冰藏中凡纳滨对虾的质构变化研究

Texture changes of Penaeus vannamei muscle during iced storage

采用质构仪的质地剖面(TPA)模式,对冰藏条件下的凡纳滨对虾(Penaeus vannamei)全虾和虾仁的硬度、弹性指数、咀嚼性和凝聚性等质构参数进行测定,同时对其品质进行了感官评定。测定周期为7 d。结果显示,全虾和虾仁的总体评分、硬度、弹性指数、咀嚼性和凝聚性均随贮藏时间的延长而下降,表明其口感品质在贮藏中持续下降,显示感官评定与质构测量结果具有一致性;贮藏中虾仁的总体评分、硬度、咀嚼性和弹性指数的下降速率低于全虾,因此以虾仁的形式贮藏能更好地保存虾肉的质构品质。

Texture changes of whole and peeled shrimps （Penaeus vannamei） were determined during iced storage by the model of tex- ture profile analysis （TPA） for 7 d. The parameters of TPA are hardness, springiness index, chewiness and cohesiveness. Besides, the sensory attributes were evaluated. The results show that the total sensory scores and all parameters of TPA of whole and peeled shrimps decrease with the extension of storage time, which indicates deteriorating edible quality. The results of TPA coincide with those of sensory evaluation. The total sensory scores, hardness, chewiness and springiness index of peeled shrimps decrease slower than those of whole shrimps. Therefore, peeled shrimps can keep better quality during iced storage.