摘要
以南美白对虾的解冻损失率、解冻时间、pH值、盐溶性蛋白含量、质构和色差为指标,研究了不同解冻方式(自然解冻、静水解冻、微波解冻和超声解冻)对南美白对虾品质的影响。结果表明:不同解冻方式影响南美白对虾的品质,(15±1)℃条件下的自然解冻对南美白对虾的解冻效果较好,但耗时较长;微波解冻时间较短,但检测指标与对照组差异性大,对南美白对虾品质有显著的影响(P<0.05)。综合产品品质、经济效益和工厂条件等因素分析,(15±1)℃静水解冻为目前南美白对虾较理想的解冻方式。
In this research,the effects of different thawing methods（natural thawing, still water thawing,microwave, and ultrasonic thawing）on the quality of the shrimp Penaeus vannarnei were studied, based on the indices of thawing time, thawing loss rate, pH, salt-soluble protein content,textrue,and chromatic aberration. The results showed that the quality of the shrimp Penaeus vannamei was best in natural thawing condition of temperature（15±1）℃, which required a relatively long time for thawing; microwave thawing required shorter time, hut there was significant difference in the indices compared to the control group（P〈0. 05）. Considering the factors of product quality,economic efficiency and factory conditions synthetically,the still water thawing method at （15±1）℃ was more ideal to thaw the shrimp Penaeus vannamei at present.
出处
《河北农业大学学报》
CAS
CSCD
北大核心
2016年第1期89-93,共5页
Journal of Hebei Agricultural University
基金
国家海洋局海洋公益性行业科研专项"扇贝对虾加工关键技术与设备研发及扇贝养殖生态环境保障技术的应用与示范"(201205031)
关键词
南美白对虾
解冻方式
品质
Penaeus vannamei
thawing method
quality
