烫漂工艺对白对虾品质的影响

The Effects of Blanching Technology on the Quality of White Shrimp

研究了白对虾烫漂预处理中的品质变化。采用NaCl溶液对白对虾进行烫漂,探讨在100℃条件下,烫漂溶液浓度和烫漂时间对白对虾失重率、色泽、质构和烫漂残液的影响。试验表明:2%NaCl、烫漂1 min为合理参数,在此条件下,白对虾失重率达10.34%,烫漂液浊度94NTU,每克白对虾流失蛋白质<0.1g,硬度和弹性分别为1 813g、0.842g,彩度为28.07,模糊综合评价等级为优,失重率高,营养损失少,色泽、组织状态均较理想。

The paper has studied in detail about the quality changes of white shrimp in the pretreatment of blanching. The method was applied to blanch white shrimp in NaCl solution at 100℃ to investigate the effects of blanching technology on the quality of white shrimp such as the rate of weight loss, color, texture and remanent blanching liquid. The results showed that the reasonable parameter was blanching white shrimp in 2% NaCl solution at 100℃ for 1 min. Under the conditions, these were obtained as follows： the rate of weight loss 10.34%, turbidity 94 NTU, the amount of lost protein of per gram white shrimp under 0. 1g, hardness 1813g, springiness 0. 842g and chroma 28. 04. The grade of fuzzy synthetical evaluation was excellent. The rate of weight loss was high and nutrition loss was little. Meanwhile, the ideal color and tissue state could be achieved.