盐藻多糖对熟制南美白对虾冻藏期间品质变化的影响

研究了0.06%盐藻多糖处理对冻藏南美白对虾品质的影响。以菌落总数、TVB-N值、TBA值、色差(L~*、a~*和b~*)、质构(硬度和弹性)和水分含量作为评价指标,分析盐藻多糖处理对冻藏对虾新鲜度和品质的影响。结果表明,熟制南美白对虾冻藏期间新鲜度没有超标,但虾体水分含量降低幅度较大,硬度迅速增加,弹性降低,L~*、a~*和b~*值降低,对虾整体品质随着贮藏时间的增加而下降。盐藻多糖处理提高了对虾的新鲜度,且保持了虾体水分,改善了对虾的硬度和弹性,抑制了对虾褪色,起到了一定的保水和护色作用。

Effect of Dunaliella salina Polysaccharide Preservative on Quality of White Shrimp during Frozen Storage

The effect of Dunaliella salina polysaccharide on quality changes of white shrimp (Litopenaeus vannamei) during frozen storage were studied.Total bacterial count,TVB-N value,TBA value,color (L*,a* and b*),texture (hardness and springness),and moisture content were periodically assessed,to investigate the effect of D.salina polysaccharide on the quality and freshness of white shrimps (Litopenaeus vannamei).The results showed that the freshness of shrimps did not exceed the standard limitation.But the moisture content of shrimp samples decreased significantly,hardness increased rapidly,springness decreased,color (L*,a* and b*) is reduced,the quality of shrimp samples decreased with time increasing during the frozen storage.Freshness level increased by D:salina polysaccharide treatment,accompanied hardness and springness improved,and color fading was retarded.D.salina polysaccharide play a certain role in water holding and color protecting for pre cooked white shrimps (Litopenaeus vannamei) during frozen storage.