Zhang Zhen, Huang Yunpo, Guo Xuesong, Meng Xin, Wu Handong, Guo Fang, Zhang Shu-Ai, Li Dandan
College of Food Science and Engineering Jinzhou Medical University Jinzhou China.
College of Public Basic Sciences Jinzhou Medical University Jinzhou China.
Food Sci Nutr. 2020 Feb 12;8(3):1480-1488. doi: 10.1002/fsn3.1432. eCollection 2020 Mar.
We investigated the effects of chitosan (CH) combined with ε-polylysine (ε-PL) on the flavor and texture quality of Chinese shrimp refrigerated for 12 days. Shrimp samples were subjected to three preservation treatments (ε-PL, CH, and CH + ε-PL) and a control treatment. Sensory characteristics, total volatile basic nitrogen (TVB-N), adenosine triphosphate (ATP)-related compounds, K-values, volatile components, and texture were regularly assessed. The results showed that the sensory characteristics were effectively maintained, the increases in TVB-N, hypoxanthine, and K-value were delayed, and the putrid compounds were reduced by coating, especially with the chitosan combined with ε-polylysine. Treatment with chitosan combined with ε-polylysine was also shown to be a more effective preservation method for maintaining the texture quality of Chinese shrimp compared to treatment with ε-PL or CH alone. Therefore, this technique was demonstrated to be a promising method for maintaining the flavor and texture quality of Chinese shrimp during refrigerated storage.
我们研究了壳聚糖（CH）与ε-聚赖氨酸（ε-PL）联合使用对冷藏12天的中国对虾风味和质地品质的影响。对虾样本进行了三种保鲜处理（ε-PL、CH和CH + ε-PL）以及一种对照处理。定期评估感官特性、总挥发性盐基氮（TVB-N）、三磷酸腺苷（ATP）相关化合物、K值、挥发性成分和质地。结果表明，通过涂膜处理，尤其是壳聚糖与ε-聚赖氨酸联合使用，感官特性得到有效保持，TVB-N、次黄嘌呤和K值的增加被延缓，腐败化合物减少。与单独使用ε-PL或CH处理相比，壳聚糖与ε-聚赖氨酸联合处理在保持中国对虾质地品质方面也是一种更有效的保鲜方法。因此，该技术被证明是冷藏储存期间保持中国对虾风味和质地品质的一种有前景的方法。
