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首页> 外文期刊>Turkish Journal of Fisheries & Aquatic Sciences >Effects of Chitosan Treatment on the Quality Parameters of Shrimp (Parapenaeus longirostris) during Chilled Storage
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Effects of Chitosan Treatment on the Quality Parameters of Shrimp (Parapenaeus longirostris) during Chilled Storage

机译：壳聚糖处理对冷冻贮藏对虾品质参数的影响

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摘要

This study was conducted to investigate the effects of chitosan treatment on the quality criteri as of shrimps for a long time "in chilled" storage. Fresh deepwater pink shrimps (Parapenaeus longirostris), caught from Marmara Sea were dipped in different solutions containing the combinations of sodium metabisulphite (2500 mg/L), 4-hexylresorcinol (50 mg/L), chitosan (5 g/L), citric acid (200 mg/L) and rosemary extract (50 mg/L) for ten minute, over-wrapped in styrofoam plates and stored at 4 degrees C for six days. During the storage period, pH, microbiological counts of total aerobic mesophilic bacteria (TAMB), total psychrotrophic bacteria (TPB), lactic acid bacteria (LAB), Pseudomonas spp. and Enterobacteriaceae, instrumental texture (shear force), moisture, TVB-N, TMA-N and sensory characteristics of shrimps were evaluated. TVB-N and TMA-N amounts in shrimps treated with polyphenol oxidase inhibitors alone are significantly higher than treated with chitosan throughout storage. Reduction in odor and flavour scores of chitosan treated samples was more slowly than others, while rosemary extract addition caused an undesirable flavor changes in shrimps. Coating with chitosan reduced moisture loss, textural softening and increase in pH of shrimps. The microbial counts of shrimps were gradually increase during storage, but addition of chitosan reduced the growth of spoilage bacteria and showed further inhibitory effect than samples treated with only antimelanosis agents. Incorparating of citric acid and rosemary extract into dipping solutions containing chitosan were inadequate to meet the commercial expectation. As a result, shrimps coated with chitosan after capture can provide an increase of up to twice the shelf-life by slowing down the biochemical reactions during cold storage.
机译：进行这项研究是为了研究壳聚糖处理对虾“冷藏”长期保存后对品质标准的影响。将来自马尔马拉海的新鲜深水粉红虾（Parapenaeus longirostris）浸入含有焦亚硫酸钠（2500 mg / L），4-己基间苯二酚（50 mg / L），壳聚糖（5 g / L），柠檬酸的组合的不同溶液中酸（200 mg / L）和迷迭香提取物（50 mg / L）混合十分钟，用泡沫聚苯乙烯板包裹，在4摄氏度下保存六天。在储存期间，pH，总需氧中温细菌（TAMB），总精神营养细菌（TPB），乳酸菌（LAB），假单胞菌（Pseudomonas spp）的微生物计数。评估肠杆菌科细菌的仪器质地（剪切力），水分，TVB-N，TMA-N和虾的感官特性。在整个储存过程中，仅用多酚氧化酶抑制剂处理的虾中TVB-N和TMA-N的含量显着高于用壳聚糖处理的虾。脱乙酰壳多糖处理的样品的气味和风味评分降低比其他样品慢得多，而迷迭香提取物的添加导致虾的风味发生不良变化。壳聚糖涂层可减少水分流失，质地软化并增加虾的pH值。在储存过程中，虾的微生物数量逐渐增加，但是添加壳聚糖减少了腐败细菌的生长，并且比仅用炭疽病治疗的样品显示出更多的抑制作用。将柠檬酸和迷迭香提取物掺入含有壳聚糖的浸渍溶液中不足以满足商业期望。结果，捕获后用壳聚糖包被的虾可通过减缓冷藏过程中的生化反应而使保质期延长多达两倍。

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