南美白对虾虾仁的保水性能研究

Research on Water Retention Properties of the P. vannamei Shrimp

通过模拟油炸水产裹涂食品的生产工艺,研究了不同保水剂和保水时间对南美白对虾虾仁保水性能的影响,在单因素试验的基础上,采用正交试验法确定了最佳的优化组合为:氯化钠盐溶液浓度3.5%、多聚磷酸钠盐浓度2.0%、浸渍时间4 h。在此条件下,虾仁的保水性能最好,测得的浸渍增重率为16.9%,解冻失重率可降低至1.8%,油炸失重率控制在16.5%。

Through simulation fried aquatic wrapped coating the food production process, research the different aquasorb and water retention time water retention properties of E vannamei shrimp, on the basis of the single factor experiment and orthogonal experiment method to determine the best optimized combination： the concentration of salt solution of sodium chloride, 3.5% sodium polyphosphate, sodium salt concentration of 2.0%, the immersion time was 4 h. Under these conditions, the shrimp, the water retention properties of the best dipping measured weight gain was 16.9%, thaw weight loss rate can be reduced to 1.8%. and the fried weightlessness rate was controlled at 16.5%.