摘要
以感官评价、硫代巴比妥酸值(TBARS)、总挥发性盐基氮含量(TVB-N)、复水率和质构等为指标研究渗透脱水膜包装(ODS)脱水过程中南美白对虾的品质变化,并与热风干燥法(HAD)比较。结果表明:随脱水时间的延长,ODS处理的对虾水分含量先下降后趋于稳定,HAD处理的对虾则持续下降。当水分含量由74.15%降至约46.55%时,ODS和HAD所需时间分别约为128.5和5.4 h。ODS的虾干硬度适中,保持了鲜虾原有的色泽和固有气味。对虾脱水过程中TVB-N含量与TBARS值逐渐增加,脱水结束时,ODS与HAD处理的对虾TVB-N含量分别为37.80和63.71 mg/100 g,TBARS值分别为0.28和0.35 mg/kg。ODS处理的虾干复水率为90.64%显著高于HAD的72.14%(p <0.05);虾干复水后,ODS组的硬度、弹性和咀嚼性分别为3217.24 N、0.24 mm和273.80 mJ,显著低于热风干燥组的4928.97 N、0.32 mm和605.29 mJ (p <0.05),其质构特性均较接近鲜虾。ODS虽然脱水时间较长,但可在冷藏过程中完成脱水,减缓虾干的蛋白质分解与脂肪氧化程度、提高复水性能和质构特性,可为对虾及其他高值水产品的干制提供一种新方法。
The indices including sensory characteristics,thiobarbituric acid reactive substances（ TBARS）,total volatile base nitrogen（ TVB-N）,rehydration rate,and texture profile analysis were determined to investigate the effect of osmotic dehydration sheets（ ODS） packaging on the quality of dried Penaeus vannamei and compared with those of shrimp treated by hot air drying method（ HAD）.The results showed that,the moisture content of dried samples treated by ODS decreased initially and then remained stably.However,a continuing decline tendency was observed in that of samples by HAD,and it took 128.5 and5.4 h by ODS and HAD respectively to reduce the moisture content of shrimp from 74.15% to 46.55%.The shrimp treated by ODS had moderate hardness,and maintained the original color and inherent ordor of raw shrimp. The TVB-N and TBARS of dried shrimps by ODS and HAD increased with the prolonging of dehydration and reached to 37.80 and 0.28 mg/kg,63.71 and0.35 mg/kg at the end of dehydration,respectively. The rehydration rate of the shrimps by ODS（ 90.64%） was significantly higher than that by HAD（ 72.14%）（ p〈0.05）.After rehydration,the hardness（ 3217.24 g）,springing（ 0.24 mm） and chewiness（ 273.80 mJ） of the shrimps prepared by ODS were obviously lower in comparison with those of samples treated by HAD（ p〈0.05）. Although requiring a longer time,the above results indicated that ODS could accomplish the dehydration during the cold storage,retard protein degradation and lipid oxidation,improve the rehydration capacity and the texture quality of rehydrated shrimp,and have the potentiality to be used as a new method for the production of dried shrimp and other high value-added aquatic products.
作者
李亚敏
汤海青
欧昌荣
昝春兰
苏文华
张梦思
LI Ya-min1, TANG Hai-qing2 ,OU Chang-rong1 ,ZHAN Chun-lan1, SU Wen-hua1 ,ZHANG Meng-si1(1.School of Marine Science, Ningbo University, Ningbo 315211, China ; 2.Faculty of Food Science, Zhejiang Pharmaceutical College, Ningbo 315100, China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第19期1-6,19,共7页
Science and Technology of Food Industry
基金
国家自然基金科学项目(31271890
31501519)
浙江省公益研究项目(GN18C200033)
"水产"浙江省重中之重学科开放基金项目(xkzsc1428)
宁波市市科学技术局农业重大择优委托项目(2012C10024)
宁波市科技局富民项目(2017C10029)
宁波大学科研基金项目(xkzsc1524)
关键词
南美白对虾
渗透脱水膜
热风干燥
质构特性
复水性能
Penaeus vannamei
osmotic dehydration sheets
hot air drying
texture characteristics
rehydration property
