超声波结合壳聚糖对龙虾虾仁保水性的影响

Effect of Ultrasonic Wave Combined Chitosan on Water Holding Capacity of Crayfish Shrimp

采用壳聚糖、蛋白酶、磷酸盐和超声波处理,研究了不同处理方式对龙虾虾仁保水性的影响,通过响应面法优化了提高龙虾虾仁保水性的工艺参数。结果表明,磷酸盐处理提高了虾仁的保水性,但不适合食品中用,蛋白酶处理对龙虾虾仁有一定的保水效果,而壳聚糖和超声波处理对提高虾仁的保水性有显著效果。响应面法优化的提高龙虾虾仁保水性的最优条件为壳聚糖浓度1.0%,超声时间6 min,超声波功率74 W,在此条件下龙虾虾仁的解冻失重率为4.31%。方差分析显示,所建的回归模型显著,能很好地预测龙虾虾仁保水性的变化。其中,壳聚糖浓度显著影响虾仁保水性,壳聚糖浓度和超声时间、超声时间和超声功率之间的交互作用均显著影响虾仁的保水性。

The effects of different treatments on water holding capacity of crayfish shrimp were studied by chitosan, protease, compound phosphate and ultrasonic treatment methods. The technological parameter of increasing water holding capacity of crayfish shrimp were optimized using response surface methodology. The results showed that water holding capacity of crayfish shrimp was improved significantly by phosphate treatment , but this method is not fit for food. The effect of protease treatment on water holding capacity of crayfish shrimp was definite. The effects of chitosan and ultrasound treatments on water holding capacity of crayfish shrimp was significantly. Response surface experiments indicated that the optimal conditions of increasing water holding capacity of crayfish were as follows：concentration of chitosan of 1.0 %, 6 min of time of ultrasonic, the power of ultrasonic of 74 W Analysis of variance suggested that the developed regression model was reliable and could be used to predict the changes of water holding capacity of crayfish Shrimp. Among the above three factors , the concentration of chitosan had a significant linear ralationship with water holding capacity , and the interaction between chitosan concentration and time of ultrasonic, as well as between powder of ultrasonic and time of ultrasonic, had significant effect on water holding capacity of crayfish shrimp.