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CHEN Fei-long, MIAO Jian-yin, LIAO Wei-ling, PENG Bo, CAO Yong. Preservation of Lactobacillus paracasei subsp. tolerans FX-6 fermented extracts on shrimp[J]. Science and Technology of Food Industry, 2016, (04): 351-355. doi: 10.13386/j.issn1002-0306.2016.04.062
Citation: CHEN Fei-long, MIAO Jian-yin, LIAO Wei-ling, PENG Bo, CAO Yong. Preservation of Lactobacillus paracasei subsp. tolerans FX-6 fermented extracts on shrimp[J]. Science and Technology of Food Industry, 2016, (04): 351-355. doi: 10.13386/j.issn1002-0306.2016.04.062

Preservation of Lactobacillus paracasei subsp. tolerans FX-6 fermented extracts on shrimp

doi: 10.13386/j.issn1002-0306.2016.04.062
  • Received Date: 2015-08-19
  • The total bacterial count,p H value,content of total volatile basic nitrogen(TVB-N) and sensory evaluation were measured, the preservative effects of distilled water, 0.5% FX-6 fermented extracts, 0.5% potassium sorbate and 0.5% nisin on shrimp were investigated respectively during storage at 4 ℃. The results showed that the total bacterial count, p H value and TVB- N of shrimp increased during storage, the TVB- N of25 mg/100 g and the total bacterial count of 10~6 CFU/g could be adopted to judge the end of shelf-life. The shrimp of distill water group reached the edible limit of 25 mg/100 g and 10~6 CFU/g at day 6,the 0.5%potassium sorbate and 0.5% nisin group reached the edible limit at day 8,however,the 0.5% FX-6 fermented extracts group reached the edible limit at day 10. Therefore,the 0.5% potassium sorbate and 0.5% nisin could extend the shelf life of shrimp 2 d,but the 0.5% FX-6 fermented extracts could extend the shelf life of shrimp4 d. The 0.5% FX-6 fermented extracts had better fresh-keeping effects on shrimp than 0.5% potassium sorbate and 0.5% nisin.
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