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| 竹叶抗氧化物对凡纳滨对虾保鲜效果的影响 |
| Effect of Antioxidant of Bamboo Leaves on Freshness of Litopenaeus Vannamei |
| 投稿时间：2016-06-22 |
| DOI：10.16018/j.cnki.cn32-1650/n.201603013 |
| 中文关键词: 凡纳滨对虾 竹叶抗氧化物 保鲜效果 冷藏 |
| 英文关键词: Litopenaeus vannamei antioxidant of bamboo leaves preservation cold storage |
| 基金项目:福建省中青年教师教育科研项目(JB12284)；福建农林大学高水平大学建设项目(612014042) |
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| 中文摘要: |
| 研究不同浓度竹叶抗氧化物(Antioxidant of Bamboo Leaves，AOB)对凡纳滨对虾(Litopenaeus vannamei)保鲜效果的影响。分别用4 ℃的蒸馏水(对照组)、0.05%、0.10%和0.15%的AOB浸渍处理凡纳滨对虾10 min，取出沥干后包装，贮藏于(4±1)℃的恒温库中，每天对其感官品质进行评价并测定挥发性盐基氮、pH值和菌落总数的变化情况。结果表明，在(4±1)℃的冷藏条件下，AOB能延缓对虾挥发性盐基氮、pH值及菌落总数的上升，有效延迟了对虾的腐败变质，其中0.10%AOB溶液的处理效果最好。 |
| 英文摘要: |
| The effects of different concentrations of Antioxidant of Bamboo Leaves(AOB)on freshness of Litopenaeus vannamei were investigated. Litopenaeus vannamei were treated with distilled water(Control)、0. 05%、0. 10% and 0. 15% AOB at 4 ℃ for 10 min respectively, and then stored at(4±1)℃ after drain off. The sensory evaluation, total volatile basic nitrogen(TVB-N), total bacterial count and pH value were measured every day during the storage. The results showed that under the storage condition of(4±1)℃, AOB could inhibit the increase of the TVB-N, pH value and total bacterial count, delay the corruption of Litopenaeus vannamei. Among those concentrations, 0. 10% AOB displayed the best freshness effect. |
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