摘要
为了解小龙虾超高压脱壳过程中增压次数对脱壳及虾仁品质的影响,通过对比不同处理条件下小龙虾的人工脱壳时间、虾仁得率和虾仁品质等方面的差异,综合评价超高压脱壳过程中增压次数对小龙虾脱壳及虾仁品质的影响。结果表明:所选的工艺条件下,超高压处理过程中增压次数对小龙虾的脱壳时间及虾仁得率影响不显著(p>0.05);热烫后超高压处理脱壳所得的虾仁含水率显著减小(p<0.05),但随着增压次数的增加,虾仁的含水率增加;虾仁pH和嫩度随着增压次数的增加变化不大;超高压处理具有较好的灭菌效果且随着增压次数的增加,菌落总数也有不同程度的减少;不同增压次数所得虾仁的硬度和咀嚼性变化不大。研究结果为超高压技术应用于小龙虾的脱壳提供了参考。
In order to research the effect of number of pressurization on shucking efficiency and properties of shrimp meat, different shucking methods including blanching treatment, quick frozen treatment and different number of pressurization were used to investigated the shucking effects, physical quality. The results showed that the number of pressurization had no significant effect on the shucking time and the yield of shrimp meat （p〈0.05）. The moisture content had been decreased significant （p〈 0.05） after ultra-High pressure treatment. However, the moisture content was increased with the adding number of pressurization. The pH and shear force had no significant changed with the adding number of pressurization. Ultra-high pressure treatment had had a significant influence on sterilization and the aerobic plate count had been decreased with the adding number of pressurization to varying degrees. But there was no significant difference between the texture. The research provided a reference for ultra-high pressure application in shucking of red swamp crayfish.
出处
《食品工业》
北大核心
2017年第5期49-52,共4页
The Food Industry
基金
2015年宁波市公益类重大专项(2015C110002)
关键词
超高压
增压次数
小龙虾脱壳
虾仁品质
ultra-high pressure treatment
number of pressurization
shucking
properties of shrimp meat
