single factor and orthogonal experiments.The optimal formula ratio of the compound natural preservative was as follows：1.25% chitosan，0.175% carrageenin，0.09% rosemary extract，and 0.07% nisin.It was showed that this compound natural preservative could make M.nipponense meet the national hygienic standard for aquatic products with a TVB-N value of 11.22 mg/100 g after refrigeration at 4℃for 3 days.This compound exhibited good preservation performance on fresh M.nipponense.
keywords: Macrobrachium nipponense chitosan carrageenin rosemary extract nisin complex preservatives
文章编号：202124012 中图分类号： 文献标志码：
基金项目:湖北省教育厅科学研究计划项目（D20192502）；食用野生植物保育与利用湖北省重点实验室开放基金资助项目（EWPL201807）；湖北师范大学研究生科研创新项目（20190143）
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