Effects of Bio-preservatives on the Quality of Pre-cooked Pacific White Shrimp(Penaeus vannamei)during Refrigerated Storage
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摘要: 为研究阿魏酸、绿原酸、咖啡酸三种天然保鲜剂对预制南美白对虾冷藏（4℃）期间品质变化影响，以菌落总数（Total Bacterial Count，TBC）、挥发性盐基氮（Total Volatile Base Nitrogen，TVB-N）、pH、硫代巴比妥酸值（Thiobarbituric Acid Reactive Substances，TBARS）、剪切力等为考察指标，结合表观性状综合评价作用效果。结果表明，与对照组样品相比，三种天然保鲜剂均可抑制预制南美白对虾冷藏期间TBC、TVB-N、TBARS值的升高，延缓质地软化，保持较好的感官品质，且作用效果与浓度正相关。pH与TBARS的变化趋势相似，且显著正相关（r=0.997，P<0.05）。在三种天然保鲜剂中，绿原酸处理对预制南美白对虾冷藏抑菌效果最佳，咖啡酸处理对其质地保护能力最佳，阿魏酸能明显抑制虾肉蛋白降解、质地变软，延缓虾体黑变。与对照组样品冷藏货架期5 d相比，使用1%阿魏酸、绿原酸、咖啡酸处理后，预制南美白对虾冷藏货架期分别延长至14、12、12 d。Abstract: In order to investigate the effects of ferulic acid,chlorogenic acid and caffeic acid treatments on the preservation of precooked Pacific white shrimp during refrigerated storage(4 ℃),different indexes,such as total bacterial count(TBC),total volatile base nitrogen(TVB-N),pH,thiobarbituric acid reactive substances(TBARS)and shear force,were used to evaluate their effects by combining the apparent properties. The results of this study showed that compared with the control group,the three natural preservatives could inhibit the increase of the TBC,TVB-N,and TBARS value of shrimp during storage,delay the softening of texture,and maintain good sensory quality. The preservation effect of three natural preservatives was positively correlated with its concentration. The change trend of pH and TBARS was similar,showing significant positive correlation(r=0.997,P<0.05). Among the three natural preservatives,chlorogenic acid treatment had the best antibacterial effect on precooked Pacific white shrimp in refrigerated storage,and caffeic acid had the best ability to protect the texture of pre-cooked shrimp. Ferulic acid had obvious effects of inhibiting protein degradation and softening of shrimp,which could delay the occurrence of browning in shrimp. Compared with the control group,its’ refrigerated shelf life was 5 d,and the shelf life of pre-cooked shrimp treated with 1% ferulic acid,chlorogenic acid and caffeic acid was extended to 14,12 and 12 d,respectively.
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