Preservation Effect of Different Preservatives on Penaeus vannamei under Variable Temperature Conditions
In order to explore the preservation effect of different preservatives on the long-time transportation of Penaeus vannamei,five kinds of preservatives(chitosan,tea polyphenols,4-hexylresorcinol,shrimp fresh treasure and grapefruit essential oil)were selected to study their preservation effect on Penaeus vannamei under variable temperature conditions.The results showed that chitosan could inhibit the growth of total bacterial count(P＜0.05)during shrimp storage,and grapefruit essential oil had the strongest inhibitory effect on odorous substances.The 4-hexylresorcinol treatment group showed strong antioxidant capacity,which significantly delayed the formation of melanosis,but had no significant effect on the spoilage caused by microorganisms.According to the comprehensive evaluation of sensory indexes,microbial indexes,physical and chemical indexes,all the five kinds of preservatives could delay the spoilage rate of shrimp,among which chitosan and grapefruit essential oil treatment had the best preservation effect on long-time transportation,and 4-hexylresorcinol had the best effect on inhibiting melanosis of Penaeus vannamei.
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