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对虾是一种具有较高营养价值和经济价值的水产品.众所周知,虾的鲜度,从捕后的瞬间即开始下降.在0℃条件下,生虾有1—2天的货架寿命;在-18℃条件下,高质量的货架寿命3—4个月.我国有关对虾保鲜的研究工作不多,生物保鲜技术中未见报道.当前对虾的保鲜,主要依赖冰冻手段.随着我国对虾养殖业的发展和国际、国内市场对鲜虾的需求,对虾保鲜工作日益受到人们的关注.以往作为水产品保鲜剂使用的硫酸盐化合物,由于残留问题而受到限制.为了寻求一种安全的保鲜剂,以适应生产上的需要,我们开展了以微生物代谢产物为主要成分的生物保鲜剂的研究,并进行生物保鲜剂处理的对虾肌肉结构的观察,本文报道肌肉结构的观察结果.
Shrimp is a high nutritional value and economic value of aquatic products.As we all know, the freshness of shrimp immediately after the capture began to decline.Under 0 ℃ conditions, raw shrimp 1-2 days of shelf life; in -18 ℃ under the conditions of high-quality shelf life of 3-4 months.Chinese shrimp preservation research work is not much, biological preservation technology has not been reported.Preservation of the current shrimp, mainly rely on the means of freezing.With the shrimp farming in China The development of industry and the need of international and domestic markets for fresh shrimp are gaining more and more attention due to the fact that the sulfate compounds used as preservatives for aquatic products have been restricted due to the residue problem.In order to find a safe preservative , To meet the needs of production, we carried out the study of biological preservatives with microbial metabolites as main components and observed the muscle structure of shrimp treated with biological preservatives. This paper reports the results of muscle structure observation.