Application of alginate oligosaccharide produced by enzymatic hydrolysis in the preservation of prawns

作     者：Fen Yan Jinfu Zhong Junying Chen Wenjing Liu Xiaojie Chen 

作者机构：College of Biological Science and EngineeringFuzhou UniversityFuzhouFujian350108China 

出 版 物：《Food Bioscience》 (食品生物科学（英文）)

年 卷 期：2022年第49卷第5期

页      面：636-643页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 

基　　金：supported by the Program of Finance Department of Fujian Province in China(Grant Nos.2015-1297,2018-983,2020-822) the Science and Technology Planning Project of Fujian Province in China(Grant Nos.2020N0001) 

主　　题：Alginate oligosaccharides Antioxidant ability Prawns Shelf life 

摘      要：Alginate oligosaccharide(AOS)was enzymatically prepared and had a degree of polymerization(DP)of *** exhibited evident antioxidant efficacy in ABTS+scavenging activity,hydroxyl radical scavenging capacity,and total reducing *** freshness of the prawns,which were treated with AOS andε-polylysine(ε-PL),was evaluated by measuring indicators such as total viable bacteria(TVC),pH,total volatile basic nitrogen(TVB-N),sensory,texture,and melanosis during storage *** texture properties and sensory scores of prawns treated with AOS andε-PL were significantly improved(P0.05)in comparison with the control ***,the increase in TVC,pH,TVB-N,and melanosis scores of prawns treated with AOS andε-PL were effectively delayed(P0.05)in comparison with control ***,the quality of prawns treated with 8 g/L AOS was better than that of prawns treated with 6 g/*** could prolong the shelf life of prawns by 2 days at ***,AOS is a natural biological preservative in providing an effective and safe way to preserve freshness of prawns.