摘要
以模糊感官评定结果为考察指标,研究了凡纳滨对虾微波熟制的工艺条件;对不同微波条件下熟制虾的持水力、失重率、水分含量、色差、质构以及虾体的温度进行了系统分析。结果表明,微波熟制工艺参数为加热功率240W,加热时间120s,保温2min,处理量(50±5)g/16L(虾体质量/微波炉有效腔体体积)。不同微波处理的凡纳滨对虾熟制品的持水力、水分含量、质量损失、色差、温度和质构特性差异显著性规律不明显。其中,微波240W,处理120s的处理组失重率最小,弹性最大,咀嚼性最好。微生物检验结果表明,微波熟制的凡纳滨对虾细菌总数符合食品安全卫生标准。
Effects of Litopenaeus vannamei exposed to different microwave treatment were investigated.Optimal process parameters were determined by the fuzzy sensory evaluation method.Shrimp cooked at 240W for 120s with processing capacity of（50±5）g/16L（shrimp weight/microwave effective chamber volume）and 120s holding time before serving had better overall acceptability.Water holding capacity,moisture content,weight loss,color assessment,temperature and texture profile analysis showed an irregularity of significant differences during the treatment.And weight loss was lowest,springiness and chewiness were the best when the microwave power was at 240W for 120s.The APC of microwave-cooked Litopenaeus vannamei conformed to national food safety standard.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第7期206-210,共5页
Science and Technology of Food Industry
基金
国家虾产业技术体系建设(CARS-48)
科技部农业成果转化项目(2010GB2E000345)
广东省海洋渔业科技攻关重大项目(A201008102)
广东省科技团队项目(2011A020102005)
关键词
凡纳滨对虾
微波熟制
模糊感官评定
Litopenaeus vannamei
microwave heating
fuzzy sensory evaluation
