魔芋葡甘露聚糖改善冷冻虾仁持水品质的条件优化

Effect of Konjac Glucomannan on Water-holding Capacity of Frozen Shrimps

研究不同水解率的魔芋葡甘露聚糖(KGM)对冷冻虾仁持水品质的影响。用5种不同的酶制剂分别对魔芋胶进行降解,通过控制酶解时间,制备不同水解率的葡甘露聚糖作为冷冻虾仁的保水剂,以虾仁的持水能力和质构分析(TPA)为指标,确定最佳作用酶及酶解时间。结果表明:经半纤维素酶降解2h制备的葡甘露聚糖,保水效果最好,与空白组相比虾仁硬度和咀嚼度降低。在此条件下,测得虾仁的浸泡质量增加率为9.28%,解冻损失率低至1.88%,蒸煮损失率为17.04%,出品率为82%;魔芋胶水解率为49%。

The objective of this study is to explore the effect of konjac glucomannan （KGM） on water-holding quality of frozen shrimps. Five different enzymes were used to hydrolyze konjac for different durations. As a result, KGMs with different molecular weights were obtained to provide water-holding agents for frozen shrimps. The optimal enzyme type and hydrolysis time were found to be hemicellulase and 2 h, respectively, based on water-holding capacity and texture profile analysis （TPA） of frozen shrimps. Under these conditions, the weight gain rate of shrimps during soaking was 9.28%, thawing loss 1.88%, cooking loss 17.04%, and yield of shrimps 82%. Meanwhile, the hydrolysis rate of konjac was 49%.