摘要
[目的]研究优化南美白对虾虾仁的无磷保水工艺。[方法]以南美白对虾为研究对象,通过对氯化钠、海藻糖、柠檬酸、浸泡时间因素的复配,确定虾仁无磷保水工艺的最优配方;同时研究了虾仁贮藏期间的指标(TVB-N、色差、水分含量和质构)的变化。[结果]试验确定南美白对虾虾仁的无磷保水工艺最优配方为柠檬酸6 g/L,氯化钠3 g/L,海藻糖5 g/L和浸泡时间60 min,使用该保水剂处理得到的南美白对虾浸泡增重率11.67%,解冻失重率为2.11%。经过保鲜剂处理过的虾仁各指标都比未处理的虾仁好,说明无磷保水剂能提高虾仁的保水性和保鲜效果。[结论]无磷保水剂的研究将有助于推动我国水产品加工业的迅速发展,对我国水产品加工有着重要的现实意义。
[ Objective ] To optimize the non-phosphate water-holding technology for Penaeus vannamei. [ Method ] The non-phosphorus water retention process conditions of Penaeus vannamei was discussed. The best combination of non-phosphate（ NaC1, trehalose, citric acid and soaking time）was studied by the impact of water conservation. [ Result ] The results showed that the best composition was 6 g/L citric acid, 3 g/ L NaCl, trehalose 5 g/L, and soaking time 60 minutes. When it was treated by this kind of water retention, soaking rate of weight gain and the frozen drip loss rate of the Penaeus vannamei distinctly was 11. 67 % and 2.11%. Then, the changes of indexes （ TVB-N, color, moisture content and texture） was observed during the storage time of the shrimp meat. The results found that each index of the processed shrimp meat by non-phosphate additive treatment was better than that of shrimp meat untreated. It indicates that non-phosphate additive has the function of water holding and keeping fresh the Penaeus vannamei meat. [ Conclusion] Researches about non-phosphate are helpful for promoting rapid development of aquatic products processing industry in China.
出处
《安徽农业科学》
CAS
2014年第31期11108-11112,共5页
Journal of Anhui Agricultural Sciences
基金
浙江省青年学科带头人项目
宁波市农业创新创业项目(2013C920025)
关键词
南美白对虾
无磷保水剂
保鲜
贮藏
效果
Penaeus vannamei
Non-phosphate additive
Fresh-keeping
Preservation
Effect
