蓝蔚青,赵家欣,张溪,谢晶

• 1:上海海洋大学食品学院
• 2:上海水产品加工及贮藏工程技术研究中心上海海洋大学食品科学与工程国家级实验教学示范中心

摘要(Abstract)：

【目的】研究微酸性电解水(slightly acidic electrolytic water,SAEW)结合迷迭香提取物(rosemary extract,RE)-柠檬酸(citric acid,CA)复合保鲜剂(RC)处理对冷藏凡纳滨对虾品质与菌群结构的影响。【方法】样品分别经无菌水(CK)、RC、SAEW与SAEW+RC浸渍处理10 min,沥干后(4±1)℃冷藏。每2 d测定其菌落总数(total viable count,TVC)、嗜冷菌数(Psychrophilic bacteria count)、希瓦氏菌数(Shewanella bacteria count)和假单胞菌数(Pseudomonas bacteria count)等微生物与总挥发性盐基氮(total volatile basic nitrogen, TVB-N)、生物胺含量(腐胺与尸胺)等化学指标,结合高通量测序与热图分析其品质与微生物菌群变化。【结果】微酸性电解水-复合保鲜剂处理能延缓凡纳滨对虾贮藏期间各项指标的升高,其在贮藏10 d时的TVC对数值为6.10±0.14,TVB-N值为(16.06±0.34)mg/100g,腐胺质量分数为(4.40±0.06)mg/kg,尸胺质量分数为(6.73±0.06)mg/kg,各指标均显著低于对照组(P<0.05),使凡纳滨对虾的冷藏货架期较对照组延长至少4 d。弧菌(Vibrio)、希瓦氏菌(Shewanella)与嗜冷杆菌(Psychrobacter)为凡纳滨对虾贮藏末期的优势腐败菌。【结论】微酸性电解水结合迷迭香提取物和柠檬酸对希瓦氏菌与嗜冷杆菌有较好抑制作用,对凡纳滨对虾有明显保鲜效果。

关键词(KeyWords)： 凡纳滨对虾;微酸性电解水;迷迭香提取物;柠檬酸;品质;菌群

Abstract:

Keywords:

基金项目(Foundation): “十三五”国家重点研发计划重点专项(2019YFD0901602);; 现代农业产业技术体系建设专项（CARS-47-G26）;; 上海水产品加工及贮藏工程技术研究中心能力提升项目（19DZ2284000）

作者(Author): 蓝蔚青,赵家欣,张溪,谢晶

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