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以壳聚糖为原料,合成羧甲基壳聚糖。采用正交实验,以不同浓度的羧甲基壳聚糖、植酸、抗坏血酸为因素,对对虾保鲜剂进行优化,测定TVB-N、细菌总数、大肠菌群,以及对感官品质及质构进行评定。结果表明,正交实验所优化的复合保鲜剂的配方为A2B3C1组,即羧甲基壳聚糖0.15%,植酸0.025%,抗坏血酸0.05%;在(4±1)℃保藏过程中,用该配方处理可有效延缓对虾细菌总数、大肠菌群、挥发性盐基氮的增加,抑制其黑变和腐败,对虾的品质到第5天后才超出可食用范围,货架期延长了2～3d。
Chitosan as raw material, synthesis of carboxymethyl chitosan. Orthogonal experiments were conducted to optimize the shrimp preservatives with different concentrations of carboxymethyl chitosan, phytic acid and ascorbic acid, and the TVB-N, total bacteria and coliforms were determined, and the sensory quality and texture were determined assessment. The results showed that the formulation of the composite preservative optimized by orthogonal experiment was A2B3C1, which was 0.15% of carboxymethyl chitosan, 0.025% of phytic acid and 0.05% of ascorbic acid. During the preservation of (4 ± 1) ℃, The formula treatment can effectively delay the increase of the total number of bacteria, coliform bacteria and volatile basic nitrogen in shrimp, inhibit its blackening and spoilage. The quality of shrimp can not exceed the edible scope after 5 days, and the shelf life is prolonged by 2 ~ 3d.