摘要
以加工厂产生的碎虾仁及体型较小的虾仁为原料,通过分析色泽、持水力、挥发性盐基氮(total volatile basic nitrogen,TVB-N)、三甲胺氮(trimethylamine nitrogen,TMA-N)及硫代巴比妥酸值(thiobarbituric acid reactive substances,TBARS)等指标,考察了静水解冻、装袋静水解冻、动水解冻、盐水解冻、冷藏解冻及微波解冻6种不同解冻方式对碎虾仁理化性质的影响,试图找出比较适合碎虾仁的解冻方式。实验结果表明,不同解冻方式对碎虾仁的品质有着明显的影响。装袋静水解冻、冷藏解冻、微波解冻后虾仁持水力下降,色泽褐变明显,解冻后其TBARS值显著(p<0.05)高于其他组,蛋白质降解产生的挥发性盐基氮、三甲胺氮等挥发性降解产物也高于其他水解冻方式;盐水解冻造成组织破裂,黄度值b*较高,引起持水力下降及20.48%的盐溶性蛋白流失率。与其他解冻方式相比,静水解冻、动水解冻后虾仁的色泽变化不明显,持水力较高,且蛋白质分解及脂肪氧化程度低,为碎虾仁较适宜的解冻方法。
The objective of this study was to investigate the effect of different thawing methods on physic-chemical properties of shrimp pieces meat. The shrimp samples were treated with six thawing methods including static water immersion thawing, packaged water thawing, running water thawing, salt-water thawing, cold-storage thawing,and microwave thawing. Shrimp qualities were assessed by required times for thawing,chroma evaluation,water-retaining capacity,TVB-N,TMA-N and TBARS values. Results showed that different thawing methods had significant impacts on physic-chemical properties of shrimp pieces meat. Samples treated with packaged water thawing ,cold-storage thawing and microwave thawing showed poor water-retaining capacity, higher color-browning degree,TBARS,TVB-N and TMA-N values. Salt-water thawing caused higher b＊ value,20.48% loss of myofibrillar protein and decrease of water-retaining capacity. Among six thawing methods,static water immersion thawing and running water thawing could keep better quality of shrimp pieces meat based on better color, higher water-retaining capacity, lower degree of protein deterioration and lipid oxidation ,thus being more appropriate thawing methods.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第16期162-166,共5页
Science and Technology of Food Industry
关键词
碎虾仁
解冻方式
品质
shrimp pieces meat
thawing methods
quality
