摘要
为了探究食盐、海藻糖、碳酸氢钠对南美白对虾虾仁保水性的影响,以浸泡增重率、解冻增重率、蒸煮损失率为指标,通过L9(34)正交试验,最终确定了无磷保水剂浸泡液各组分的质量分数最优组合为氯化钠0.2%,海藻糖2.2%,碳酸氢钠0.8%。然后以离心损失率、水分含量、质构特性、肌原纤维蛋白溶出量、热诱导凝胶保水性及低场核磁特性为指标,使用试验得到的无磷保水剂配方对虾仁进行处理,研究了冻藏3个月内虾仁的保水性变化。与对照组比较,离心损失率前60d为负值,冻藏至90d时才为0.54%;热诱导凝胶保水性和肌原纤维蛋白溶出量随着冻藏时间延长,下降缓慢;T2弛豫时间所表现出的保水性比较稳定;在同一时间,各保水性指标均表现出差异显著(p<0.05)。因此说明,试验得到的无磷保水剂配方能够有效的提高虾仁的保水性,可以在实践中生产使用。
In order to explore the effect of salt, trehalose and sodium bicarbonate on water-holding capacity of Penaeus vannamei, L9 （34） orthogonal experiment was used to optimize the concentrations of soaking solution of salt, trehalose, sodium bicarbonate based on the growth rate, thawing growth rate and cooking loss rate as indexes. The best concentrations were 0.8%, 2.2% and 1.2%, respectively. Then Penaeus vannamei were treated by non - phosphorus, and centrifuged loss rate, moisture content, myofibrillar protein dissolubility, and low-field nuclear magnetic characteristics were studied to show water holding capacity of shrimp during three months frozen storage. Compared with the untreated group, the centrifugal loss rate was negative before 60d and 0.54% at 90d ; at the same time, the moisture content of the non - phosphorus group was higher ; Myofibrillar protein dissolubility declined slowly with the extension of frozen time ; T2 was relatively stable for water holding capacity. Each retention index showed significant differences at the same time （p 〈 0.05） . The conclusion is non - phosphorus can effectively improve the water holdin; capacity of shrimp, and can be applied in practice.
出处
《中国食品添加剂》
CAS
北大核心
2016年第11期141-148,共8页
China Food Additives
基金
国家海洋公益性行业科研专项资金项目(201205031)
关键词
南美白对虾
无磷保水剂
冻藏
保水性
水分迁移
penaeus vannamei
non-phosphate additive
frozen
water-holding capacity
water migration
