學生姓名:
劉冠甫
指導教授:
陳泰源
學期:
110上
摘 要:
Shrimp is prone to spoilage due to the deterioration by microorganisms and the formation of melanosis during the storage stage. The use of new natural materials or technologies is effective to reduce the spoilage rate and to extend the shelf life of shrimp. Therefore, the purpose of this research is to combine the effect of chitosan coating and rosemary extract on the quality preservation of chilled storage of Litopenaeus vannamei. The chitosan coating and rosemary extract treatment can effectively reduce the increase in the total bacterial count, delay the risement of the pH and TVB-N value and maintain the texture and color of L. vannamei during the chilled storage process. Futhermore, incorporation of caprylic acid in chitosan coating and application of citric acid-rosemary extract not only synergistic inhibit the generation of total bacteria, TVB-N and melanosis but also retain the texture characteristics of L. vannamei to a greater extent. On the other hand, the overall sensory score of L. vannamei was also evaluated. Chitosan-carvacrol coating and rosemary treatment can receive higher scores during the later stage of refrigeration, indicating that both treatments can effectively retain the sensory flavor of the L. vannamei and maintain its quality.
摘要 (5).pdf