弱酸性电解水冰衣和气调包装对凡纳滨对虾(<i>Litopenaeus vannamei</i>)虾仁品质的影响

郑炜; 谢超; 梁佳; 俞群娣; 白冬; 黄菊

弱酸性电解水冰衣和气调包装对凡纳滨对虾(Litopenaeus vannamei)虾仁品质的影响

Effects of weak acidic electrolytic water ice and modified packaging on shrimp quality of Litopenaeus vannamei

摘要

摘要: 为研究弱酸性电解水(WAEW)冰衣和气调包装(MAP)对水产品的杀菌保鲜效果,以凡纳滨对虾为研究对象,对其保藏过程中质构特性、颜色、挥发性风味、微生物活性、挥发性盐基总氮(TVBN)、三甲胺总量(TMA)和硫代巴比妥酸反应物(TBARS)值的变化进行了研究。结果表明,经过40% CO₂＋10% O₂+50% N₂或30% CO₂+20% O₂+50% N₂气调包装和弱酸性电解水冰衣处理能够显著抑制虾仁中需氧菌和金黄色葡萄球菌的生长(p<0.05);采用弱酸性电解水冰衣和气调包装后,冻虾中的TVBN、TMA、TBARS的值相对较低,同时,联合处理对虾仁样品L^*和a^*值的降低表现出了显著的抑制作用,说明采用弱酸性电解水冰衣和气调包装联合处理能有效地保持虾仁的品质,对冷冻期间虾仁颜色的稳定性具有积极作用。但是WAEW冰衣产生的挥发性氯和二氧化氯使得其对生虾仁的挥发性风味具有不良影响,而对煮熟的样品没有显著影响。因此,弱酸性电解水冰衣结合气调包装作为一种新型的杀菌保藏技术,可以有效的保持水产品的品质和风味提高产品的商业价值。

Abstract: The effect of weak acid electrolysis water(WAEW)ice glazing and modified atmosphere packaging(MAP)on the sterilization and preservation of aquatic products,the Litopenaeus vannamei as the research object,was studied by monitoring the texture,color,volatile flavor and microbial activity,TVBN,TMA and TBARS.The results showed that the shrimp treated with 40% CO₂+10% O₂+50% N₂ or 30% CO₂+20% O₂+50% N₂ and weakly acidic electrolyzed water were significantly inhibited aerobic and Staphylococcus aureus growth(p<0.05).The values of TVBN,TMA and TBARS in frozen shrimp were relatively low.The values of L^* and a^* also indicated that the combination of weak acid electrolysis with ice and air conditioning could effectively maintain the quality of shrimp and had a positive effect on the stability of shrimp during freezing.However,WAEW ice coat had an adverse effect on the volatile flavor of shrimp and had no significant effect on cooked samples.Therefore,the weak acid electrolysis of water ice combined with modified atmosphere packaging as a new type of sterilization technology could effectively maintain the quality and flavor of aquatic products and improve the commercial value of the product.