• 文献检索
  • 文档翻译
  • 深度研究
  • 学术资讯
  • Suppr Zotero 插件Zotero 插件
  • 邀请有礼
  • 套餐&价格
  • 历史记录
应用&插件
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
定价
高级版会员购买积分包购买API积分包
服务
文献检索文档翻译深度研究API 文档MCP 服务
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利：CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2026

文献检索

告别复杂PubMed语法，用中文像聊天一样搜索，搜遍4000万医学文献。AI智能推荐，让科研检索更轻松。

立即免费搜索

文件翻译

保留排版，准确专业，支持PDF/Word/PPT等文件格式，支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述，25分钟生成高质量综述，智能提取关键信息，辅助科研写作。

立即免费体验

煅烧牡蛎壳粉作为维持白虾品质的天然防腐剂

Calcined Oyster Shell Powder as a Natural Preservative for Maintaining Quality of White Shrimp ().

作者信息

Lu Wen-Chien, Chiu Chien-Shan, Hsieh Chang-Wei, Chan Yung-Jia, Liang Zeng-Chin, Wang Chiun-C Roger, Mulio Amanda Tresiliana, Le Dung Huynh Thi, Li Po-Hsien

机构信息

Department of Food and Beverage Management, Chung-Jen Junior College of Nursing, Health Sciences and Management, 217, Hung-Mao-Pi, Chia-Yi City 60077, Taiwan.

Department of Dermatology, Taichung Veterans General Hospital, 1650 Section 4 Taiwan Boulevard, Xitun District, Taichung 40705, Taiwan.

出版信息

Biology (Basel). 2022 Feb 20;11(2):334. doi: 10.3390/biology11020334.

DOI:10.3390/biology11020334
PMID:35205200
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8869679/
Abstract

Oyster shell waste has led to many problems, including displeasing odors, pollution of the seaside, and harm to the environment. Using calcined oyster shells as a natural preservative might solve the problem of oyster shell waste. We studied the use of calcined oyster shell powder (COSP) as a natural preservative for improving shrimp shelf-life over 12 days under refrigerated conditions. As compared with the control, COSP treatment effectively retarded pH change, reduced the formation of total volatile basic nitrogen, and inhibited bacterial growth during refrigerated storage. In addition, shrimp muscle lipid oxidation measured by peroxide value (PV) and thiobarbituric acid (TBA) was decreased during storage. The quality was preserved up to 12 days with 2.0-4.0% COSP treatment as compared with only 6 days for un-treated shrimp. The development of preservatives for aquatic products is expected to delay growth of and spoilage by microorganisms in the refrigerated state, thus providing more barrier protection for aquatic food safety.

摘要

牡蛎壳废弃物引发了诸多问题，包括难闻的气味、海边污染以及对环境的危害。使用煅烧牡蛎壳作为天然防腐剂或许能解决牡蛎壳废弃物问题。我们研究了使用煅烧牡蛎壳粉（COSP）作为天然防腐剂，在冷藏条件下延长虾的保质期至12天以上。与对照组相比，COSP处理有效延缓了pH值变化，减少了总挥发性盐基氮的形成，并抑制了冷藏储存期间的细菌生长。此外，通过过氧化值（PV）和硫代巴比妥酸（TBA）测定的虾肌肉脂质氧化在储存期间有所降低。用2.0 - 4.0%的COSP处理可使品质保持长达12天，而未处理的虾仅能保持6天。预计水产品防腐剂的开发能够延缓冷藏状态下微生物的生长和腐败，从而为水产食品安全提供更多的屏障保护。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d5e2/8869679/9ec1744a4207/biology-11-00334-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d5e2/8869679/c682409086ff/biology-11-00334-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d5e2/8869679/90e43207c126/biology-11-00334-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d5e2/8869679/9c4d484c7afc/biology-11-00334-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d5e2/8869679/d8778afafe21/biology-11-00334-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d5e2/8869679/3ec30489a6b5/biology-11-00334-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d5e2/8869679/9ec1744a4207/biology-11-00334-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d5e2/8869679/c682409086ff/biology-11-00334-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d5e2/8869679/90e43207c126/biology-11-00334-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d5e2/8869679/9c4d484c7afc/biology-11-00334-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d5e2/8869679/d8778afafe21/biology-11-00334-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d5e2/8869679/3ec30489a6b5/biology-11-00334-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d5e2/8869679/9ec1744a4207/biology-11-00334-g008.jpg

相似文献

1
Calcined Oyster Shell Powder as a Natural Preservative for Maintaining Quality of White Shrimp ().煅烧牡蛎壳粉作为维持白虾品质的天然防腐剂
Biology (Basel). 2022 Feb 20;11(2):334. doi: 10.3390/biology11020334.
2
Shelf-life extension of Pacific white shrimp using algae extracts during refrigerated storage.冷藏储存期间使用藻类提取物延长太平洋白虾的货架期
J Sci Food Agric. 2017 Jan;97(1):291-298. doi: 10.1002/jsfa.7730. Epub 2016 Jun 2.
3
Efficacy of freeze-chilled storage combined with tea polyphenol for controlling melanosis, quality deterioration, and spoilage bacterial growth of Pacific white shrimp (Litopenaeus vannamei).冻融结合茶多酚对控制凡纳滨对虾（Litopenaeus vannamei）黑变、品质劣变和腐败细菌生长的效果。
Food Chem. 2022 Feb 15;370:130924. doi: 10.1016/j.foodchem.2021.130924. Epub 2021 Aug 23.
4
Effect of cinnamaldehyde on melanosis and spoilage of Pacific white shrimp (Litopenaeus vannamei) during storage.肉桂醛对贮藏过程中凡纳滨对虾（Litopenaeus vannamei）黑变和腐败的影响。
J Sci Food Agric. 2012 Aug 15;92(10):2177-82. doi: 10.1002/jsfa.5605. Epub 2012 Jan 30.
5
Quality improvement of shrimp () during refrigerated storage by application of Maillard peptides/water-soluble chitosan coating.通过应用美拉德肽/水溶性壳聚糖涂层改善冷藏虾的品质。
Food Sci Nutr. 2022 Apr 22;10(9):2980-2988. doi: 10.1002/fsn3.2894. eCollection 2022 Sep.
6
Shelf-life extension of Pacific white shrimp (Litopenaeus vannamei) using sodium alginate/chitosan incorporated with cell-free supernatant of Streptococcus thermophilus FUA 329 during cold storage.利用海藻酸钠/壳聚糖结合嗜热链球菌 FUA 329 无细胞上清液延长太平洋白对虾（Litopenaeus vannamei）的冷藏货架期。
J Food Sci. 2024 Apr;89(4):1976-1987. doi: 10.1111/1750-3841.16969. Epub 2024 Mar 7.
7
Chitosan-based edible coatings for quality preservation of postharvest whiteleg shrimp (Litopenaeus vannamei).基于壳聚糖的可食用涂层在保鲜白对虾（凡纳滨对虾）方面的应用。
J Food Sci. 2012 Apr;77(4):C491-6. doi: 10.1111/j.1750-3841.2012.02651.x.
8
Antibacterial effects of extracted corn zein with garlic extract-based nanoemulsion on the shelf life of Vannamei prawn (Litopenaeus vannamei) at refrigerated temperature.基于大蒜提取物的纳米乳液提取玉米醇溶蛋白的抗菌作用对凡纳滨对虾（Litopenaeus vannamei）在冷藏温度下货架期的影响。
J Food Sci. 2021 Nov;86(11):4969-4990. doi: 10.1111/1750-3841.15923. Epub 2021 Oct 7.
9
Mechanical, Leaching, and Microstructure Properties of Mine Waste Rock Reinforced and Stabilised with Waste Oyster Shell for Road Subgrade Use.用于道路路基的废牡蛎壳增强与稳定的矿山废石的力学、浸出及微观结构特性
Materials (Basel). 2022 Apr 15;15(8):2916. doi: 10.3390/ma15082916.
10
Efficacy of Chitosan Oligosaccharide Combined with Cold Atmospheric Plasma for Controlling Quality Deterioration and Spoilage Bacterial Growth of Chilled Pacific White Shrimp ().壳寡糖联合低温大气等离子体对控制冷藏南美白对虾品质劣化及腐败细菌生长的效果
Foods. 2023 Apr 24;12(9):1763. doi: 10.3390/foods12091763.

引用本文的文献

1
Optimization, application effects and improved microecology of a composite microbial agent containing oyster shells.含牡蛎壳复合微生物菌剂的优化、应用效果及微生态改善
Sci Rep. 2025 Feb 26;15(1):6922. doi: 10.1038/s41598-025-91165-y.
2
Investigation of the physicochemical properties of the thin slices of dried pork meat paper mixed with squid.鱿鱼混合猪肉脯薄片的物理化学性质研究。
J Food Sci Technol. 2023 May;60(5):1590-1599. doi: 10.1007/s13197-023-05702-6. Epub 2023 Mar 3.
3
On the removal efficiency of copper ions in wastewater using calcined waste eggshells as natural adsorbents.

本文引用的文献

1
Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits.创新保鲜方法提高鱼产品质量和安全性：有益效果与局限
Foods. 2021 Nov 18;10(11):2854. doi: 10.3390/foods10112854.
2
Antimicrobial Potential of Plastic Films Incorporated with Sage Extract on Chicken Meat.含有鼠尾草提取物的塑料薄膜对鸡肉的抗菌潜力
Foods. 2021 Nov 16;10(11):2812. doi: 10.3390/foods10112812.
3
Improving the Quality of Frozen Fillets of Semi-Dried Gourami Fish () by Using Sorbitol and Citric Acid.使用山梨醇和柠檬酸提高半干丝足鲈冷冻鱼片的品质
采用煅烧废蛋壳作为天然吸附剂去除废水中铜离子的去除效率。
Sci Rep. 2023 Jan 9;13(1):437. doi: 10.1038/s41598-023-27682-5.
Foods. 2021 Nov 10;10(11):2763. doi: 10.3390/foods10112763.
4
Persea Americana Mill seed extracts: Understanding insights into the antioxidant and antityrosinase activities and effects on preserving qualities of whiteleg shrimp (Litopenaus vannamei) during refrigerated storage.鳄梨（Persea Americana Mill）籽油提取物：了解其抗氧化和酪氨酸酶抑制活性及其对冷藏白对虾（Litopenaus vannamei）保鲜品质影响的研究进展。
Food Chem. 2022 Mar 30;373(Pt B):131469. doi: 10.1016/j.foodchem.2021.131469. Epub 2021 Oct 26.
5
Influence of chitosan-gelatin edible coating incorporated with longkong pericarp extract on refrigerated black tiger Shrimp ().壳聚糖-明胶可食性涂层结合龙眼果皮提取物对冷藏黑虎虾的影响
Curr Res Food Sci. 2021 May 28;4:345-353. doi: 10.1016/j.crfs.2021.05.003. eCollection 2021.
6
Innovative Seafood Preservation Technologies: Recent Developments.创新型海产品保鲜技术：最新进展
Animals (Basel). 2021 Jan 6;11(1):92. doi: 10.3390/ani11010092.
7
Edible films and coatings in seafood preservation: A review.可食用薄膜与涂层在海产品保鲜中的应用综述
Food Chem. 2018 Feb 1;240:505-513. doi: 10.1016/j.foodchem.2017.07.034. Epub 2017 Jul 11.
8
Effect of dandelion polysaccharides on the retardation of the quality changes of white shrimp.蒲公英多糖对延缓白对虾品质变化的影响。
Int J Biol Macromol. 2014 Jul;68:205-8. doi: 10.1016/j.ijbiomac.2014.05.002. Epub 2014 May 10.
9
Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging.评价在改良气氛包装下储存的变质熟制整只热带虾（凡纳滨对虾）中分离出的细菌的腐败潜力。
Food Microbiol. 2014 Jun;40:9-17. doi: 10.1016/j.fm.2013.11.018. Epub 2013 Dec 9.
10
Comparison of chitosan-gelatin composite and bilayer coating and film effect on the quality of refrigerated rainbow trout.壳聚糖-明胶复合与双层包被及涂膜对冷藏虹鳟鱼品质的影响比较。
Food Chem. 2013 Dec 1;141(3):1667-72. doi: 10.1016/j.foodchem.2013.03.022. Epub 2013 Mar 15.