蓝蔚青,张溪,赵盼盼,仇炜麟,迪丽菲拉·库尔班,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
• 3: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】研究迷迭香提取物(rosemaryextract,RE)对凡纳滨对虾(Litopenaeusvannamei)冷藏期间品质变化影响。【方法】分别用质量分数2.0%(RE1)、4.0%(RE2)与6.0%(RE3)迷迭香提取物溶液浸渍样品,以无菌水浸渍为对照组(control group,CON)。每2 d对各组样品测定一次,指标包括菌落总数(total viable count,TVC)、理化性质[pH值、总挥发性盐基氮(total volatile basic nitrogen,TVB-N值)、硫代巴比妥酸(thiobarbituric acid,TBA值)、硬度、弹性]、蛋白特性(总巯基含量与内源荧光强度)、色差、黑变指数与感官分析。【结果与结论】相较于对照组,迷迭香提取物能明显抑制凡纳滨对虾冷藏期间的微生物生长速度,减缓pH值、TVB-N值与TBA值的上升速度,保持良好的硬度与弹性值,降低其蛋白质氧化速率,维持贮藏期间蛋白质三级结构的稳定性,并保持其体表色泽的稳定。其中,以浸渍质量分数4.0%迷迭香提取物保鲜作用效果最佳,与对照组相比,凡纳滨对虾经该浓度迷迭香提取物浸渍处理后,能使其冷藏货架期延长2～3 d。

关键词(KeyWords)： 迷迭香提取物;凡纳滨对虾;冷藏;品质;蛋白特性

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,张溪,赵盼盼,仇炜麟,迪丽菲拉·库尔班,谢晶

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