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碱性电解水替代磷酸盐对冻藏凡纳滨对虾品质影响

Effect of Partial Replacement of Polyphosphate with Alkaline Electrolyzed Water(AEW)on the Quality of Litopenaeus vannamei
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摘要 以凡纳滨对虾虾仁为研究对象,以浸泡增重率、解冻损失率、持水力、pH、色差、质构、挥发性盐基氮(TVB-N)、微观结构为评价指标,探讨碱性电解水(AEW)替代部分(50%)复合磷酸盐对冻藏80 d虾仁肌肉品质影响。实验分为5组,分别是碱性电解水(AEW)浸泡组;碱性电解水与复合磷酸盐各50%的混合溶液(MIX)浸泡组;复合磷酸盐(CPH)浸泡组;纯水浸泡组(WAT)及无浸泡处理组(NOT)。结果表明,AEW和MIX组与CPH组对提高冻藏虾仁的新鲜度和品质影响有类似作用,但对解冻损失率、持水力和总色差影响不显著(P>0.05)。经冻藏80 d后,AEW和MIX组凡纳滨对虾虾仁的弹性和咀嚼性明显高于其他3组(P<0.05),且MIX组弹性最高,但对硬度影响并不显著(P>0.05)。此外,冻藏贮藏期间的AEW组的虾仁TVB-N变化最小,其次是CPH组,变化最大的是WAT组。微观结构表明,MIX组的虾仁肌纤维组织较CPH浸泡组表面更加光滑,组织结构更加细致紧密。 Taking Litopenaeus vannamei as the research object,the effects of alkaline electrolytic water(AEW)replacing 50%compound phosphate on quality of shrimp were investigated by soaking weight gain rate,thawing loss rate,water-holding capacity,pH,color difference,texture,total volatile basic nitrogen(TVB-N)and microstructure of shrimp.L.vannamei shrimp samples were divided into five groups:Group 1:alkaline electrolytic water,AEW;Group 2:mixed solution of half of alkaline electrolyzed water and compound phosphate,MIX;Group 3:compound phosphate,CPH;Group 4:distilled water,WAT and Group 5:no soaking treatment,NOT.The results showed that AEW,MIX and CPH groups had similar effects on the freshness and quality of frozen shrimp,but no significant effects on thawing loss rate,water holding capacity and total color difference(P>0.05).After frozen storage for 20 days,the springiness and chewiness of L.vannamei in AEW and MIX groups were significantly higher than those in the other three groups(P<0.05),and the springiness of L.vannamei in MIX group was the best,but the hardness of AEW and MIX groups was not significantly affected(P>0.05).In addition,the changes of TVB-N of shrimp in AEW were the least,followed by CPH,and the changes of shrimp in WAT were the most.The microstructure showed that the surface of shrimp muscle fiber tissue in MIX group was smoother and the organizational structure was more detailed and closer than that in CPH group.
作者 罗燚 苟睿 唐奕彬 林慧敏 李瑞雪 LUO Yi;GOU Rui;TANG Yibin(School of Food and Pharmacy of Zhejiang Ocean University,Zhoushan 316022,China)
出处 《浙江海洋大学学报(自然科学版)》 CAS 2024年第3期223-233,共11页 Journal of Zhejiang Ocean University:Natural Science
基金 国家重点研发计划“蓝色粮仓科技创新”重点专项(2021YFD2100504) 浙江省“高层次人才特殊支持计划”科技创新领军人才项目(2020R52027) 浙江省基础公益研究计划项目(LTGN24C200008)。
关键词 碱性电解水 凡纳滨对虾 保水能力 质构 微观结构 alkaline electrolyzed water(AEW) Litopenaeus vannamei water retention capacity texture microstructure
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