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首页> 外文期刊>Food Chemistry >Effect of glazing and rosemary (Rosmarinus officinalis) extract on preservation of mud shrimp (Solenocera melantho) during frozen storage
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Effect of glazing and rosemary (Rosmarinus officinalis) extract on preservation of mud shrimp (Solenocera melantho) during frozen storage

机译：上釉和迷迭香（迷迭香）提取物对冻存泥虾（Solenocera melantho）的保存作用

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摘要

In this study, glazing with water and rosemary (Rosmarinus officinalis) extract were applied on frozen mud shrimp (Solenocera melantho) and stored at -20 degrees C for 24 weeks. Quality loss and protein and lipid changes of shrimp were evaluated by total volatile basis nitrogen (TVB-N), drip loss, moisture distribution, sulfhydryl content (SH), disulfide bond, intrinsic fluorescence intensity, lipid content, free fatty acids (FFA), peroxide value (PV), fluorescent compounds and sensory characteristics. Results showed that unglazed mud shrimp exhibited significant quality decline after 16 weeks of frozen storage. Glazing treatment significantly reduced quality loss, protein degradation, and lipid oxidative damage of shrimp during the 24 weeks of frozen storage, compared to the unglazed control sample. Glazing with rosemary extract was more effective in controlling quality changes in frozen mud shrimp with lower TVB-N, drip loss, PV, FFA and higher lipid content and sensory scores.
机译：在这项研究中，用水和迷迭香（迷迭香）上光的玻璃被施用于冷冻泥虾（Solenocera melantho）上，并在-20摄氏度下保存24周。通过总挥发性基础氮（TVB-N），滴失，水分分布，巯基含量（SH），二硫键，固有荧光强度，脂质含量，游离脂肪酸（FFA）评估虾的质量损失以及蛋白质和脂质的变化，过氧化物值（PV），荧光化合物和感官特性。结果表明，未上釉的泥虾在冷冻保存16周后质量明显下降。与未上釉的对照样品相比，上釉处理在冷冻储存的24周内显着降低了虾的质量损失，蛋白质降解和脂质氧化损伤。用迷迭香提取物上釉对控制TVB-N较低，滴落损失，PV，FFA以及较高的脂质含量和感官评分的冷冻泥虾的质量变化更为有效。

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  • 来源
    《Food Chemistry》 |2019年第30期|604-612|共9页
  • 作者

    Shi Jing; Lei Yutian; Shen Huixing; Hong Hui; Yu Xunpei; Zhu Beiwei; Luo Yongkang;

  • 作者单位

    Dalian Polytech Univ, Sch Food Sci & Technol, Natl Engn Res Ctr Seafood, Dalian 116034, Peoples R China;

    China Agr Univ, Coll Sci, Beijing 100083, Peoples R China;

    China Agr Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Yuanmingyuan West Rd 2, Beijing 100193, Peoples R China;

    Zhejiang Tianhe Aquat Prod Co Ltd, Taizhou 318000, Peoples R China;

    China Agr Univ, Beijing Lab Food Qual & Safety, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Mud shrimp; Rosemary extract; Glazing; Frozen storage; Protein changes; Lipid oxidation;

    机译：泥虾;迷迭香提取物;上光;冷冻储藏;蛋白质变化;脂质氧化;

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