保鲜剂对冰鲜南美白对虾品质变化的影响研究

In this paper, the changes of the quality of Penaeus vannamei were studied, and the polyphenols, chitosan,and the mixture of polyphenols and chitosan were used as antistaling agent to handle vannamei, and the sensory evaluation, texture, pH, water holding capacity, volatile basic nitrogen, polyphenol oxidase (PPO enzyme) were used to determinine the effect of retain freshness. The results showed that the 2% polyphenols, 1% chitosan, the mixture of polyphenols and chitosan could improve the quality of the Penaeus vannamei in different degrees. 2% polyphenols can inhibit the growth of microorganisms to a certain extent, and have a good inhibitory effect on Polyphenol oxidase. 1% chitosan has certain inhibitory effect on polyphenol oxidase inhibition and can slow the emergence of volatile basic nitrogen, antibacterial effect is relatively weak. The effect of mixed liquor treatment on the quality improvement of Chilled White Shrimp was improved, but the effect was not significant.