李琳, 徐扬, 孙永, 赵玲, 曹荣, 张朝辉. 虾类复合防黑保鲜剂配方优化与应用[J]. 南方水产科学. DOI: 10.12131/20240009
引用本文: 李琳, 徐扬, 孙永, 赵玲, 曹荣, 张朝辉. 虾类复合防黑保鲜剂配方优化与应用[J]. 南方水产科学. DOI: 10.12131/20240009
LI Lin, XU Yang, SUN Yong, ZHAO Ling, CAO Rong, ZHANG Zhaohui. Optimization and application of composite anti-blackening preservative formulation for Fenneropenaeus chinensis[J]. South China Fisheries Science. DOI: 10.12131/20240009
Citation: LI Lin, XU Yang, SUN Yong, ZHAO Ling, CAO Rong, ZHANG Zhaohui. Optimization and application of composite anti-blackening preservative formulation for Fenneropenaeus chinensis[J]. South China Fisheries Science. DOI: 10.12131/20240009

虾类复合防黑保鲜剂配方优化与应用

Optimization and application of composite anti-blackening preservative formulation for Fenneropenaeus chinensis

  • 摘要: 中国对虾 (Fenneropenaeus chinensis) 营养丰富、经济价值高,但在贮运流通过程中易发生黑变。为推动虾类防黑保鲜剂的规范使用,提升应用效果,选用GB 2760—2014《食品添加剂使用标准》允许使用的焦亚硫酸钠、4-己基间苯二酚 (4-hexylresorcinol, 4-HR) 作为配方基础,对具有抑黑效果的天然成分进行筛选,并与焦亚硫酸钠和4-HR进行复配,以酚氧化酶 (Phenoloxidase, PO) 活力为指标,通过正交试验探究复合防黑保鲜剂的最优配比,并对实际使用效果进行评价。结果表明,复合防黑保鲜剂的最优配比为:抗坏血酸质量浓度3.0 g·L–1、竹叶抗氧化物质量浓度5.0 g·L–1、焦亚硫酸钠质量浓度15.0 g·L–1、4-HR质量浓度50.0 mg·L–1。与对照组相比,复合防黑保鲜剂显著抑制了中国对虾的黑变。经复合防黑保鲜剂处理的中国对虾,其冷藏过程中硫代巴比妥酸 (Thiobarbituric acid reactants, TBARS)、挥发性盐基氮 (Total volatile basic nitrogen, TVB-N) 值和细菌总数均显著低于对照组。微生物多样性分析结果显示,对虾经复合防黑保鲜剂处理后,其腐败过程中的优势菌属——发光杆菌属 (Photobacterium) 受到明显抑制。综上,研制的复合保鲜剂符合GB 2760要求,防黑保鲜效果理想,具有较好的应用前景。

     

    Abstract: Fenneropenaeus chinensis is nutritious with high economic value, but is easy to be blackened during circulation and storage. Thus, in order to promote the standardized utilization of anti-blackening preservatives for shrimps and optimize their efficacy, we selected sodium metabisulfite and 4-hexylresorcinol (4-HR) as fundational components, both approved for use in the Standard for the Use of Food Additives (GB 2760−2014), and screened natural ingredients with anti-blackening effects, compounding them with sodium metabisulfite and 4-HR. Besides, by using phenoloxidase (PO) activity as a key indiex, we systematically determined the optimal ratio of this composite preservative through an orthogonal test. Then, we assessed its practical efficacy. The results shows that the most effective formulation was: 3.0 g·L–1 ascorbic acid, 5.0 g·L–1 bamboo leaf antioxidant, 15.0 g·L–1 sodium metabisulfite and 50.0 mg·L–1 4-HR. The composite preservative demonstrated a remarkable capacity to mitigate blackening in F. chinensis compared with the control group. Moreover, application of the composite preservative resulted in significantly reduced levels of thiobarbituric acid reactants (TBARS), total volatile basic nitrogen (TVB-N) and total bacterial counts in F. chinensis during refrigeration, all significantly lower than those of the control group. Microbial diversity analysis revealed a pronounced inhibition of the dominant genus Photobacterium during the spoilage process of F. chinensis treated with the composite preservative. In conclusion, this composite preservative not only meets with the GB 2760 standards, but also exhibits exceptional anti-blackening and preservation effects, with good application prospects.

     

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