褐藻胶寡糖对南美白对虾虾仁品质特性的影响

Effect of Alginate Oligosaccharide on Quality Characteristics of Litopenaeus vannamei

以南美白对虾虾仁为研究对象,评价制备不同聚合度褐藻胶寡糖对新鲜、解冻及蒸煮虾仁的保水、质构及风味特性的影响。结果表明:蒸馏水、焦磷酸钠浸泡虾仁质量增加率分别为4.85%、5.99%,平均聚合度3、平均聚合度6褐藻胶寡糖处理组质量增加率为7.45%、6.54%,保水效果显著(P<0.05)。平均聚合度3、平均聚合度6褐藻胶寡糖处理虾仁的解冻和蒸煮损失率分别5.32%、5.56%和22.11%、24.21%,显著低于蒸馏水处理组(6.07%和31.25%)(P<0.05),其保水效果与焦磷酸钠组无显著性差异(P>0.05)。平均聚合度3、平均聚合度6褐藻胶寡糖处理对鲜虾仁、蒸煮虾仁可起到较好的增亮效果,与焦磷酸钠处理组无显著性差异(P>0.05)。平均聚合度3、平均聚合度6褐藻胶寡糖通过影响肌肉中水分的结合状态,起到了保护虾仁硬度、弹性和咀嚼性的作用,其处理效果与焦磷酸钠组无显著性差异(P>0.05)。褐藻胶寡糖浸泡处理对新鲜、冷冻及蒸煮虾仁挥发性风味特性,未产生明显影响。

Alginate oligosaccharides of different polymerization degrees were investigated for their water-holding capacity and effect on the textural and flavor properties of fresh, frozen and boiled shrimp （Litopenaeus vannamei） meat. The results indicated that： （1） the weight of shrimp meat treated with distilled water or sodium pyrophosphate solution was increase by 4.85% （rem） or 5.99% （rem）, but significantly increased by 7.45% （rem） or 6.54% （rem） after treated with DP3 or DP6 alginate oligosacchaaride （P 〈 0.05）. （2） the drip loss and cooking loss of thawed shrimp, after treated with DP3 or DP6 alginate oligosaccharides, were 5.32% or 5.56% and 22.11% or 24.21%, respectively, which were significantly lower than that of distilled water treatment （P 〈 0.05）. There was no significant difference when compared with the sodium pyrophosphate treatment （P 〉 0.05）. （3） the brightness of fresh and cooked shrimp meat was significantly improved when compared with the control and alginate treatment （P 〈 0.05）, and there was no significant difference in brightness when compared with the sodium pyrophosphate treatment （P 〉 0.05）. （4） the treatments with DP3 or DP6 alginate oligosaccharides showed a positive effect on the firmness, springiness and chewiness of shrimp meat by improving the bound state of water molecules in muscle. （5） there was no significant difference in volatile flavor characteristics among the control, sodium pyrophosphate, and DP3 and DP6 alginate oligosaccharide treatments.