摘要
对不同鲜度立虾(Trachypenaeus curvirostris)加工制得海米的品质差异的研究表明:原料鲜度对海米品质影响较大,鲜度较差的原料制得的海米色泽暗,口感偏咸和苦,弹性显著下降,氨基酸总量降低,其中谷氨酸含量明显降低,从8.46g/100g降到0.75g/100g;生物胺中腐胺和尸胺变化较明显,分别从7.35、6.8mg/kg增加到28.69、34.97mg/kg。研究为海米品质评定体系制定提供了参考。
Boiled and salted shrimp was prepared with Trachypenaeus curvirostris at different freshness and the some process condition. The quality of boiled and salted shrimp was evaluated in terms of its salt content, moisture content, protein content, colors, texture, and amino acid composition, as well as biogenic amine content, It was found that the poor stuff freshness led to lower levels of protein content, amino acid content （especially for Glu）and flexibilitv, leadine to higher values of biogenic amine content （Cad and Put）.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第8期90-92,共3页
Science and Technology of Food Industry
基金
基金项目:大宗海洋水产动物资源高效利用技术(2006AA09Z444)
关键词
海米
品质
氨基酸
生物胺
boiled and salted shrimp
quality
amino acid composition
biogenic amine
