超声波结合嫩化剂对虾干嫩化效果的影响

Tenderizing effect of ultrasonic wave combined with tenderizer on dried prawns

该文在超声波处理虾干的基础上,采用L9(34)试验对虾处理条件进行优化,以探讨超声波与嫩化剂对虾干嫩化效果的影响。结果表明:在超声波单因子试验中,超声波能显著改善虾干的组织结构,但同时降低氨基酸含量;加深虾干的色泽;L9(34)正交试验结果表明,超声波结合嫩化剂处理虾干,不但能显著改善虾干的嫩度,而且较好地保持了虾干的营养成分,各因素对虾干剪切力的影响主次顺序为超声波>木瓜蛋白酶>氯化钙>复合磷酸盐;最佳组合为300W超声波7 m in、0.2%C aC l2、0.008%木瓜蛋白酶、不添加复合磷酸盐,可达到较好的嫩化效果。此时虾干的剪切力为136 kg/cm2,游离氨基酸含量为19.3 m g/g。方差分析表明,超声波结合木瓜蛋白酶对虾干嫩化效果显著,而C aC l2和复合磷酸盐嫩化效果不显著。

Single factor and L^9 （3^4） orthogonal experiment were carried out to investigate the tendering effect of ultrasonic wave and tenderizer on dried prawns. Single factor experiment results show that ultrasonic wave can only advance the tissue structure of dried prawns, but the amino acid content is reduced, and the color is darkened. The results of L^9（3^4） orthogonal experiment show that the increase order of the effects of different factors on the shearing force is supersonic wave〉albumen enzyme〉CaCl2〉complex phosphate. The optimum combination is as follows： treated with ultrasonic wave for 7 min, combined with 0.2%CaCl2, 0. 008% papain. Under this condition, the shearing force of dried prown is 136 kg/cm^2 and content of free amino acid is 19.3 mg/g. Result of variance analysis show that the tenderizing effect is notable treated by ultrasonic wave and papain, but inapparent by CaCl2 and complex phosphate.