丁基羟基茴香醚处理对加速氧化期间毛虾干制品品质的影响

Effect of BHA on the quality of dried product of Acetes Chinensis during accelerated oxidation process

摘要: 比较分析了不同浓度抗氧化剂BHA对生毛虾干制品感官特性、pH、氨基酸态氮、TBA值以及菌落总数等的影响。结果表明,在37℃的贮藏条件下贮藏12d,样品的氨基酸态氮含量、TBA值和菌落总数显著增加(p<0.05),虾皮色泽变暗并产生明显的氨味。添加0.01%、0.015%和0.03%浓度的BHA均能抑制微生物繁殖、脂肪氧化和蛋白质的水解,并显著改善毛虾干制品品质(p<0.05),防止色泽变化和异味的产生。综合分析各项指标,建议在对毛虾干制品进行贮藏过程中添加0.015%的BHA作为抗氧化剂,以抑制脂肪氧化和微生物繁殖所引起的干制品品质的劣变。

Abstract: The effect of different levels of antioxidant BHA on sensory characteristics, pH, amino-N, TBA level and total number of bacteria of dried Acetes Chinensis were evaluated.Results showed that amino-N level, TBA value and total bacteria number of dried small shrimp were significantly (p<0.05) increased after stored at 37℃ for 12d.0.01%, 0.015% and 0.03% BHA inhibited microbial proliferation, lipid oxidation and protein hydrolysis, and significantly (p<0.05) improved the quality of dried Acetes Chinensis, through inhibiting color change and odor generation.Overall, for the best control of the deterioration of shrimp quality caused by fat oxidation and microbial growth, a concentration of 0.015% BHA was proposed.