Effects of chitosan-sodium alginate-nisin preservatives on the quality and spoilage microbiota of Penaeus vannamei shrimp during cold storage

被引：31

作者：

Cen, Shijie ^{[1
]}

Fang, Qi ^{[1
]}

Tong, Lu ^{[1
]}

Yang, Wenge ^{[1
]}

Zhang, Jinjie ^{[1
]}

Lou, Qiaoming ^{[1
]}

Huang, Tao ^{[1
]}

机构：

[1] Ningbo Univ, Coll Food & Pharmaceut Sci, Ningbo 315800, Zhejiang, Peoples R China

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2021年 / 349卷

关键词：

Chitosan-sodium alginate-nisin preservatives; Penaeus vannamei shrimp; Microbial community; Predominant bacteria; SHELF-LIFE EXTENSION; LITOPENAEUS-VANNAMEI; EDIBLE COATINGS; ESSENTIAL OIL; FILMS; FISH; BEEF;

D O I：

10.1016/j.ijfoodmicro.2021.109227

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The present work mainly investigated the effects of prepared chitosan-sodium alginate-nisin (CS-SA-N) preservatives on the quality and bacterial phase of Penaeus vannamei shrimp during cold storage. Results showed that CS-SA-N preservatives treated samples had the lower pH, total volatile basic nitrogen (TVB-N), total viable count (TVC), and freeness (K) values than those of untreated ones during cold storage. The sensory evaluation results indicated that CS-SA-N preservatives treated shrimps had the higher comprehensive scores than those of untreated ones during whole storage. Microbial community of all samples was dominated by Proteobacteria. The initial predominant bacteria of fresh shrimps were Sphingomonas, Carnobacterium and Psychrobacter. Psychrobacter, Pseudomonas, and Shewanella, Acinetobacter and Vibrio were the predominant bacteria of untreated samples. CS-SA-N preservatives significantly decreased predominant microbial numbers by inhibiting the growth of Psychrobacter, Vibrio, Acinetobacter and Carnobacterium during cold storage. Therefore, the CS-SA-N preservatives could be used to prolong the shelf life of shrimp and guarantee its quality.

引用

页数：8